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Chai Spiced Oatmeal Cookies

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These chai spiced oatmeal cookies blend classic chewy oats with a cozy mix of cinnamon, ginger, cardamom, and a hint of black pepper for a comforting, aromatic treat. Perfect for chilly days, they’re quick to make and sure to please both kids and adults alike.

Ingredients

Scale
  • 3 cups (270g) old-fashioned rolled oats
  • 1 1/2 cups (180g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1 cup (225g) unsalted butter, softened (or melted coconut oil for dairy-free)
  • 1 cup (200g) brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (140g) raisins or chocolate chips (optional)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • White chocolate chips (optional)
  • Optional: turbinado sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper.
  3. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
  4. Beat in the eggs and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low or by hand until just combined. Do not overmix.
  6. Fold in the oats, raisins or chocolate chips, and nuts (if using) until evenly distributed. The dough will be thick.
  7. Use a cookie scoop or tablespoon to portion out golf ball-sized mounds (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, until the edges are set and just turning golden but the centers look slightly underbaked.
  9. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Letting the dough rest for 10-15 minutes before baking helps the chai flavors bloom. For vegan cookies, use coconut oil and flax eggs. For gluten-free, use a 1:1 GF flour blend and certified GF oats. Don’t overbake for chewy centers. Store in an airtight container with a slice of bread to keep cookies soft. The spice flavor deepens after a day.

Nutrition

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