If you love cozy spice and impossibly soft, bakery-style cookies, you're in for a treat! Thick and Chewy Chai Oatmeal Cookies with Maple Chai Glaze are absolutely dreamy-chewy centers, crispy edges, and layers of fragrant, warming chai spices in every irresistible bite.
The maple chai glaze takes these cookies over the top, adding a glossy, sweet finish that perfectly balances the gentle heat from cinnamon, ginger, and cardamom. These cookies taste like a warm hug on a chilly day!
They're quick and easy enough for a weeknight bake, but impressive enough to bring to a cookie swap or enjoy with your afternoon tea. Inspired by my grandmother's classic oatmeal cookie recipe (with a spicy, modern twist!), these are destined to be a new favorite.
Why You'll Love This Recipe
- Spicy-sweet chai flavor in every chewy bite, with cinnamon, ginger, cardamom, and a hint of black pepper.
- Fantastically chewy texture thanks to hearty rolled oats and a perfect balance of brown sugar and butter.
- Easy, no-chill dough means you can have fresh cookies on your table in under an hour.
- The glossy maple chai glaze adds a beautiful finish and an extra punch of flavor.
Key Ingredients for Thick and Chewy Chai Oatmeal Cookies with Maple Chai Glaze
See recipe card below for full list of measurements, ingredients, and instructions.Old-Fashioned Rolled Oats
Oats provide the signature chewy texture that sets these cookies apart. Choose old-fashioned rolled oats-not instant or quick-cooking-for the perfect bite and hearty feel. If you like a finer texture, you can very briefly pulse the oats in a food processor, but don't turn them into flour. Gluten-free rolled oats work well, too!
Chai Spice Blend
A custom blend of cinnamon, ginger, cardamom, cloves, nutmeg, and a pinch of black pepper delivers all the warmth and fragrant complexity of classic chai. Use freshly ground spices for the most vibrant flavor. If you want to use a pre-made chai spice mix, that's totally fine-just check for salt or sugar in the ingredients.
Brown Sugar
Brown sugar keeps these cookies moist and adds deep caramel notes that play beautifully with the chai spices. Either light or dark brown sugar works. You can substitute coconut sugar for a slightly different flavor and a less refined option.
Maple Syrup
The maple syrup in the glaze gives a natural, rich sweetness and a subtle earthiness that perfectly complements the chai-spiced cookies. Use pure maple syrup for the best results-avoid pancake syrup or imitation flavors for this recipe.
Unsalted Butter
Butter creates an irresistibly rich, tender cookie dough. Make sure it's softened but not melted. For dairy-free cookies, substitute a high-quality plant-based butter; just be aware the flavor may shift slightly, but the result will still be delicious.
Instructions for Thick and Chewy Chai Oatmeal Cookies with Maple Chai Glaze
See recipe card below for full list of measurements, ingredients, and instructions.Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat softened butter with brown sugar and granulated sugar until light, fluffy, and creamy-about 2-3 minutes. Scrape down the bowl as needed for even mixing.
Add the Wet Ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated and the mixture is smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, oats, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, baking soda, and salt until well mixed. This ensures the spices and leavening are evenly distributed.
Mix the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Avoid overmixing-stop when no dry streaks remain. The dough will be thick and sticky.
Scoop and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a medium cookie scoop (about 2 tablespoons), drop dough balls 2 inches apart on prepared sheets. Bake 10-12 minutes, until edges are set but centers still look slightly underbaked. Let cookies cool 5 minutes on the pan, then transfer to a rack.
Make the Maple Chai Glaze
While cookies cool, whisk together powdered sugar, maple syrup, milk, cinnamon, cardamom, and a pinch of salt in a small bowl until smooth and drizzly. If needed, add extra milk (a few drops at a time) to thin, or extra powdered sugar to thicken.
Glaze and Enjoy
Once cookies are fully cooled, drizzle with the maple chai glaze using a spoon or piping bag. Let the glaze set for at least 10 minutes before serving-if you can wait that long!
Recipe Variations
Make Them Dairy-Free
Substitute a good-quality plant-based butter and your favorite non-dairy milk in both the dough and glaze. Almond, oat, or coconut milk all work well and keep the cookies rich and tender.
Gluten-Free Cookies
Swap in a 1:1 gluten-free all-purpose baking flour and make sure to use certified gluten-free rolled oats. The result is just as chewy and spiced!
Add Chocolate or Nuts
For extra indulgence, stir in 1 cup of chocolate chips (white, dark, or milk) or chopped toasted pecans or walnuts to the cookie dough before baking. The flavors pair beautifully with chai spice.
Amp Up the Spice
Prefer a bolder chai flavor? Bump up the cinnamon and cardamom by an additional ½ teaspoon, or add a pinch more black pepper for heat.
Vegan Option
Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit until thickened) in place of eggs, dairy-free butter, and non-dairy milk for the glaze to create a completely vegan treat.
Serving Suggestions
Pair these Thick and Chewy Chai Oatmeal Cookies with a steaming mug of spiced chai tea or strong coffee for the ultimate cozy snack. They're perfect for a holiday cookie platter, afternoon tea, or as a sweet treat alongside a scoop of vanilla ice cream. For extra flair, sprinkle a touch of cinnamon over the glaze right before serving.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to prevent sticking. For longer storage, freeze cookies (glazed or unglazed) in airtight bags for up to 2 months-just thaw at room temperature before enjoying. To refresh that just-baked warmth, microwave individual cookies for 10-12 seconds.
Frequently Asked Questions About Thick and Chewy Chai Oatmeal Cookies with Maple Chai Glaze (FAQ)
Q: Can I make the dough ahead of time and bake later?A: Absolutely! You can refrigerate the dough for up to 48 hours; let it sit at room temperature for 20 minutes before scooping and baking for the best texture.
Q: Can I use instant oats instead of old-fashioned oats?A: It's best to use old-fashioned rolled oats for maximum chewiness, but in a pinch, instant oats will work-just know the texture will be slightly softer.
Q: How do I keep the cookies thick and chewy?A: Don't overbake! Pull them from the oven when the centers still look soft; they'll continue to set as they cool. Measuring flour correctly and not overmixing are key for the perfect texture.
Thank you for baking with me! I know you're going to fall head-over-heels for these Thick and Chewy Chai Oatmeal Cookies with Maple Chai Glaze. If you give this recipe a whirl, please leave a comment or rating below. Happy baking!
Ingredients
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 1 cup (210g) packed brown sugar (light or dark)
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (240g) old-fashioned rolled oats
- 2 cups (250g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- For the Maple Chai Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1 tablespoon milk (or non-dairy milk)
- ¼ teaspoon ground cinnamon
- Pinch of ground cardamom
- Pinch of salt
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs, one at a time, then mix in vanilla extract.
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4In a separate bowl, whisk together oats, flour, all the spices (cinnamon, ginger, cardamom, cloves, nutmeg, black pepper), baking soda, and salt.
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5Gradually mix the dry ingredients into the wet mixture, just until fully combined.
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6Scoop dough into 2-tablespoon portions and arrange 2 inches apart on prepared baking sheets.
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7Bake for 10-12 minutes, until edges are golden and centers are just set but still soft.
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8Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
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9For the glaze: Whisk powdered sugar, maple syrup, milk, cinnamon, cardamom, and salt until smooth.
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10Drizzle glaze over completely cooled cookies and let set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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