There’s something undeniably comforting about the smell of freshly baked cookies wafting through the kitchen. It’s a universal symbol of home, warmth, and love. But what if I told you we could take that cozy feeling and elevate it with a twist of chai spices, the creamy richness of browned butter, and the hearty texture of oats? That’s exactly what we’re doing today with these Chai Latte Oatmeal Cookies—a delightful blend of classic oatmeal cookies and your favorite chai latte, all wrapped up in one delicious bite.
These cookies are perfect for any time of the year, whether you’re curled up with a blanket on a cold winter night or enjoying a cup of tea on a crisp fall afternoon. The warmth of spices like cinnamon, ginger, and nutmeg, combined with the rich flavor of browned butter and a hint of espresso, make these cookies a truly unforgettable treat. Let’s dive into how to make these delightful cookies, step by step!
Ingredients
Before we start mixing and baking, let’s go over the ingredients that make these Chai Latte Oatmeal Cookies so special.
- Unsalted Browned Butter: Browning the butter adds a deep, nutty flavor that complements the warm spices in these cookies. It’s a game changer and worth every second of the process.
- Dark brown sugar: Dark brown sugar adds moisture and a rich, molasses-like sweetness to the cookies, giving them a chewy texture.
- Pumpkin puree: Pumpkin puree isn’t just for flavor—it also adds moisture, making these cookies extra tender and soft.
- Eggs: Acts as a binder to hold all the ingredients together.
- Vanilla extract: Vanilla enhances all the other flavors in the cookies.
- Espresso powder: The secret ingredient that brings out the latte flavor and enhances the richness of the cocoa and spices.
- All-purpose flour: The base of our cookie dough.
- Old-fashioned oats: Adds a chewy texture and heartiness to the cookies.
- Baking soda: Helps the cookies rise just enough to be light yet chewy.
- Chai Spice Blend – Allspice, Ginger, Cinnamon, Nutmeg: The chai spice blend. These warm spices make the cookies taste like a chai latte.
- Salt: Enhances the flavors and balances the sweetness.
For the Glaze:
- Unsalted Browned Butter: More of that nutty, rich browned butter flavor for the glaze.
- Powdered sugar: Creates a sweet, smooth glaze.
- Milk: Helps thin the glaze to a pourable consistency.
- Vanilla extract: Adds flavor to the glaze.
Now that we’ve gathered all our ingredients, it’s time to get baking!
Making the Chai Latte Oatmeal Cookie Dough
To begin, preheat your oven to 350°F (175°C) and line a 9×13 baking sheet with parchment paper. If you’re feeling adventurous, you could even use a pumpkin-shaped pan, which adds a fun, seasonal twist to these cookies.
Start by browning the butter. In a small saucepan over medium heat, melt the stick of unsalted butter. Keep a close eye on it as it melts, then foams, and finally begins to brown. You’ll know it’s ready when it turns a golden color and releases a nutty aroma, about 3-4 minutes. Be sure to swirl the pan occasionally to prevent burning. Once browned, set the butter aside to cool slightly.
In a large mixing bowl, combine the browned butter and dark brown sugar. Mix until the mixture is smooth and creamy. Next, add the pumpkin puree, egg, and vanilla extract. Whisk together until everything is well incorporated. This step is crucial because the wet ingredients will create the base flavor for your cookies, so make sure they are well mixed and smooth.
Now, stir in the espresso powder. This ingredient might seem a little unconventional, but trust me—it works wonders. The espresso powder adds depth to the flavor and really brings out the chai spices. Plus, it gives your cookies that subtle hint of latte flavor that makes these cookies so unique.
In a separate bowl, whisk together the dry ingredients: flour, oats, baking soda, allspice, ginger, cinnamon, nutmeg, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful not to overmix the dough—you want it to stay soft and tender, not tough.
Brown Butter Glaze
While your cookies bake, let’s talk about this delightful glaze. A good glaze can take a cookie from great to irresistible, and this brown butter glaze is no exception.
Start by browning the remaining half stick of butter in a small saucepan over medium heat, just like you did for the dough. Once the butter is browned, transfer it to a mixing bowl. Gradually whisk in the powdered sugar, followed by the milk and vanilla extract, until the glaze is smooth and pourable. The key here is to mix slowly and thoroughly, ensuring there are no lumps in the glaze.
The brown butter adds a richness and depth to the glaze that pairs perfectly with the chai spices in the cookies. It’s buttery, slightly nutty, and incredibly delicious. Set the glaze aside while your cookies finish baking and cooling.
Baking & Frosting
Once your dough is ready, use a spoon or cookie scoop to drop it onto your prepared baking sheet, spacing each scoop about 2 inches apart. If you’re using a fun-shaped pan, press the dough into each crevice to make sure every cookie has a beautiful, detailed shape.
Bake the cookies in your preheated oven for about 13 minutes, or until the edges are lightly golden and the centers are set but still soft. Remember, cookies continue to bake even after they’re removed from the oven, so resist the urge to overbake them.
Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is important to let the cookies firm up a bit and reach their perfect texture.
Once the cookies are completely cool, it’s time to glaze! Using a spoon, drizzle the brown butter glaze over the top of each cookie. You can be as generous or as conservative as you like here—it’s your cookie after all! Allow the glaze to set for a few minutes before diving in, if you can wait that long. Trust me, it’s worth it!
How to Make Crispy vs. Soft Cookies
Now, let’s talk texture. Some people love a crispy cookie with a satisfying crunch, while others prefer a soft, chewy bite. The beauty of this recipe is that you can easily achieve either texture, depending on your preferences!
For Crispy Cookies: If you prefer a crispier cookie, try baking them for an extra 2-3 minutes. You can also flatten the dough slightly with the back of a spoon before baking to create a thinner, crispier cookie. Another tip is to use more granulated sugar in place of some of the brown sugar, as granulated sugar will create a crisper texture.
For Soft Cookies: For those who love a soft, chewy cookie, stick closely to the original recipe. Make sure not to overbake the cookies—remove them from the oven when the centers are just set but still soft. Also, using dark brown sugar, which has a higher molasses content, will add more moisture to the dough, resulting in a softer cookie.
There you have it—a recipe for Chai Latte Oatmeal Cookies that’s bound to become a favorite in your household. These cookies are perfect for cozying up on a chilly day, sharing with friends over a cup of tea, or even gifting to loved ones. They capture all the warm, comforting flavors of a chai latte in a delightful cookie form, with a texture that’s perfectly chewy and soft (or crispy, if that’s your thing!).
Baking these cookies is like wrapping yourself in a warm blanket of spices and sweetness, and the brown butter glaze takes them to a whole new level of deliciousness. So, roll up your sleeves, grab your ingredients, and let’s get baking! Trust me, your kitchen will smell heavenly, and your taste buds will thank you.
Happy baking, and enjoy every delicious bite!
I’d love to hear how your cookies turn out! Did you make any fun tweaks or try different shapes? Share your creations with me on social media—I can’t wait to see what you bake up!
Chai Latte Oatmeal Cookies
Equipment
- 9x13 Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 stick unsalted butter browned
- ¾ cup dark brown sugar
- ⅓ cup pumpkin puree
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons espresso powder
- 2 cups all purpose flour
- 1 1/2 cup old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Glaze
- ½ stick unsalted butter browned
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Prep Your Space: Begin by preheating your oven to 350°F (175°C) and lining a 9x13 baking sheet with parchment paper or spraying a pumpkin shaped pan like I used shown above. Make sure to set up all your ingredients and equipment for smooth sailing in the kitchen!
- Brown the Butter: In a small saucepan over medium heat, melt 1 stick of unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and smells nutty, about 3-4 minutes. Be careful not to burn it! Set aside to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, combine the browned butter and dark brown sugar. Mix until smooth and creamy. Add in the pumpkin puree, egg, and vanilla extract, and mix until everything is well incorporated. Then, stir in the espresso powder to give your cookies that latte flavor and deepen the other flavors within the cookie dough!
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, allspice, ginger, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—the goal is a soft, tender dough!
- Shape the Cookies: Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Or press the dough into the pumpkin shaped pan, filling every crevice.
- Bake to Perfection: Pop the cookies into your preheated oven and bake for about 13 minutes, or until the edges are lightly golden and the centers are set but still soft. Remember, cookies continue to bake as they cool.
- Make the Glaze: While your cookies are cooling, brown the remaining half stick of butter in a small saucepan. Transfer the browned butter to a mixing bowl and gradually whisk in the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Enjoy: Once the cookies are completely cooled, drizzle the glaze over the top using a spoon. Let the glaze set for a few minutes (if you can wait that long), then dive in!
