Brown Butter Chai Spice Oatmeal Cookies

24 Cookies
40 min

I'm kind of obsessed with chai spice, especially in the fall season. I love the warmth it adds to baked goods or drinks, instead of just the one-note of cinnamon. Don't get me wrong - cinnamon is the main ingredient and I love it. But we also add in ginger, cardamom, allspice, nutmeg, clove, and even a pinch of black pepper! Yes, even in the cookies! I have also made chai spiced French toast, chai rice pudding, and chai flavored granola! All to go along with a cuppa chai tea of course! These are some pretty basic "oatmeal cookies". But when you add in the chai spice, and then some chew and crunch from golden raisins and pistachios, it knocks these cookies up quite a few notches! I hope you give them a try!


The cookie recipe is based on the recipe on the lid of the Quaker Oats Canister! And the Chai Spice blend was borrowed from Rainbow Plant Life.

Brown Butter Chai Spice Oatmeal Cookies

Recipe details

  • 24  Cookies
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients

For the Chai Spice mixture

  • 1 T ground cinnamon
  • 1.5 t ground ginger
  • 1/2 t ground cardamom
  • 1/4 t nutmeg
  • 1/4 t allspice
  • 1/4 t ground clove
  • Pinch of black pepper (don't skip it!)

For the Cookies

  • 3/4 c butter
  • 3/4 c brown sugar
  • 1/4 c white sugar
  • 2 eggs
  • 1.5 t vanilla extract
  • 1.5 c AP flour
  • 1 t baking soda
  • 1 t salt
  • 2 c rolled oats
  • 1 c mix-ins (I used 1/2 c golden raisins, 1/4 c chopped pistachios, 1/4 c shredded coconut)

Instructions


Start by making the Chai Spice blend. Combine all the spices and whisk together.
In a large bowl, combine all the dry ingredients: chai spice mixture, flour, salt, baking soda and oats. Combine with a whisk.
When butter is browned, allow to cool slightly before pouring and whisking into wet mixture.
Brown the butter in a sauce pan over medium-low heat. You do want the butter to bubble and become dark, but don't burn it! Keep swirling the pan around. Brown bits on the bottom of the pan are okay and welcome! (Pour those into the batter, too!)
In a smaller bowl, combine all of the wet ingredients while the butter is browning: both sugars, egg, vanilla.
Now pour the wet mixture into the dry mixture and combine with a whisk.
Stir in 1 cup add-ins. I used 1/2 c golden raisins, 1/4 c shredded coconut, 1/4 c chopped pistachios.
Scoop dough onto 2 parchment lined baking sheets, 12 per sheet. Bake at 350º about 12 minutes per pan. Best to bake each pan separately.
Allow cookies to cool on pan 5 min before transferring to a cooling rack.

Tips

  • Use whatever mix ins you like! Don't have pistachios? Try pecans or walnuts. Not a fan of raisins? Go for dried cranberries instead. And of course throw in some chocolate chips if that's your thing.

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