Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 tsp vanilla bean paste
Additional Ingredients
- 1½ cups old-fashioned oats
- ⅔ cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350° Fahrenheit (176° Celsius) and line two baking sheets with parchment paper. This ensures easy cookie removal and even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, allspice, cloves, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl, vigorously whisk the melted butter and brown sugar until smooth. Then whisk in the egg and vanilla bean paste until fully combined.
- Incorporate Dry into Wet: Sift the dry ingredients into the wet ingredients, then gently stir with a spatula until just combined without any flour streaks. Be careful not to overmix.
- Add Oats and Pecans: Fold the old-fashioned oats and chopped pecans into the dough uniformly to distribute the texture evenly.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 15 minutes to firm up, which helps the cookies hold their shape when baking.
- Scoop the Dough: Using a cookie scoop (1.5 or 2 tablespoons), portion out dough balls onto the prepared baking sheets, spacing them evenly to allow room for spreading. This should yield about 18-24 cookies.
- Bake: Bake the cookies for 12-15 minutes until they are just golden on the bottom and slightly under-baked in the center, which keeps them soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack. Enjoy your warm, spiced oatmeal chai cookies!
Notes
- For best texture, measure flour by spooning it into the cup and leveling off with a knife to avoid dense cookies.
- Chilling the dough helps control spreading and improves flavor melding.
- If you prefer crunchier cookies, bake for an extra 1-2 minutes, watching carefully to avoid burning.
- Vanilla bean paste adds more flavor depth than vanilla extract but either can be used.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
