Oatmeal cookies are a fine way to ease into fall, especially when filled with the warming flavors of chai spice and rich brown butter. After a nice rest in the refrigerator, the dough bakes up into ultra-chewy, pillowy brown butter chai spice oatmeal cookies.

Dressed up with a sweet vanilla drizzle and a shower of sparkling sugar, these cookies are a delicious way to usher in autumn.

Brown Butter Chai Spice Oatmeal Cookies

Author: Laura | Tutti Dolci
Yield: 20 cookies 1x

Scale

Ingredients

Cookies

1/2 cup unsalted butter
1 1/3 cups flour
1 cup rolled oats, toasted
1 1/2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup sugar
1/4 cup light brown sugar
1 large egg plus 1 egg yolk
1 tsp vanilla extract

Glaze

1 Tbsp unsalted butter, melted
2/3 cup powdered sugar, sifted
1/8 tsp salt
1/8 tsp cinnamon
1 Tbsp plus 1 tsp milk
1 tsp vanilla extract
1 Tbsp Turbinado sugar (raw sugar)

Instructions

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
Whisk together flour, oats, cornstarch, baking soda, salt, and spices in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 10 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, milk, and vanilla in a small bowl. Transfer to a small piping bag and drizzle over cookies. Sprinkle with turbinado sugar, and let glaze set before serving.

Keywords: Brown Butter, Chai Spice, Oatmeal Cookie

More chai spice recipes you’ll love:

Chai Spice Scones
Chai Spice Shortbread Cookies
Chai Spice Chocolate Chunk Cookies

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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