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 bites, which is just the way I like my oatmeal cookies.

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

Print

Brown Butter Chai Spice Oatmeal Cookies

  • Yield: 20 cookies

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

  1. 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.
  2. 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.
  3. Preheat oven to 350Β°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.
  4. 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.

SaveSave

17 comments

    1. Hi Genny, I toast the oats on a baking sheet for about 8-10 minutes at 350 degrees, until lightly golden and fragrant.

  1. Mmmmm….these look perfect! I love chewy oatmeal cookies and the Chai spice, brown butter and drizzle of icing make these even more irresistible!!

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

COPYRIGHT ©2018 TUTTI DOLCI | PHOTO & RECIPE POLICY. SITE DESIGN BY SAEVIL ROW