Brown Butter Chai Spice Oatmeal Cookies

Soft and pillowy brown butter chai spice oatmeal cookies are the perfect treat! Drizzled with vanilla glaze, you’ll love this sweet fall cookie recipe. Recipe makes 20 cookies.

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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.

More chai spice recipes you’ll love:

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

Brown Butter Chai Spice Oatmeal Cookies

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• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes (plus chilling)
• Yield: 20 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Soft and pillowy brown butter chai spice oatmeal cookies are the perfect treat! Drizzled with vanilla glaze, you’ll love this sweet fall cookie recipe. Recipe makes 20 cookies.

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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)

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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 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
4. Bake for 10 minutes, rotating pans halfway through, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
5. 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.

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