Chai Oatmeal Craisin Cookies (Printable)
Chewy chai-spiced cookies with oats and tart cranberries, perfect for cozy afternoons.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cardamom
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 2 cups old-fashioned rolled oats
→ Wet Ingredients
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup granulated sugar
12 - 1/2 cup packed brown sugar
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Add-ins
15 - 1 cup dried cranberries (Craisins)
16 - 1/2 cup chopped walnuts or pecans (optional)
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oats until well blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in dried cranberries and nuts if using until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers appear just set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The chai spices give you that hugged feeling without needing to brew actual tea
- They stay perfectly chewy for days, assuming you dont eat them all in one sitting
02 -
- Underbaking by one minute makes all the difference between dry and delightful
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
03 -
- Weighing your flour instead of measuring by cup prevents dense cookies
- Grinding your own cardamom seeds right before baking is worth the extra effort