Brown Butter Chai Oatmeal Cookies
These brown butter oatmeal chai cookies are soft, chewy, and packed with nutty, caramelized flavor from the browned butter and warm, cozy chai spices.
Servings 36 cookies
Calories 123kcal
Equipment
Ingredients
- 1 cup Butter
- 1 ¾ cups All-Purpose Flour
- 2 cups Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Cardamom
- ½ teaspoon Ginger
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- ⅛ teaspoon All Spice
- 1 cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 1 ½ teaspoons Vanilla Extract
Instructions
- Preheat oven to 350°F. Line two light-colored baking sheets with parchment.
- In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue to cook until the butter foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat, pour into a large mixing bowl, and let cool in the fridge for 30 minutes.1 cup Butter
- In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, cardamom, ginger, nutmeg, cloves, allspice, and salt.2 cups Oats, 1 ¾ cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoons Cinnamon, ½ teaspoon Cardamom, ½ teaspoon Ginger, ⅛ teaspoon Nutmeg, ⅛ teaspoon Cloves, ⅛ teaspoon All Spice
- Add brown sugar and granulated sugar to the cooled butter. Beat with a hand or stand mixer on medium for about 2 minutes until light in color. Mix in the eggs one at a time, then the vanilla.1 cup Brown Sugar, ½ cup Granulated Sugar, 2 large Eggs, 1 ½ teaspoons Vanilla Extract
- With the mixer on low, slowly add the dry mixture. Scrape the sides and bottom of the bowl with a spatula, then mix for just a few seconds more to ensure everything is well incorporated without overmixing.
- Use a cookie scoop to portion dough onto a parchment-lined sheet. Chill the dough on the sheet for 15 minutes.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown the butter until the bits are deep golden, not pale.
- Let the butter cool. I recommend refrigerating in a large mixing bowl for 30 minutes.
- Don't over cook the cookies. They will continue to cook on the cookie sheet after they come out of the oven.
- Use room temperature ingredients.
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Nutrition
Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 109mg | Potassium: 37mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
