Description
Delight in these cozy Oatmeal Chai Cookies with Pecans, combining the warm spices of chai tea with the hearty texture of oats and the crunch of pecans. Perfectly soft yet slightly crisp, these cookies bring a comforting blend of cinnamon, ginger, allspice, cloves, and nutty pecans to every bite.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 tsp vanilla bean paste
Add-ins
- 1½ cups old-fashioned oats
- ⅔ cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350° Fahrenheit (176° Celsius) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, allspice, cloves, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, vigorously whisk the melted butter and brown sugar until smooth. Then, whisk in the egg and vanilla bean paste until fully incorporated.
- Incorporate Dry into Wet: Sift the dry ingredients into the wet mixture and stir gently with a spatula until just combined, taking care not to overmix; it’s okay if a few flour streaks remain. Fold in the oats and chopped pecans evenly.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 15 minutes. This step helps the flavors meld and prevents the cookies from spreading too much during baking.
- Shape the Cookies: Use a 1.5 or 2-tablespoon cookie scoop to form dough balls and place them spaced evenly on the prepared baking sheets. Expect to make between 18 and 24 cookies.
- Bake: Bake the cookies for 12-15 minutes, until the bottoms are just golden and the centers look slightly underbaked. This will ensure a soft, chewy texture once cooled.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Oatmeal Chai Cookies!
Notes
- For a deeper chai flavor, consider adding a pinch of cardamom or a splash of brewed chai tea concentrate to the wet ingredients.
- Ensure the egg is at room temperature to help the batter mix more evenly.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- If you prefer a crunchier cookie, bake for the full 15 minutes; for a softer center, aim for the shorter baking time.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
