Description
These Oatmeal Chai Cookies with Pecans are a delightful blend of warm chai spices and hearty oats, complemented by crunchy pecans. Perfectly chewy with a hint of spice, they make a comforting treat for any occasion.
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
Mix-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 to prevent sticking. Set the sheets aside while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, allspice, cloves, and salt until evenly combined. This creates your flavorful spice base for the cookies.
- Mix Wet Ingredients: In a separate bowl, vigorously whisk the melted unsalted butter and packed brown sugar until smooth and slightly fluffy. Then add the egg and vanilla bean paste, whisking until fully incorporated.
- Combine Wet and Dry: Sift the dry ingredient mixture into the wet ingredients. Stir gently with a spatula until just combined, making sure there are no flour streaks. Carefully fold in the old-fashioned oats and chopped pecans for added texture and flavor.
- Chill the Dough: Cover the dough and chill it in the refrigerator for about 15 minutes. This step helps firm up the dough, making it easier to scoop and helping the cookies hold their shape during baking.
- Scoop the Cookies: Using a cookie scoop (1.5 to 2 tablespoons), portion out the dough onto the prepared baking sheets. Space the dough balls evenly to allow for spreading during baking. This amount should yield approximately 18 to 24 cookies.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes until the bottoms are just golden and the centers look slightly underbaked. This ensures a chewy, tender texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets before transferring to a wire rack or serving plate. Enjoy your warm, spiced oatmeal chai cookies with pecans!
Notes
- For best flavor, use fresh spices to maximize the chai taste.
- Chilling the dough helps prevent excessive spreading during baking.
- You can substitute pecans with walnuts or almonds if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
