Chai Oatmeal Craisin Cookies (Print Page)

Chewy oatmeal cookies infused with warming chai spices and sweet-tart cranberries for a cozy homemade treat.

# What You Need:

→ 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)

# Directions:

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.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in dried cranberries and nuts if using.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden and centers look just set.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The chai spices hit you like a hug from someone who knows exactly what kind of day you've had
  • They stay perfectly chewy for days, which is honestly impressive because they usually disappear faster
02 -
  • I once tried using quick oats instead of old-fashioned and the texture was completely wrong, so stick with rolled oats
  • Underbaking these slightly is the secret to keeping them chewy instead of crisp
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies with softer centers
  • For extra chai flavor, add half a teaspoon of finely ground black tea leaves to the dry ingredients

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