Chai Oatmeal Craisin Cookies (Print Version)

Chewy spiced oatmeal cookies with chai flavors and sweet cranberries.

# What You'll 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)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oats in a medium bowl.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl 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 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 edges are golden and centers look just set.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The spices bloom in the oven making your whole kitchen smell like a cozy cafe on a rainy morning
  • These cookies strike that perfect balance between chewy oatmeal comfort and the warmth of your favorite chai latte
02 -
  • Underbake slightly by a minute or two if you want them extra chewy they continue cooking on the hot pan
  • Room temperature ingredients matter especially butter if your dough feels greasy the butter was too cold
03 -
  • Scoop your dough with a cookie scoop for uniform sizing so everything bakes evenly
  • Freeze scooped dough balls on a baking sheet then transfer to a bag for fresh baked cookies anytime

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