Chai Oatmeal Craisin Cookies (Printable)

Chewy spiced cookies with oats, cranberries, and warming chai spices

# 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
16 - 1/2 cup chopped walnuts or pecans

# How-To Steps:

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 until well blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in dried cranberries and chopped nuts until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers appear just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies taste like a warm hug in cookie form with all those chai spices you know and love
  • The chewy texture from oats combined with tart cranberries creates the most satisfying bite
  • They somehow get even better on day two when the spices have had time to really settle in
02 -
  • Overmixing the dough once you add the dry ingredients will make these cookies tough instead of tender
  • Take them out of the oven when the centers still look slightly underbaked for the chewiest results
  • The cookies will continue to firm up as they cool on the baking sheet, so trust the process
03 -
  • If you want to intensify the chai flavor, add half a teaspoon of finely ground black tea leaves to the dry mixture
  • Rotate the baking sheets halfway through baking for evenly browned cookies

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