oatmeal chocolate chip cookie recipe with chai spice for cozy bakes. Includes oatmeal chocolate chip cookie recipe healthy and oatmeal chocolate chip cookie recipe gf. Covers oatmeal chocolate chip cookies recipe, chocolate chip cookie recipes, chocolate chip cookies, perfect chocolate chip cookie recipe. I love a warm cookie that smells like winter and tastes like a hug. This batch leans on oats and gentle chai spice. The chips melt. The edges set. The center stays soft. I keep a glass of milk nearby and pretend I will share. We start with rolled oats. We add a light flour blend. We stir in a quiet mix of cinnamon, ginger, cardamom, and clove. I use maple and a touch of brown sugar. The dough relaxes. The tray slides in. The room fills with calm spice. I baked these on a rainy night. The first bite made time slow. A crisp rim met a tender middle. Sweet chips met warm spice. I felt steady. You will too. Bake, cool for a minute, then taste. It is simple work. It pays off fast.
Table of Contents
- 1 Key Takeaways
- 2 Easy Chai Spice Oatmeal Chocolate Chip Cookies Recipe
- 3 Ingredients for Chai Spice Oatmeal Chocolate Chip Cookies
- 4 How to Make Chai Spice Oatmeal Chocolate Chip Cookies
- 5 Tips for Making Chai Spice Oatmeal Chocolate Chip Cookies
- 6 Making Chai Spice Oatmeal Chocolate Chip Cookies Ahead of Time
- 7 Storing Leftover Chai Spice Oatmeal Chocolate Chip Cookies
- 8 Try these Dessert recipes next
- 9 Chai Spice Oatmeal Chocolate Chip Cookies
- 10 Nutrition
1 Key Takeaways
I baked these cookies for Lila Cooks and I felt calm the moment the tray warmed. Oats add light chew. Chai adds warmth. Chips add joy. This mix keeps balance. The dough stirs clean and bakes fast. Kids help. Grownups steal seconds.
The method stays simple. We whisk dry. We whisk wet. We fold with a light hand. The cookies set with crisp rims and soft centers. The spices smell cozy but never loud. Each bite tastes round and gentle.
We serve with cold milk or hot tea. We pack tins for neighbors. The batch freezes well. The recipe scales without fuss. On Lila Cooks I keep this as a base. Add nuts or dried fruit and it still works.
2 Easy Chai Spice Oatmeal Chocolate Chip Cookies Recipe
My go to oatmeal chocolate chip cookie recipe plays well with chai spice and it wins on weeknights. That same oatmeal chocolate chip cookie recipe fits busy days and fast cravings. I test it often and I keep the steps short so we get cookies sooner.
We start with pantry basics. Oats for body. Flour for lift. Baking powder and soda for spread. A mild oil or butter for tender crumb. Brown sugar and maple for mellow sweet. Vanilla for comfort. The chips melt into tiny pools.
The dough rests ten minutes. That pause lets oats drink the liquid so the texture lands soft. We scoop with space between mounds. We bake until edges firm and tops look dry. We cool a few minutes and then we taste. Simple and steady.
3 Ingredients for Chai Spice Oatmeal Chocolate Chip Cookies
Old fashioned rolled oats give a tender chew that feels hearty yet light. I like certified oats when I serve gluten free friends. Oats anchor flavor and take on spice in a friendly way.
White whole wheat flour or all purpose flour supports shape and keeps the crumb soft. I swap one to one blends for a gluten free day and the bake still lands well.
Baking powder and baking soda set lift and spread. A small amount does the job. The cookies rise, relax, and set with a thin crisp rim.
Fine sea salt sharpens chocolate and rounds the spice. A pinch keeps sweetness in check and makes each bite bright.
Cinnamon ginger cardamom clove and allspice bring chai comfort. The blend warms without heat. The kitchen smells like a slow evening at home.
Dark or semisweet chocolate chips melt into soft pockets. Mini chips scatter more evenly. I use what sits in my pantry and both work.
Melted coconut oil or unsalted butter gives tender texture. Butter leans rich. Coconut oil keeps the crumb light. Both create a smooth dough.
Light brown sugar and pure maple syrup add depth and a soft bite. The mix keeps cookies moist and helps that perfect bend in the center.
Egg and vanilla bind and mellow the flavor. I bring the egg to room temp so the dough mixes clean with no lumps.
Milk of choice loosens the dough just enough so scoops drop with ease. A tablespoon or two makes the texture feel right.
4 How to Make Chai Spice Oatmeal Chocolate Chip Cookies
Step one heat and line Heat the oven to three hundred fifty F. Line two sheets with parchment. This keeps bottoms even and cleanup quick.
Step two whisk dry In a bowl whisk oats flour baking powder baking soda salt and all spices. Keep the blend even so each cookie tastes balanced.
Step three whisk wet In a new bowl whisk oil with brown sugar until smooth. Add maple egg vanilla and milk. The mixture should look glossy and loose.
Step four combine Tip dry into wet. Stir with a spatula until no flour streaks show. Fold in chips with a light hand.
Step five rest and bake Let the bowl sit ten minutes. Scoop one and a half tablespoon mounds with space. Bake nine to eleven minutes until rims set and tops turn dull.
Step six cool and taste Rest five minutes on the sheet. Move cookies to a rack. Taste warm. The center should feel soft and the edge should crackle.
5 Tips for Making Chai Spice Oatmeal Chocolate Chip Cookies
Keep the scoop size even so the tray bakes at the same pace. A small scoop helps. I wipe it with a damp towel between passes for smooth mounds.
Pull the tray when the centers still look soft. Carryover heat finishes the bake. This gives that chewy bite people crave in an oatmeal chocolate chip cookies recipe and it echoes a perfect chocolate chip cookie recipe goal.
Want more spice bite. Add a pinch more cardamom. Want more oat chew. Rest the dough a few extra minutes. For a twist that fits chocolate chip cookie recipes add chopped walnuts for crunch.
6 Making Chai Spice Oatmeal Chocolate Chip Cookies Ahead of Time
I mix the dough in the morning then chill. Cold dough bakes thicker and holds shape. Scoops freeze well on a tray then store in a bag for later.
For easy prep measure dry mix into a jar with a label. When cookie hour calls whisk wet and combine. The method keeps speed high and dishes low which suits any home baker.
When planning dessert for guests I bake a test tray. This helps dial spice to taste and lets me confirm timing on my oven. It keeps the final plate tidy and warm.
7 Storing Leftover Chai Spice Oatmeal Chocolate Chip Cookies
Cool cookies to room temp before storage. Warm steam in a closed tin can soften the rim. I store in a tin with parchment between layers.
For short storage keep at room temp for four days. For long storage freeze in a bag with air pressed out. Thaw on the counter. The texture returns fast.
Rewarm on a low oven for a few minutes for a fresh edge. This wakes the chips and revives the spice. Tea or milk pairs well for a quiet snack.
8 Try these Dessert recipes next
9 Chai Spice Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookie Recipe With Cozy Chai Spice
Ingredients
For the Dry Mix
- 1 cup old fashioned rolled oats
- 1 cup white whole wheat flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 3/4 cup dark or semisweet chocolate chips
For the Wet Mix
- 1/3 cup melted coconut oil or unsalted butter, cooled
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup or honey
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk of choice
Instructions
Make the Dough
- Heat the oven to 350 F. Line two baking sheets with parchment.
- Whisk oats, flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and allspice in a bowl.
- In a second bowl whisk oil with brown sugar until smooth. Whisk in maple, egg, vanilla, and milk.
- Add dry mix to wet mix. Stir until just combined. Fold in chocolate chips.
- Let the dough rest for 10 minutes so the oats hydrate.
Bake
- Scoop 1 and 1/2 tablespoon mounds onto sheets with 2 inches of space.
- Bake 9 to 11 minutes until rims set and tops look dry but centers look soft.
- Cool on the sheet for 5 minutes. Move to a rack to finish cooling.
Serve
- Serve warm or at room temp. Store in an airtight tin for up to 4 days. Freeze up to 2 months.
10 Nutrition
A medium cookie carries about one hundred twenty calories with two grams protein and one gram fiber. Fat lands near six grams with three grams saturated. Carbohydrates sit near sixteen grams with nine grams sugar and about ninety five milligrams sodium.
These numbers shift with chip size and flour choice. Butter raises richness. Coconut oil keeps the bite light. Use certified oats for a gluten free day if needed.
For a lighter tray reduce chips and use mini size. For a hearty tray add a spoon of chopped nuts. Keep serving size steady for clean tracking.
Written by Lila for Lila Cooks visit https://www.lilacooks.com for more bakes and simple kitchen joy. This page includes an oatmeal chocolate chip cookie recipe semantic match such as how to make chewy oatmeal chocolate chip cookies and healthy oatmeal chocolate chip cookies with chai spice and the best gluten free oatmeal chocolate chip cookie recipe to support clear search phrasing.
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