A few days ago, my friend Tyler texted me to tell me he had the perfect cookie inspiration: The Chai Oatmeal Cookie. Immediately I imagined the spices dancing around in my mouth and thought “great idea”! The spice of the chai would match great to the wholesome taste of the oatmeal, pair it with a bit of raisins and chocolate and WAMO – you’ve got the ultimate cookie. After making the cookie, Tyler was right. Seriously this cookie is awesome, the chai replaces the cinnamon that you would normally add into oatmeal cookies and then adds an extra dimension of flavour. Let’s get to these cookies though, I don’t want to keep you waiting any longer…
Start by browning your butter (a process that I hadn’t tried before this recipe, but I definitely will be doing it again for my cookies). In a large sauce pan, over medium heat, combine:
- 1 cup of butter
- 4 tbsp of chai loose leaf tea (David’s Tea is my personal fav)
Let the butter and chai tea mingle under a low simmer for 10 minutes. Now drain the chai from your butter using either a good quality French Press machine, a tea strainer or coffee filter. Let your chai infused butter sit until it becomes solid again – do this at room temperature and do not put back into the fridge to fasten this process.
While the butter is going back to a solid form, prep your other ingredients. Once the butter has become solid again, whip the butter and sugars together for two minutes, followed by the eggs and vanilla. Add your dry ingredients and mix until well combined.
- 1 1/2 cups brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups rolled oats
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins
- 1/2 chocolate chips
Preheat your oven to 375° F. Line a cookie sheet with parchment paper, scoop out your cookies and bake for 12 minutes. Take them out of the oven, let them sit for six minutes until transferring to a cooling rack.
These little babies best matched with a warm chai latte and a friend,