Chai Oatmeal Craisin Cookies (Print Version)

Chewy oatmeal cookies with chai spices and sweet dried cranberries for a comforting spiced treat.

# 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)

# How-To Steps:

01 - Preheat the 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 until well blended.
03 - Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in dried cranberries and nuts if using 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 - Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like a warm hug on a chilly afternoon, with all those familiar chai spices you probably already have in your pantry
  • The texture is somehow both chewy and tender, with little pockets of tart cranberry that cut through all that cozy sweetness
02 -
  • Overbaking is the enemy, these continue cooking on the hot pan and will turn into rocks if you leave them too long
  • The dough needs to be scooped fairly quickly once mixed, or the oats start absorbing moisture and the cookies become dense
03 -
  • Scoop all your dough before baking so they all bake evenly, instead of some sitting out while others are in the oven
  • Rotate your baking sheets halfway through if your oven has hot spots, which most ovens do

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