Chewy soft oatmeal cookies studded with white chocolate chips and pecans, and all the flavours of your favourite chai tea.I never need an excuse to whip up a batch of cookies but there is a celebration behind this latest creation – it’s my friend Lynn’s birthday today! Lynn is the creative and scientific genius behind Fresh April Flours and I am proud and grateful to call her my friend online and in real life. She and her husband Matt welcomed us into their home when we visited Philadelphia last year, and I can’t wait to give their baby boy Joey snuggles in real life one day soon! Now, if you know Lynn and follow her blog (seriously, if you aren’t following her, head over there right now) you know that Lynn’s desert island dessert is the oatmeal cookie, and she loves everything chai – so, the Chai Oatmeal Chocolate Chip Cookie was born!These cookies have chewy edges and soft centres. The golden syrup and brown sugar in the batter add a caramel flavour to the dough, and the oats make these chunky and hearty. If you can’t tolerate oats, you could replace the rolled oats with quinoa flakes or rolled buckwheat instead. The key to chunky, hearty cookies here is chilling the dough before baking. This solidifies the butter and stops the cookies from spreading during baking. Chunky cookies = happy Amy.The star of the show in these cookies is all the chai spices, and as per Lynn’s latest chai creation comes from dumping the contents of a few chai tea bags straight into the batter. I added just a teaspoon of cinnamon to boost the chai flavour, but the chai tea adds such a delightful warm background to the batter. I added white chocolate chips and toasted pecans to my oatmeal cookies because they go so well with the chai flavours. You could use milk or dark chocolate chips instead if you’d like, or walnuts instead of pecans. Either way, these cookies are absolutely delicious!
Chai Oatmeal Chocolate Chip Cookies
gluten free | makes 30 – 36 cookies
note: if you can’t tolerate oats you can replace them with quinoa flakes or buckwheat flakes
adapted from this recipe
- 1/2 cup (125 grams) butter, softened
- 3/4 cup (150 grams) brown sugar
- 1/4 cup (50 grams) caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons golden syrup
- 60 grams buckwheat flour
- 60 grams sorghum flour
- 60 grams brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 chai teabags
- 1 teaspoon cinnamon
- 3 cups rolled oats
- 1 cup white chocolate chips
- 2/3 cup toasted pecans, chopped
- In the bowl of a stand mixer (or using a hand mixer and a large mixing bowl) cream butter and both sugars until smooth and light.
- Add eggs and beat until smooth. Scrape down the sides of the bowl when required.
- Add golden syrup and vanilla extract and beat well.
- Whisk together buckwheat flour, sorghum flour, brown rice flour, baking soda, salt, the contents of the chai teabags and cinnamon.
- With the mixer on low speed add the flour mix and beat until incorporated.
- Keep the mixer on low speed and add rolled oats, white chocolate chips and the toasted pecans, beat until well mixed.
- Chill the dough for 45 minutes, or up to two days.
- When you are ready to bake preheat the oven to 160C (320F) and line two baking trays with baking paper.
- Roll tablespoons of dough into balls and place on the baking trays leaving room for spreading.
- Bake for 12 minutes, switching trays halfway through baking time.
- Remove from oven and allow to cool on the trays for 5 minutes before placing on a rack to cool completely.
- If you still have mixture over allow the trays to cool before placing more balls of dough onto the trays to bake.
- Once cookies are cool store in an airtight container for up to three days, or freeze for up to two months.