Chai Oatmeal Craisin Cookies (Printable)

Chewy cookies with warming chai spices, wholesome oats, and sweet-tart cranberries for a comforting bake.

# 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

# Steps:

01 - Preheat 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.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Fold in dried cranberries and nuts if using.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden and centers look just set.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Hints:

01 -
  • The spices hit you first like a warm embrace from your favorite mug of chai
  • These cookies walk the perfect line between cakey soft and chewy satisfying
  • The cranberries add these bright little bursts that cut through all that comforting warmth
02 -
  • I once skipped the cooling step and transferred them too early, ending up with a broken pile of delicious crumbs
  • Cardamom is expensive but absolutely worth it here, and buying whole pods and grinding them yourself makes a huge difference
  • These might look underbaked when you pull them out but they continue cooking on the hot sheet
03 -
  • Scoop all the dough before baking so they all bake evenly and finish at the same time
  • Rotate the pans halfway through baking if your oven has hot spots like mine does

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