Chai-Spiced Oatmeal Cookies

American-inspired oatmeal cookies scented with cinnamon, cardamom, ginger, cloves, and black pepper, with a soft-chewy center and lightly crisp edges.

By Julienne

Cook time: 14 minutes

Servings: 24

Ingredients

• 188 g all-purpose flour spooned and leveled
• 5 g baking soda
• 3 g fine salt
• 4 g ground cinnamon
• 2 g ground cardamom
• 2 g ground ginger
• 1 g ground cloves
• 0.5 g ground black pepper
• 113 g unsalted butter softened
• 150 g light brown sugar packed
• 50 g granulated sugar
• 1 count large egg room temperature
• 5 ml vanilla extract
• 30 ml milk
• 180 g rolled oats
• 120 g raisins

Instructions

1. Heat the oven to 175°C. Line 2 baking sheets with parchment paper. Oven is fully preheated and sheets are lined.
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper until evenly combined. The dry mixture looks uniform with no visible spice streaks.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and slightly fluffy, about 2 minutes. The mixture is lighter in color and looks smooth, not grainy.
4. Beat in the egg, vanilla, and milk until combined. The mixture looks glossy and evenly emulsified.
5. Stir in the oats and raisins, then fold in the dry ingredients just until no dry flour remains. Do not overmix. A thick cookie dough forms and the oats are evenly distributed.
6. Portion the dough into 24 mounds, spacing them about 5 cm apart on the prepared sheets. All cookies are portioned evenly and ready to bake.
7. Bake for 12 to 14 minutes, rotating the sheets once halfway through, until the edges are set and lightly golden and the centers still look slightly soft. Edges are set and the centers no longer look wet.
8. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies release cleanly and finish firming as they cool.