Oatmeal Chai Cookies with Pecans
Chewy, lightly-spiced oatmeal chai cookies with pecans are the ultimate comforting fall dessert! They're easy to make and sweetened with brown sugar.
Ingredients
- 1 cup all-purpose flour (spooned and leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup brown sugar, packed
- 1 large egg (at room temperature)
- 1 tsp vanilla extract
- 1½ cups old-fashioned oats
- ⅔ cup chopped pecans
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ground ginger, allspice, cloves, nutmeg, and salt. Set aside.
- In a separate bowl, vigorously whisk melted butter and brown sugar. Whisk in egg and vanilla extract until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined (no flour streaks). Fold in oats and pecans.
- Cover and chill the dough in the refrigerator for 15 minutes.
- Use a cookie scoop to scoop the dough onto the two prepared cookie sheets, spacing the dough balls apart evenly. (A 1.5 or 2-tablespoon scoop should yield 18-24 cookies.)
- Bake for 12-15 minutes, until just golden on the bottom and slightly under-baked looking in the center. Let cool, then enjoy!
Notes
To store: Let the cookies cool completely. Then, place them in an airtight container and store on the counter for up to 4 days.