Oatmeal Chai Cookies with Pecans
These Oatmeal Chai Cookies with Pecans are chewy brown sugar oatmeal cookies flavored with warm chai spices and finished with crunchy chopped pecans.
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Servings: 20 cookies
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 2/3 cup chopped pecans
Instructions
- Preheat the oven to 350°F / 176°C.
- Line two baking sheets with parchment paper and set them aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, allspice, ground cloves, ground nutmeg, and salt.
- Set the dry mixture aside.
- In a separate mixing bowl, vigorously whisk the melted butter and packed brown sugar until smooth and fully combined.
- Add the room-temperature egg and vanilla extract to the butter mixture.
- Whisk until the wet ingredients are fully incorporated.
- Sift the dry ingredients into the wet ingredients.
- Stir with a spatula until just combined and no visible flour streaks remain.
- Fold in the old-fashioned oats and chopped pecans until evenly distributed throughout the dough.
- Cover the mixing bowl and refrigerate the cookie dough for 15 minutes.
- Using a 1.5 or 2-tbsp cookie scoop, portion the dough onto the prepared baking sheets.
- Space the dough balls evenly apart to allow room for spreading.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden and the centers appear slightly under-baked.
- Remove the baking sheets from the oven.
- Allow the cookies to cool on the baking sheets for several minutes before transferring them to a wire rack.
- Let the cookies cool completely before serving.
Notes
To make these Oatmeal Chai Cookies with Pecans gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free all-purpose baking flour blend.
Use certified gluten-free old-fashioned oats, as regular oats may be processed in facilities that also handle wheat.
Confirm that the baking powder, baking soda, spices, vanilla extract, brown sugar, butter, and pecans are labeled gluten free.
If the gluten-free flour blend does not contain xanthan gum, add it according to the flour brand’s instructions.
Mix the dough only until combined to avoid a dense or dry cookie texture.
Use clean mixing bowls, utensils, baking sheets, and parchment paper to prevent cross-contamination.