Toffee Chai Oatmeal Cookies
Warmly spiced oatmeal cookies with a soft, tender texture and pops of crunchy toffee bits.
Servings: 24 cookies
Ingredients
- 12 tablespoons of butter, room temperature
- 3/4 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of cloves
- 1/4 teaspoon of cardamom
- 1/2 teaspoon of salt
- a pinch of black pepper
- 3 1/4 cups of old fashioned oats
- 1 cup of toffee bits
Instructions
- Preheat oven to 350 degrees
- In a large bowl, mix together 12 tablespoons of room temperature butter (1 full stick plus 6 tablespoons) with 3/4 cup of brown sugar and 1/2 cup of sugar until light and fluffy. You can do this by hand with a whisk or with a stand mixer using a paddle attachment
- Add 2 eggs and 2 teaspoons of vanilla extract and mix until the batter is smooth
- In a medium bowl, combine 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of cloves 1/4 teaspoon of cardamom, 1/2 teaspoon of salt and a pinch of black pepper
- Add the combined dry ingredients into the wet batter and mix until fully incorporated
- Add 3 1/4 cups of old fashioned oats and a heaping cup of toffee bits and mix until evenly distributed
- Place 1 tablespoon rounds of cookie dough onto non-stick or parchment lined baking sheets
- Bake at 350 degrees for about 12 minutes
- As soon as you see the edges begin to brown, remove them from the oven and allow them to cool on the baking sheet for 10 minutes
- Transfer the cookies onto a cooling rack to cool fully