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Oatmeal Chai Cookies with Pecans

Cozy Oatmeal Chai Cookies with Pecans for Fall Bliss

Delight in these Oatmeal Chai Cookies with Pecans, perfect for cozy fall moments.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda
  • 2 teaspoons Chai Spice Mix Adjust for a stronger flavor profile.
  • 0.5 teaspoon Salt Balances sweetness.
  • 0.75 cups Unsalted Butter Can be substituted with coconut oil.
  • 1 cup Brown Sugar Use light or dark according to preference.
  • 1 large Egg Replace with a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Aim for pure vanilla for the best taste.
  • 3 cups Old-Fashioned Oats Avoid quick oats.
  • 1 cup Chopped Pecans Walnuts or almonds work as substitutes.
Optional Variations
  • Add-ins Consider mixing in dried cranberries or white chocolate chips.

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • cookie scoop
  • baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (176°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spice mix, and salt.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg and vanilla; mix until combined.
  4. Sift the dry ingredients into the wet mixture and fold until just combined.
  5. Fold in the oats and pecans until evenly distributed.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 15 minutes.
  7. Scoop rounded portions of dough onto the prepared baking sheets, spacing them well.
  8. Bake for 12-15 minutes, until edges are lightly golden and centers are slightly underbaked.
  9. Cool completely on baking sheets before transferring to an airtight container.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is melted but not hot to prevent cooking the egg. Chilling helps retain chewy texture. Monitor baking time closely for best results.

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