Recipe courtesy of Cuisine at Home
Makes 4 dozen cookies
Total time: 15 minutes + baking INGREDIENTS:
- 2 cups all-purpose flour
- 3 double-spice chai tea bags, such as Stash brand (about 1 Tbsp. tea leaves)
- 11/2 tsp. baking soda
- 1 tsp. kosher salt
- 2 sticks unsalted butter, softened (16 Tbsp.)
- 11/2 cups packed dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 31/2 cups old-fashioned rolled oats
- 1 bag caramel bits (11 oz.)
See also Autumn at the Cabin
- Preheat oven to 350°.
- Line baking sheets with parchment paper.
- Whisk together flour, tea leaves, baking soda, and salt. Combine butter, brown sugar, granulated sugar, eggs, and vanilla in a large bowl with a mixer on low speed; beat on high speed until light and fluffy. Beat in flour mixture.
- Stir in oats and caramel bits to incorporate.
- Scoop dough with #30 scoop (about 2 Tbsp.) onto prepared baking sheets.
- Bake cookies until golden but still moist beneath cracks on top, 13–15 minutes. Let cookies cool on baking sheets 3 minutes, then transfer to a rack to cool.
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