1-Mix in 2 large eggs and 1 tablespoon pure vanilla extract to the butter-sugar mixture for a smooth base.

2-In a separate large bowl, combine 2 cups all-purpose flour, 2 cups old-fashioned oats, 1 tablespoon chai spice blend, 1 teaspoon baking soda, and 1 teaspoon kosher salt.

3-Gradually add the dry ingredients to the wet mixture and stir just until combined; do not overmix to keep the cookies tender.

4-Chill the dough in the refrigerator for about 30 minutes to prevent spreading and achieve that thick, chewy texture.

5-Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for easy cleanup.

6-Scoop the dough into 18-20 balls (approximately 3 tablespoons each), flatten them slightly, and place them on the prepared sheets, spacing them 2-3 inches apart.

7-Bake for 12-14 minutes until the edges are golden and the centers are set; allow the cookies to cool completely on the sheets.

8-For the glaze, whisk together 2 cups powdered sugar, 2 teaspoons chai spice blend, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, 2 tablespoons pure maple syrup, and 4 6 tablespoons heavy cream until it reaches a thick, pourable consistency.

9-Dip the cooled cookies into the glaze for a generous coating and let it set for at least 10 minutes before serving.