Make the chai

1. Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.

Make the cookies

1. Sift the flour, baking soda and salt together.
2. Melt the butter and mix it with the cooled tea.
3. Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well.
4. The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they’ll all stick together.
5. Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft. Cool completely and serve.
6. Can be stored in an airtight container in the refrigerator for upto 1 week.