Brown the butter by adding it to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling occasionally until browned. Remove from heat and transfer to a mixing bowl.

Mix in the brown sugar and granulated sugar into the bowl with the browned butter. Beat on medium-high speed for 2-3 minutes until combined. Add eggs and vanilla; mix well.

In a separate bowl, combine flour, oats, chai spice blend, baking soda, and salt. Gradually add to the wet mixture in batches, mixing until just combined. Let dough cool for 10-15 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper. Divide dough into 18-20 balls, spacing them 2-3 inches apart. Flatten slightly into discs.

Bake for 12-14 minutes until edges are golden and tops are set. Remove and allow to cool completely.

Prepare the glaze by whisking together all glaze ingredients until smooth and thick, adjusting with heavy cream if needed.

Once cookies are cooled, dip tops into the glaze for a coating. Let set for at least 10 minutes before serving.