Add the butter to a medium skillet over medium-high heat. Cook for 3-4 minutes, swirling the pan or gently stirring as it cooks. Once browned, remove from heat and transfer to the bowl of a stand mixer.

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

In a large mixing bowl, combine the flour, oats, chai spice blend, baking soda, and salt. Mix well. In 2-3 batches, add the dry ingredients to the wet mixture and mix just until combined. Set the dough aside to cool for 10-15 minutes.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Divide the cooled cookie dough into 18-20 balls, about 3 tablespoons of dough each, and place them on the prepared baking sheets, spacing them 2-3 inches apart. Flatten slightly into discs.

Bake one baking sheet at a time for 12-14 minutes until the edges are golden and the tops are set. Remove from the oven and let the cookies cool completely.

To prepare the maple chai glaze, combine all glaze ingredients in a large mixing bowl and whisk well to achieve a thick, pourable consistency.

Once the cookies are cooled, ice them with the maple chai glaze by dipping the tops into the glaze. Let the iced cookies sit for at least 10 minutes before serving.