Chai Oatmeal Sandwich Cookies
We swapped the classic cinnamon found in oatmeal cookies for our Chai Spice Blend to create the ultimate cozy treat. Spiced and chewy with plenty of pecan-packed nuttiness, these cookies make you feel like you’re sipping a hot chai latte by the fire. To take these cookies over the top, we sandwiched them with a decadent Spiced Cream Cheese Frosting infused with just a whisper of chai spice, adding a bold zing that perfectly cuts through the richness of the frosting.
Chai Oatmeal Sandwich Cookies
Makes about 13 sandwich cookies
Ingredients
½ cup (113 grams) unsalted butter, softened¾ cup (165 grams) firmly packed light brown sugar1/3 cup (67 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon vanilla extract1½ cups (150 grams) old-fashioned oats1 cup (125 grams) all-purpose flour2 teaspoons (4 grams) Chai Spice Blend (recipe follows)¾ teaspoon baking soda½ teaspoon kosher salt1 cup (125 grams) finely chopped pecansSpiced Cream Cheese Frosting (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
In a medium bowl, combine oats, flour, Chai Spice Blend, baking soda, and salt. With mixer on low speed, gradually add oat mixture to butter mixture, beating until nearly combined. Fold in pecans by hand.
Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and place 3 inches apart on prepared pans.
Bake until edges are just set but centers still seem a little soft, about 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
Spoon Spiced Cream Cheese Frosting into a pastry bag fitted with a medium open star piping tip (Ateco #826). Pipe buttercream onto flat side of half of cooled cookies. Lightly press remaining cookies, flat side down, on top of buttercream. Refrigerate in an airtight container for up to 5 days.
Chai Spice Blend
Makes about 1/3 cup
Ingredients
3 tablespoons (18 grams) ground cinnamon1½ tablespoons (9 grams) ground ginger1 tablespoon (6 grams) ground cloves1½ teaspoons (3 grams) ground cardamom1½ teaspoons (3 grams) finely ground black pepper
Instructions
In a small bowl, stir together all ingredients. Store in an airtight container for up to 2 months.
Spiced Cream Cheese Frosting
Makes about 3 cups
Ingredients
½ cup (113 grams) unsalted butter, softened1 (8ounce) package (226 grams) cream cheese, softened½ teaspoon vanilla extract¼ teaspoon kosher salt3½ cups (420 grams) confectioners’ sugar1 teaspoon Chai Spice Blend
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 2 to 3 minutes. Beat in cream cheese until smooth. Beat in vanilla and salt. With mixer on low speed, gradually add sugar, beating until smooth. Add Chai Spice Blend, and beat at high speed until frosting is fluffy, 2 to 3 minutes. Use immediately.
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