Spiced Oatmeal Chai Sandwich Cookies
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OHHHH MY GOODNESS!!! MY FAVORITE SEASON OF THE YEAR IS PRETTY MUCH HERE! Okay, I’ll stop yelling…I am just sooo excited! Okay so - close your eyes and think about this…It’s a cozy fall evening and your sitting on your porch outside watching the leaves change color & fall. You can smell warm spices baking from the kitchen. Oatmeal, Chai, Nutmeg, & Cinnamon. You go inside and put some soft & fluffy buttercream frosting in between two of these stunning oatmeal cookies then head back to the porch for a bite with a full mug of tea…Ahhhh the cookie of the season! When you take a bite, you are hit with warm spices, a touch of oatmeal, and ah - yes! Chai! Who would’ve known this would be the perfect pairing?!
When dreaming up my Fall recipes, Chai kept coming to mind! It’s warm, cozy, and just makes me feel like I am floating on a cloud. Pairing it with oatmeal was a fantastic idea! These flavors balance each other out so well. The crispy on the outside & soft gooey centered cookies pair sooo well with fluffy buttercream for an incredible fall treat. These are just soooo good! Good luck trying to finish an entire one though haha!
Spiced Oatmeal Chai Sandwich Cookies
Makes: 12 sandwich cookies
Soft, chewy spiced oatmeal cookies are sandwiched with a fluffy chai buttercream for the ultimate cozy fall treat. Filled with warm spices and a creamy vanilla chai frosting, these nostalgic cookies taste like your favorite oatmeal cream pie all grown up.
Prep Time: 30 minutes (plus chilling)
Bake Time: 10–12 minutes
Total Time: About 1 hour 15 minutes
Spiced Oatmeal Cookies
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (220 g) packed dark brown sugar
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Pinch finely ground black pepper
3 cups (240 g) old fashioned rolled oats
Chai Buttercream
Ingredients
¾ cup (170 g) unsalted butter, softened
3½ cups (420 g) powdered sugar
3 tablespoons heavy cream
2 chai tea bags, divided
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
Pinch ground nutmeg
Tiny pinch ground cloves
Pinch kosher salt
Instructions
Make the Cookies
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar on medium speed for 3 to 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper.
With the mixer on low speed, gradually add the dry ingredients, mixing just until a few streaks of flour remain.
Add the oats and mix on low just until incorporated. Finish folding the dough together with a rubber spatula, being careful not to overmix.
Cover and refrigerate the dough for 30 minutes. For even thicker cookies and more developed flavor, chill overnight.
Using a large cookie scoop or about 3 tablespoons (80 g) of dough, scoop the cookies onto the prepared baking sheets, leaving about 3 inches between each cookie.
Bake for 10 to 12 minutes, until the edges are lightly golden and set while the centers still look slightly underbaked.
For perfectly round cookies, use a large round cookie cutter or drinking glass to gently swirl around each cookie as soon as they come out of the oven.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Make the Chai Buttercream
Warm the heavy cream until steaming but not boiling. Remove from the heat, add 1 chai tea bag, and steep for 10 minutes. Squeeze the tea bag well to extract as much flavor as possible, then discard it and allow the cream to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Add the cooled chai-infused cream, vanilla, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.
Open the remaining chai tea bag and add ½ teaspoon of the finely ground tea leaves to the buttercream for extra chai flavor and delicate speckles throughout.
Beat on medium-high speed for 3 to 4 minutes, until light, fluffy, and smooth.
Assemble
Spread or pipe about 2 tablespoons of buttercream onto the flat side of one cookie.
Top with a second cookie and gently press together until the filling reaches the edges.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Madeline's Tip
These cookies are meant to stay soft, so don't overbake them. Pull them from the oven when the edges are set but the centers still look slightly underdone. They'll finish baking on the hot pan as they cool, creating perfectly soft sandwich cookies. For the best flavor and texture, assemble the cookies a few hours before serving to give the buttercream time to soften the cookies slightly.
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A Recipe by Madeline May
Spiced Oatmeal Chai Sandwich Cookies
Ingredients
Spiced Oatmeal Cookies
Chai Buttercream
Instructions
- Prepare the oven and pansPreheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream the butter and sugarsIn the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar on medium speed for 3 to 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add the eggs and vanillaAdd the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine the dry ingredientsIn a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper.
- Finish the doughWith the mixer on low speed, gradually add the dry ingredients, mixing just until a few streaks of flour remain. Add the old-fashioned rolled oats and mix on low just until incorporated. Finish folding the dough together with a rubber spatula, being careful not to overmix.
- ChillCover and refrigerate the dough for 30 minutes. For even thicker cookies and more developed flavor, chill the dough overnight.
- Scoop and bakeUsing a large cookie scoop or about 3 tablespoons (80 g) of dough per cookie, scoop the dough onto the prepared baking sheets, leaving about 3 inches between each cookie. Bake for 10 to 12 minutes, until the edges are lightly golden and set while the centers still look slightly underbaked.
- Cool the cookiesFor perfectly round cookies, use a large round cookie cutter or drinking glass to gently swirl around each cookie as soon as it comes out of the oven. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Infuse the creamWarm the heavy cream until steaming but not boiling. Remove from the heat, add 1 chai tea bag, and steep for 10 minutes. Squeeze the tea bag well to extract as much flavor as possible, then discard it and let the cream cool completely.
- Make the chai buttercreamIn the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the cooled chai-infused cream, vanilla, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.
- Add the chai flecksOpen the remaining chai tea bag and add about ½ teaspoon of the finely ground tea leaves to the buttercream for extra chai flavor and delicate speckles throughout. Beat on medium-high speed for 3 to 4 minutes, until light, fluffy, and smooth.
- AssembleSpread or pipe about 2 tablespoons of buttercream onto the flat side of one cookie. Top with a second cookie and gently press together until the filling reaches the edges.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cookies to room temperature before serving.
Make Ahead
The cookie dough may be chilled overnight. The baked cookies and chai buttercream may also be prepared one day ahead and assembled a few hours before serving.
Madeline’s Tip
These cookies are meant to stay soft, so do not overbake them. Pull them from the oven when the edges are set but the centers still look slightly underdone. They will finish baking on the hot pan as they cool.
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