Brown Butter Chai Oatmeal Sandwich Cookies Recipe
Introduction
Brown Butter Chai Oatmeal Sandwich Cookies are a delightful twist on a classic treat. The warm chai spices combined with nutty browned butter create a cozy flavor perfect for any season. These sandwich cookies are filled with a creamy center that balances the spiced cookie perfectly.
Ingredients
- 1 cup unsalted butter
- 1 ½ cups rolled oats
- 1 ¾ cups all-purpose flour
- 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves)
- 1 cup granulated sugar
- 1 cup cream filling (such as vanilla buttercream or cream cheese frosting)
Instructions
- Step 1: Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden and has a nutty aroma. Remove from heat and let it cool slightly.
- Step 2: In a mixing bowl, combine the cooled browned butter with the sugar until well blended.
- Step 3: Add the rolled oats, flour, and chai spice blend. Mix until a dough forms. If the dough is too crumbly, add a teaspoon of water at a time until it holds together.
- Step 4: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 5: Shape the dough into small, flat rounds and place them on the baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 12–15 minutes or until the edges are lightly browned. Allow the cookies to cool completely on a wire rack.
- Step 7: Spread a generous amount of cream filling on the bottom of one cookie and sandwich it with another cookie. Repeat with all cookies.
Tips & Variations
- For a stronger chai flavor, toast the spices lightly before adding them to the dough.
- Substitute cream cheese frosting for the cream filling to add tanginess.
- Use quick oats instead of rolled oats for a softer cookie texture.
- Store the sandwich cookies in the refrigerator to keep the cream filling fresh longer.
Storage
Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for about 10 minutes before serving to soften the filling. You can also freeze the cookies, wrapped individually, for up to 2 months; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookies without browning the butter?
Yes, but browning the butter adds a rich, nutty flavor that enhances the depth of the cookies. Using regular melted butter will still produce good cookies, just milder in taste.
What chai spices work best for this recipe?
A traditional chai spice blend includes cinnamon, cardamom, ginger, and cloves. You can adjust the amounts or add spices like nutmeg or black pepper for your preferred flavor profile.
PrintBrown Butter Chai Oatmeal Sandwich Cookies Recipe
These Brown Butter Chai Oatmeal Sandwich Cookies combine the warm, aromatic spices of chai with the rich, nutty flavor of browned butter and hearty oats. Soft yet chewy oatmeal cookies are baked to perfection and then sandwiched together with a creamy filling, making a deliciously unique treat perfect for tea time or dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper mixed)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma. Remove from heat immediately to prevent burning and let it cool slightly.
- Prepare the Cookie Dough: In a large mixing bowl, combine oats, all-purpose flour, chai spices, baking soda, salt, and sugar. In a separate bowl, whisk together the browned butter, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined to form a cohesive dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out dough using a tablespoon and roll into balls, placing them on the baking sheet about 2 inches apart. Flatten slightly with your fingers or a fork. Bake for 10-12 minutes until the edges are golden and the centers are set. Allow cookies to cool completely on wire racks.
- Make the Cream Filling: Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add heavy cream one tablespoon at a time until the filling reaches a spreadable consistency.
- Assemble Sandwich Cookies: Pair cookies by size. Spread a generous amount of cream filling on the flat side of one cookie and top with its match to create a sandwich. Press gently to adhere. Repeat with remaining cookies.
Notes
- For chai spice blend, you can adjust the amounts of cinnamon, cardamom, ginger, cloves, and black pepper to taste or substitute with store-bought chai powder.
- Allow browned butter to cool slightly so it doesn’t cook the egg when mixed.
- Cookies must be completely cooled before sandwiching to prevent the filling from melting.
- You can store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.
- Feel free to add chopped nuts or raisins to the cookie dough for extra texture and flavor.
Keywords: brown butter cookies, chai cookies, oatmeal cookies, sandwich cookies, cream filling, spiced cookies
