Brown Butter Chai Oatmeal Sandwich Cookies Recipe
Introduction
Brown Butter Chai Oatmeal Sandwich Cookies combine the warm, spiced flavors of chai with the nutty richness of brown butter and hearty oats. These delicate sandwich cookies are perfect for cozy afternoons or special gatherings.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves)
- 1 cup cream filling (such as vanilla buttercream or cream cheese frosting)
Instructions
- Step 1: Melt the butter in a pan over medium heat, stirring frequently, until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- Step 2: In a large bowl, combine oats, flour, and chai spices. Pour in the browned butter and mix until a dough forms. Chill the dough for 30 minutes.
- Step 3: Preheat your oven to 350°F (175°C). Roll the dough into small balls and flatten them slightly on a baking sheet lined with parchment paper.
- Step 4: Bake the cookies for 12–15 minutes until edges are golden. Let them cool completely on a wire rack.
- Step 5: Once cool, spread or pipe the cream filling onto the flat side of half the cookies, then gently sandwich with the remaining cookies.
Tips & Variations
- For extra crunch, substitute half the oats with quick oats or rolled oats for a varied texture.
- Try using a cinnamon cream filling or mascarpone mixed with honey for a different flavor profile.
- If you don’t have a chai spice blend, mix cinnamon, cardamom, ginger, and cloves in equal parts to make your own.
Storage
Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to two weeks or freeze for up to 3 months. Let refrigerated or frozen cookies come to room temperature before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of brown butter?
You can use regular butter, but browning the butter adds a rich, nutty flavor that enhances the cookie’s taste significantly.
How do I prevent the cookies from spreading too much during baking?
Chilling the dough before baking helps maintain the shape and prevents excessive spreading.
PrintBrown Butter Chai Oatmeal Sandwich Cookies Recipe
Delight in these Brown Butter Chai Oatmeal Sandwich Cookies, a perfect blend of warm chai spices and nutty brown butter flavor, sandwiched with a creamy filling that adds a luscious texture to each bite. These cookies offer a comforting and flavorful twist on the classic oatmeal cookie, ideal for tea time or a cozy treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 1 cup unsalted butter
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/2 teaspoon chai spice blend
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- Prepare the Cookie Dough: In a mixing bowl, combine the browned butter with brown sugar and granulated sugar until well mixed. Add the egg and vanilla extract, beating until smooth. In a separate bowl, whisk together the oats, all-purpose flour, chai spice blend, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the sheets. Flatten slightly with your palm. Bake for 10-12 minutes, or until edges are golden and centers are set. Allow cookies to cool completely on wire racks.
- Prepare the Cream Filling: In a bowl, beat softened butter until creamy. Gradually add powdered sugar while beating until fluffy. Mix in vanilla extract, heavy cream, and chai spice blend, continuing to beat until the filling is smooth and spreadable.
- Assemble the Sandwich Cookies: Spread a generous amount of cream filling on the flat side of one cookie, then sandwich with another cookie pressing gently to spread the filling evenly. Repeat with remaining cookies.
Notes
- Use fresh chai spice blend for the best flavor; you can customize the blend to your preference.
- Ensure the butter is browned carefully to avoid burning, as it greatly impacts the cookie’s flavor.
- Cookies should be fully cooled before sandwiching to prevent the filling from melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
Keywords: brown butter, chai spice, oatmeal cookies, sandwich cookies, cream filling, dessert, cozy treats
