Brown Butter Chai Oatmeal Sandwich Cookies Recipe
Experience the warm, aromatic flavors of chai spices combined with the nutty richness of brown butter in these delightful Brown Butter Chai Oatmeal Sandwich Cookies. Soft oatmeal cookies infused with chai spices are baked to perfection and then paired with a creamy, luscious filling to create a perfect balance of textures and flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 1 cup unsalted butter (browned)
- 1 ½ cups old fashioned oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional for consistency)
Instructions
- Prepare Brown Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and releases a nutty aroma, about 3 to 5 minutes. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a large bowl, combine the oats, all-purpose flour, chai spices (cinnamon, ginger, cloves, cardamom), baking soda, and salt. Whisk to blend well.
- Cream Sugars and Egg: In another bowl, beat the browned butter with brown sugar and granulated sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture and stir until combined into a sticky dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Flatten slightly with your fingers or a spatula.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, until edges are golden and centers are set. Remove from oven and let them cool completely on a wire rack.
- Prepare Cream Filling: Beat softened butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy. Add heavy cream if needed to reach desired spreadable consistency.
- Assemble Sandwich Cookies: Spread or pipe a generous amount of cream filling onto the flat side of one cookie, then gently press a second cookie on top to form a sandwich. Repeat for all cookies.
Notes
- Ensure the butter is browned carefully to avoid burning; it should have a rich nutty aroma and golden color.
- Adjust chai spice amounts to taste; add a pinch of nutmeg or black pepper for extra depth if desired.
- For a dairy-free version, substitute butter with vegan margarine and use a vegan cream filling alternative.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The filling can be flavored with a hint of chai spice or cinnamon for added chai flavor.
Keywords: brown butter, chai oat cookies, sandwich cookies, oatmeal cookies, chai spices, cream filling, baking, dessert
