Brown Butter Oatmeal Chai Cookies
These chai-spiced cookie sandwiches feature a rich brown butter dough, baked to golden perfection, and paired with a fluffy chai cream cheese frosting. The result is a deliciously spiced treat that's perfect for enjoying at room temperature or chilled for up to a week.
Equipment
Ingredients
Brown Butter Chai Cookies
- 1 cup salted butter browned
- 3/4 cup light brown sugar loosely packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups quick 1-minute oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
Chai Cream Cheese Icing
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 tbsp heavy cream
Instructions
Making the Cookies
- Preheat the oven to 350℉
- Begin by preparing the brown butter. In a medium saucepan or skillet, melt the butter over medium heat.
- Once melted, whisk the butter constantly for 3-4 minutes, watching closely to avoid burning. The butter will start to bubble, foam, and turn golden brown with a nutty fragrance.
- When the butter has small brown bits and has reached a golden brown color, remove it from heat. Continue to cook for another minute, but make sure it doesn’t get too dark.
- Transfer the brown butter to a large, heat-safe mixing bowl and allow it to cool completely.
- Once cooled, add the brown sugar and granulated sugar to the bowl. Whisk until smooth.
- Add the eggs and vanilla extract to the sugar mixture and whisk until everything is well combined.
- In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Whisk together to ensure everything is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined.
- Let the dough rest for 5-10 minutes to firm up slightly before scooping.
- Using a cookie scoop (about 1.5 tablespoons in size), scoop the dough and roll it into balls. Place them on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool completely on a cooling rack.
Making the Chai Cream Cheese Frosting
- While the cookies cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Lower the mixer speed and gradually add the powdered sugar, mixing until it’s fully incorporated.
- Add the vanilla, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt to the frosting. Beat for an additional 30 seconds.
- Pour in the heavy cream, increase the mixer speed to high, and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag or a plastic zip-top bag. If using a plastic bag, snip a corner of the bag to pipe the frosting.
Assembling the Cookie Sandwiches
- Lay the cooled cookies bottom-side up on a cooling rack or another surface.
- Pipe a generous amount of frosting onto half of the cookies, leaving a small border around the edges.
- Place the remaining cookies on top to create cookie sandwiches.
- Enjoy the cookies at room temperature for 3-4 days, or store them in the refrigerator for up to 1 week.
Notes
Cooking Tip: This recipe calls for brown butter, which adds a rich, nutty flavor that takes any dish to the next level. If you’ve never made it before, check out my full step-by-step guide on How to Brown Butter so you can master it in just a few minutes.
Nutrition
Serving: 1Sandwich CookieCalories: 464.19kcalCarbohydrates: 59.89gProtein: 4.44gFat: 23.92gSaturated Fat: 14.36gPolyunsaturated Fat: 1.27gMonounsaturated Fat: 6.24gTrans Fat: 0.7gCholesterol: 81.59mgSodium: 362.95mgPotassium: 103.6mgFiber: 1.48gSugar: 42.85gVitamin A: 767.08IUVitamin C: 0.09mgCalcium: 41.88mgIron: 1.31mg
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