Chai Oatmeal Sandwich Cookies - A Recipe from Bake from Scratch

      We replaced the traditional cinnamon in oatmeal cookies with our Chai Spice Blend to create the perfect cozy dessert. With a chewy texture and abundant pecan flavor, these cookies evoke the feeling of enjoying a warm chai latte by the fireplace. To elevate these cookies further, we filled them with a luxurious Spiced Cream Cheese Frosting that has a hint of chai spice, providing a bold flavor that cuts through the richness of the frosting.

      Makes approximately 13 sandwich cookies.

      ½ cup (113 grams) unsalted butter, softened

      ¾ cup (165 grams) firmly packed light brown sugar

      1/3 cup (67 grams) granulated sugar

      2 large eggs (100 grams), at room temperature

      1 teaspoon vanilla extract

      1½ cups (150 grams) old-fashioned oats

      1 cup (125 grams) all-purpose flour

      2 teaspoons (4 grams) Chai Spice Blend (recipe provided)

      ¾ teaspoon baking soda

      ½ teaspoon kosher salt

      1 cup (125 grams) finely chopped pecans

      Spiced Cream Cheese Frosting (recipe provided)

      Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper. In the bowl of a stand mixer equipped with the paddle attachment, mix the butter and sugars at medium speed until they are light and fluffy, which should take about 2 to 3 minutes. Be sure to stop and scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition and scraping the bowl as necessary. Then, mix in the vanilla.

      In a separate medium bowl, combine the oats, flour, Chai Spice Blend, baking soda, and salt. With the mixer on low speed, gradually add this oat mixture to the butter mixture, mixing until nearly combined. Gently fold in the pecans by hand.

      Using a 1½-tablespoon spring-loaded scoop (about 30 grams each), place scoops of dough 3 inches apart on the prepared baking sheets. Bake for about 15 minutes, or until the edges are set but the centers still appear slightly soft. Allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.

      Fill a pastry bag fitted with a medium open star piping tip (Ateco #826) with the Spiced Cream Cheese Frosting. Pipe the frosting onto the flat side of half of the cooled cookies, then gently press the remaining cookies, flat side down, onto the buttercream. Store in an airtight container in the refrigerator for up to 5 days.

      We would love to hear your thoughts!

      **Chai Spice Blend**

      Makes about 1/3 cup.

      3 tablespoons (18 grams) ground cinnamon

      1½ tablespoons (9 grams) ground ginger

      1 tablespoon (6 grams) ground cloves

      1½ teaspoons (3 grams) ground cardamom

      1½ teaspoons (3 grams) finely ground black pepper

      In a small bowl, combine all the ingredients and stir well. Store in an airtight container for up to 2 months.

      We would love to hear your thoughts!

      **Spiced Cream Cheese Frosting**

      Makes about 3 cups.

      ½ cup (113 grams) unsalted butter, softened

      1 (8-ounce) package (226 grams) cream cheese, softened

      ½ teaspoon vanilla extract

      ¼ teaspoon kosher salt

      3½ cups (420 grams) confectioners’ sugar

      1 teaspoon Chai Spice Blend

      In a stand mixer bowl fitted with the paddle attachment, beat the butter at medium speed until creamy, about 2 to 3 minutes. Add the cream cheese and blend until smooth. Then mix in the vanilla and salt. With the mixer on low speed, gradually add the sugar, beating until smooth. Finally, add the Chai Spice Blend and beat at high speed until the frosting is fluffy, about 2 to 3 minutes. Use immediately.

      We would love to hear your thoughts!