Delicious soft and chewy, perfectly spiced brown butter oatmeal cookies sandwiched with creamy vanilla bean cinnamon filling. Perfect to fill up the ol’ cookie jar or pack into school lunches
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If you’re thinking to yourself that these Brown Butter Chai Oatmeal Sandwich Cookies look remarkably similar to the Little Debbie Oatmeal Cream Pie Cookies from our childhoods, you are right on the money, my friend. Except, they’re 1000x more delicious!
My kids are absolutely obsessed with these cookies, and frankly I’m lucky if there is even 1 left in the jar for me. The hardest part about making these Brown Butter Chai Oatmeal Sandwich Cookies is waiting a few hours after you sandwich them together to let the filling really soften the buttery spiced oatmeal cookies.
There is magic in a sandwich cookie, mostly because you essentially get 2 cookies for the price of 1, and they are pure nostalgia in the making. Bookmark, pin, SAVE this recipe because it is one that you’ll come back to again and again, and is perfect all year long.
Want more delicious cookie recipes? Check out:
The Best Brown Butter Chocolate Chip Cookies with Toffee
Ingredients you’ll need for these Sandwich Cookies
quick cooking oats – I like the fine texture of the quick cooking oats here. They still lend a really nice chewiness to the dough.
salted butter – It’s no secret that oats NEED salt, and plenty of it. The saltiness of the butter is the perfect balance to the richness of the brown butter and the sweet filling.
unbleached all purpose flour – I always use King Arthur Flour brand flour. It is readily available in most grocery stores, and always gives me consistent professional quality results.
ground spices – this recipe calls for SEVERAL spices that can be found in most chai mixes. The complexity of the blend takes these cookies to the next level, so use them all if you can. Also, be sure that they are fresh!
pasture raised eggs – always, always always use pasture raised or organic eggs in your baking. Pasture raised eggs are more nutrient dense and add so much richness to your bakes. You can even see it in the color of the yolks, the deeper the orange the color, the better the quality of the eggs. The splurge is worth it, or keep your own chickens like me!
brown sugar – brown sugar is basically granulated sugar with added molasses. I LOVE the molasses flavor in this recipe for its warmth and serious caramel notes. Dark or light brown sugar could work here.
Foolproof way to Brown Butter
Browning butter may seem intimidating but it’s very simple, and worth every extra minute of effort in the final product. You’re basically cooking the butter of medium heat for about 6-8 minutes.
First, it will bubble up with big bubbles. Then, it will start to look foamy on top, and you’ll see the browned milk solids poking through the middle. That’s when you know you’re done! Hot tip: don’t walk away from the stove, and don’t try to multitask. You don’t want to get distracted and burn your precious butter. Stay close by, and whisk the butter very regularly for about 6 minutes.
Then pour the browned butter out of the pan, into a heatproof bowl, to stop the cooking. Brown butter instantly makes EVERYTHING taste richer, with real depth of flavor but don’t take my word for it, try it for yourself!
Allow the brown butter to thoroughly cool before mixing up your cookie dough. A lot of times, I like to brown the butter the night before I bake the cookies to let it cool completely.
Step-by Step How to make the best Oatmeal Sandwich Cookies
- Preheat your oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Once the butter has melted, whisk constantly for about 4 minutes. The butter will begin to bubble, then become foamy, and have a nutty aroma.
- Brown flecks will appear in the center of the melted butter, cook for 30 more seconds, then remove the pan from the heat. Carefully pour the browned butter into a heat proof bowl, then set aside to cool completely.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, brown sugar and granulated sugar. Whisk until smooth. Add the room temperature eggs, mix, then add the pure vanilla extract. Beat on medium speed until thoroughly combined.
- In a separate mixing bowl, whisk together the flour, quick oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice.
- Pour the dry ingredients into the mixer, and beat on low speed until just combined, and there are no dry streaks of flour. Allow the dough to rest at room temperature for 10 minutes.
- Line a baking sheet with parchment paper, set aside. Scoop heaping tablespoons of dough, then use your hands to roll the dough into balls. Place on a parchment lined baking sheet. Bake the cookies for 10-12 minutes until they are golden brown. Let cool completely.
- While the cookies are cooling, make the spiced cream cheese frosting. In a stand mixer fitted with the paddle attachment, combine the room temperature salted butter and cream cheese. Beat on medium speed for 2 to 3 minutes, or until mixture is light and fluffy.
- Reduce the mixer speed to low, then gradually add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Beat for 30 seconds, then add the heavy cream. Increase speed to high, and beat for 1-2 minutes, or until frosting is light and fluffy.
- Transfer the frosting to a piping bag or plastic zip bag.
- Place the cookies on a cooling rack or baking sheet bottom side up, and pipe a tablespoon of frosting in the center of 12 of the cookies. Top the cookie sandwiches with the remaining cookie halves.
Pro Sandwich Cookie Baking Tips
- Allow the baked cookies to cool COMPLETELY before piping the icing on top. If you rush this step, the filling will melt right away, and will make a sticky mess. Honestly, it will still be delicious, but not the same.
- Make the brown butter ahead to allow it to cool completely. I’ve browned my butter up to 1 day in advance, and it makes the cookie dough rest time much shorter.
- Invest in 1 or 2 basic piping tips. My favorite brand is Wilton, and they have so many sizes to choose from. To start out, go with a star tip and a smooth tip. They’re really versatile, you can make so many fun custom designs, and they really elevate your baked goods.
- Use a cookie scoop/ice cream scoop when portioning out the dough. This ensures that all of the cookies will be roughly the same size and will bake evenly.
- Last but not least, the trick to getting perfectly round cookies is to use a large jam jar lid or round biscuit cutter to round-out and scooch the cookies into a nice circular shape right when they come out of the oven.
Baking Tools I use ALL. THE. TIME.
There are just a few tools that I can’t live without in the kitchen, and I’ve linked them all for you here!
If you loved these delicious Brown Butter Chai Oatmeal Sandwich Cookies, I would truly appreciate it so much if you would give a star review and comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @lions.bread. It always makes my day seeing your creations!
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Brown Butter Chai Oatmeal Sandwich Cookies
Delicious soft and chewy, perfectly spiced brown butter oatmeal cookies sandwiched with creamy vanilla bean cinnamon filling. Perfect to fill up the ol’ cookie jar or pack into school lunches
Ingredients
The cookies:
- 1 cup 16 tablespoons Kerrygold Salted Butter
- 1 cup dark brown sugar packed
- ¼ cup granulated sugar
- 2 large pasture raised eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups unbleached all purpose flour
- 2 cups quick cooking oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Chai Cream Cheese Frosting:
- 6 tablespoons Kerrygold Salted butter at room temperature
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 pinch ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Once the butter has melted, whisk constantly for about 4 minutes. The butter will begin to bubble, then become foamy, and have a nutty aroma. Brown flecks will appear in the center of the melted butter, cook for 30 more seconds, then remove the pan from the heat. Carefully pour the browned butter into a heat proof bowl, then set aside to cool completely.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, brown sugar and granulated sugar. Whisk until smooth. Add the room temperature eggs, mix, then add the pure vanilla extract. Beat on medium speed until thoroughly combined.
- In a separate mixing bowl, whisk together the flour, quick oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Pour the dry ingredients into the mixer, and beat on low speed until just combined, and there are no dry streaks of flour. Allow the dough to rest at room temperature for 10 minutes.
- Line a baking sheet with parchment paper, set aside. Scoop heaping tablespoons of dough, then use your hands to roll the dough into balls. Place on a parchment lined baking sheet. Bake the cookies for 10-12 minutes until they are golden brown. Let cool completely.
- While the cookies are cooling, make the spiced cream cheese frosting. In a stand mixer fitted with the paddle attachment, combine the room temperature salted butter and cream cheese. Beat on medium speed for 2 to 3 minutes, or until mixture is light and fluffy. Reduce the mixer speed to low, then gradually add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Beat for 30 seconds, then add the heavy cream. Increase speed to high, and beat for 1-2 minutes, or until frosting is light and fluffy. Transfer the frosting to a piping bag or plastic zip bag.
- Place the cookies on a cooling rack or baking sheet bottom side up, and pipe a tablespoon of frosting in the center of 12 of the cookies. Top the cookie sandwiches with the remaining cookie halves.
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