Brown Butter Oatmeal Sandwich Cookies Recipe
These Brown Butter Oatmeal Sandwich Cookies are a delightful blend of warm spices and rich brown butter, sandwiched with a creamy chai-flavored cream cheese frosting. The cookies have a nutty, chewy texture with a fragrant spiced sweetness, perfect for cozy gatherings or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 sandwich cookies (48 individual cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 1 cup salted butter
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups Bob’s Red Mill Organic All-Purpose Unbleached White Flour
- 2 cups Bob’s Red Mill Organic Quick Cooking Rolled Oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
Chai Cream Cheese Frosting
- 1/2 cup unsalted butter, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Pinch of salt
- 1 tablespoon heavy cream
Instructions
- Make Brown Butter: Preheat the oven to 350°F. Melt 1 cup salted butter in a medium saucepan or skillet over medium heat. Whisk constantly for 3-4 minutes until the butter bubbles, becomes foamy, and turns a golden brown with a nutty aroma. When brown bits appear and the color is golden but not too dark, remove from heat and transfer to a large heat-safe mixing bowl to cool completely.
- Mix Wet Ingredients: Once the brown butter is cooled, whisk in the light brown sugar and granulated sugar until smooth. Add the eggs and vanilla extract, whisking again until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, quick cooking rolled oats, baking soda, salt, cinnamon, cardamom, nutmeg, ground ginger, cloves, and allspice. Add these dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Let the dough rest for 5-10 minutes.
- Shape and Bake Cookies: Using a 1.5 tablespoon cookie scoop, portion dough and roll into balls. Place them on a baking sheet lined with parchment paper or silicone baking mat. Bake for 10-12 minutes or until the edges are golden brown. Let cookies cool completely on a wire rack.
- Prepare Chai Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and cream cheese on medium speed for 2-3 minutes until light and fluffy. Lower speed and gradually add powdered sugar. Once combined, add vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and a pinch of salt. Beat for 30 seconds, then add heavy cream. Increase speed to high and beat for 1-2 minutes until frosting is light and fluffy. Transfer frosting to a piping bag or plastic zip-top bag with a corner snipped off.
- Assemble Cookies: Place cooled cookies bottom side up on a cooling rack or baking sheet. Pipe a dollop of frosting onto half of the cookies, leaving a little border. Top with remaining cookies to form sandwich cookies. Serve at room temperature for 3-4 days, or refrigerate for up to 1 week.
Notes
- Watch the brown butter carefully; it can go from golden to burnt quickly.
- Letting the dough rest allows the oats to hydrate for better texture.
- Use room temperature butter and cream cheese for smooth frosting.
- The spices in the frosting complement those in the cookie for a warm chai flavor.
- Store cookies in an airtight container to maintain freshness.
- For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
Keywords: brown butter, oatmeal cookies, sandwich cookies, chai frosting, spiced cookies, cream cheese frosting, holiday cookies
