It’s September which means we can make spiced everything right?! We thought we’d ease our way into “spiced” season by starting off with something that’s chai spiced and then work our way into pumpkin spiced things when the leaves really start to fall off the trees!
We’ve made Sally’s Oatmeal Crème Pies before and absolutely loved them. However, Starbuck’s chai lattes are also one of our favourites which got us thinking about whether we could come up with a magical way to combine both delicious flavours.
We think we did it. These cookies pack a chai flavour punch not just a hint. We made sure that the flavour of chai really came through by incorporating chai flavours into both the cookie and the buttercream so that you just can’t miss it!
The oatmeal cookie is buttery, crispy around the edges, chewy in the center and everything that you could want an oatmeal cookie to be. They are not overly thick which means that you can pile on extra frosting without worrying about whether you’ll be able to fit the whole thing in your mouth! We’re always thinking of you!
These are the perfect cookies to enjoy as you watch the leaves start to fall off the trees, the days start to get crisper, and autumn starts to loom closer and closer. They would be lovely with a cup of tea or coffee, or maybe even as a breakfast treat! Your secrets are safe with us ?
Chai Spiced Oatmeal Creme Pies
1 1/4 cups (290 g) salted butter, softened to room temperature
1 cup (200 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon fancy molasses
1 1/2 cups (187 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon cinnamon
1/4 teaspoon each of ground cloves, ginger, nutmeg, and cardamom
3 cups (240 g) quick-cooking oats
3/4 cup (175g) salted butter, softened to room temperature
3 cups (360 g) powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon each of ground cinnamon, ginger, cardamom, and allspice
pinch of sea salt
- Start by preheating your oven to 375 degrees F. Line a large baking sheet with parchment paper then set aside.
- Using a mixer or a large spoon and some elbow grease, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, spices, and oats.
- With the mixer running on low (or a gentle hand), slowly add the dry ingredients to the wet ingredients until just combined. Place the dough in the fridge to rest for about an hour (you can skip this step, but we found that our cookies baked better when the dough was slightly chilled).
- Drop the dough with a large cookie scoop, or make sure each ball of dough is roughly the same size. The cookies will definitely spread in the oven, so place the dough about 3 inches apart from each other.
- Bake for 10 minutes or until the cookies are lightly browned around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling: Beat the butter and powdered sugar together on medium speed for 1-2 minutes. Pour in the heavy cream, vanilla extract, and spices and beat on high for 2-3 minutes until fluffy. Add a pinch or two of salt as needed. Spread about 1 1/2 tablespoons of cream filling on the bottom side of half of the cookies and top with the remaining cookies, right side up. Enjoy!
Inspired by this recipe.