Today’s experiment was using 6” rounds and trying to figure portions for my chai buttercream for a cake. I made 2 batches. Now I know to quadruple the recipe next time for a full cake. Tasty test run!
Today I utilized three different recipes I’ve tried in previous bakes and ended up with something very tasty! How tasty? The entire plate of cookie sandwiches was gone before any could be shared outside of the house! This has become a new favorite.
May I present to you, the oatmeal pecan sandwich cookie with chai buttercream.
• Chewy oatmeal cookies from a previous post (just use chopped pecans as your mix ins instead of apples or walnuts)
• Chai spice* (from the chai spice sugar cookies post) I make a batch of this to keep handy for experiments like this. The buttercream only needs up to 4 tsp so there will be more than enough left over if you make a batch of the chai spice.
• Chai buttercream (modified from Chocolate, Chocolate and more)
6 Tbsp butter at room temp
1 1/2 cups powdered sugar
3-4 tsp chai spice mix* (see recipe above)
2 tsp whole milk
Using a mixer, beat the butter until smooth and creamy, about 3-5 mins. Sift the powdered sugar into the butter in 3 half cup sections, scraping the sides of the bowl and beating well after each addition. Add the chai spice and beat again. Add milk a 1/4 tsp at a time and beat for a few mins until the frosting is smooth and keeps its form when manipulated. If it looks too runny, stop adding milk. Adding more powdered sugar will thicken it. Adding more milk will make it less stiff. Mix until desired consistency is reached.
Spread a thick layer onto a cooled oatmeal cookie. Place second cookie on top and press down to secure the cookie, but not hard enough to make the frosting run out of the cookies.