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Oatmeal Chai Sandwich Cookie

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.
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• 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.

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Experiments with Chewy Oatmeal Cookies

Today’s experiments provided a mixed bag of results. The cinnamon apple additions worked great but I need to find a maple glaze recipe that provides a less sugary and a stronger maple flavor.

Chewy oatmeal cookies (this recipe is essentially for a whoopie pie but makes a tasty cookie) –

1 cup unsalted butter softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups quick cook or old fashioned oats

Cream together the butter and the sugars for about 3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add oats and mix until incorporated. Then add other mix ins. For this batch I did a half bag of mini semi-sweet morsels and 1 cup of chopped walnuts. Then I split the batch in half. For one half, I diced 1/2 a gala apple and let the pieces sit in a coating of cinnamon while I prepped the dough. I added this to one of the portions of dough and mixed until evenly distributed. For both portions of dough, spoon into a greased whoopie pie sheet and bake at 350F for 13-15 mins until they start to brown. Let cool in the sheet for 5 mins before moving cookies to a cooling rack.
(Cookie recipe from My Baking Addiction)

Maple glaze –
1/4 cup milk or cream (I used milk)
4 Tbsp unsalted butter
1/2 cup maple syrup
1 1/2 cup powdered sugar (This amount makes it very sweet)
1 tsp vanilla extract

Place butter, milk, and syrup into a sauce pan and bring to a boil on low heat, stirring constantly. Cook for 2 minutes. Set aside to cool completely. Finish by whisking in powdered sugar and vanilla until creamy. Drizzle or pour over cookies and let cool.
(Glaze recipe from 2teaspoons