Description
These Chai Oatmeal Cream Pies feature soft, chewy cookies with warm spices like cinnamon and cardamom, making them the perfect treat for any occasion, especially festive celebrations!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground all spice
- 1/2 teaspoon salt
- 3 cups quick oats
- 3 cups powdered sugar
- 2 tablespoons eggnog (or milk)
- 1 1/2 teaspoons vanilla extract
- kosher salt, to taste
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Beat together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing fully.
- In a separate bowl, whisk flour, baking soda, spices, salt, and oats. Combine with wet ingredients until just mixed.
- Scoop dough onto prepared sheets, spacing them apart. Bake for 10-12 minutes until golden.
- For the filling, beat butter until soft, then gradually add powdered sugar. Mix in eggnog and vanilla until fluffy.
- Spread filling on half of the cooled cookies, and sandwich with the other halves.
Notes
These pies can be stored in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
Freezing is possible; store them in an airtight container for up to three months and let them thaw before serving.
Adjust baking time if using old-fashioned oats.
Nutrition
- Serving Size: 1 pie
- Calories: 300
- Sugar: 26g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg