Biscuits and Cookies Oatmeal Recipes

Chai-Spiced Oatmeal Lace Cookies

Chai Spiced Oatmeal Lace Cookies

According to the National Day Calendar, March 18th marks National Lacy Oatmeal Cookie Day!

Although they’re both made from oats, lace cookies bear little resemblance to their cousin, the more traditional oatmeal cookie. Unlike bakery-style oatmeal cookies, which tend to be dense and chewy and packed with add-ins like raisins or walnuts, lace cookies are thin, crispy, and delicate. In fact, oatmeal lace cookies are not unlike the brittle, wafer-thin tuiles often found accompanying ice creams and other plated desserts.

A stack of lace oatmeal sandwich cookies filled with chocolate ganache

A single chai spiced oatmeal sandwich cookie in focus, with a tall stack of sandwich cookies behind

Hand holding a chai spiced oatmeal sandwich cookie
As a child, I always loved these simple lace cookies. They might not be as fancy as some other desserts, but they’re just the right amount crispy, crunchy, sweet, caramell-y…and oh so good.

Here, I’ve given the basic lace cookie a bit of a glow-up. I’ve added spicy bits of candied ginger, and filled my cookies with a chai-infused dark chocolate ganache. I’ve experimented with adding chai spice to my chocolate ganaches (and my banana bread!) in the past, and have always found it to be a warm, comforting addition that elevates a standard recipe to something next-level. And in these chai-spiced oatmeal lace cookies, the flavor does not disappoint.

When you want to wow your friends with an impressive-looking (and tasting!) treat which is actually quite simple to make, give these chai-spiced oatmeal lace cookies a try.

A tall stack of oatmeal sandwich cookies

A stack of chai spiced oatmeal sandwich cookies on a white background

Chai Spiced Oatmeal Lace Cookies on a white background

Lace Cookie Tips & Tricks

Double-check to make sure that you’re using rolled oats or old-fashioned oats for this recipe. It won’t work properly with “quick” oats or steel cut oats.

Do not skip the parchment in this recipe, or you’ll find yourself trying in vain to pry your lace cookies away from the tray. If you don’t have parchment on hand, you can bake these on a silicone baking mat instead.

Choose a high-quality chocolate for this recipe, rather than grocery store chocolate chips. I often make ganaches with Callebaut 54.5% dark. For this particular batch of sandwich cookies, I prepared my chocolate-chai ganache using Santa Barbara Organic 72% dark chocolate.

If you aren’t a fan of chai, you can make the ganache without first infusing the cream. Or you can substitute another tea of your liking, such as Earl Grey or vanilla. Similarly, you can omit the chopped ginger from the cookie batter if you don’t care for it, or replace it with candied orange or lemon peel instead.

Don’t like chocolate? Fill your sandwiches with peanut butter, buttercream frosting, Nutella, strawberry jam, or just about anything else you can think of! Minimalists might also enjoy these crispy lace cookies all on their own.

A stack of homemade oatmeal sandwich cookies with chocolate ganache

Chai Spiced Oatmeal Lace Cookies filled with homemade chocolate ganache

Hand holding a homemade oatmeal sandwich cookie
Other sandwich cookie recipes you might enjoy:

Sandwich-Style Neapolitan Butter Cookies
Chocolate Shortbread Biscuits with Guinness Ganache

And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chai Spiced Oatmeal Lace Cookies

Chai-Spiced Oatmeal Lace Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: becky
  • Total Time: 30 minutes
  • Yield: 14 3-inch / 8-centimeter sandwich cookies 1x

Description

A chai-infused dark chocolate ganache, sandwiched between a pair of delicate, ginger-spiced oatmeal lace cookies.


Ingredients

Scale

Oatmeal Lace Cookies:

113 grams unsalted butter (1/2 cup / 1 stick)
225 grams brown sugar* (1 cup + 1 tablespoon packed)
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
160 grams old-fashioned oats** (1 1/2 cups)
25 grams candied ginger, finely chopped (2 tablespoons)

Chai-Spiced Chocolate Ganache:

4 chai tea bags
160 milliliters whipping cream, plus more as needed (2/3 cup)
160 grams dark chocolate (1 cup)
15 grams unsalted butter, softened (1 tablespoon)


Instructions

Oatmeal Lace Cookies:

Preheat oven to 360° F / 180° C.  Line a tray with parchment, and set aside until ready to use.

In a medium saucepan, melt the butter over medium-low heat. Add the brown sugar and stir until the sugar has fully dissolved into the butter.

Remove pan from heat. Stir in flour, cinnamon, and salt, followed by vanilla extract. Set aside and allow mixture to cool for a few minutes at room temperature.

Gently stir the egg into the sugar mixture. Add the old-fashioned oats and the chopped ginger, and use a spatula to stir until well-combined.

Drop batter by the spoonful onto prepared tray, allowing 2-3 inches / 5-7 centimeteres of space in between each one (these cookies will spread!)

Using damp fingers or the back of a metal spoon dipped in water, smooth the drops of batter into thin discs. Each unbaked cookie should be about 2.5 inches / 6 centimeters or so in diameter.

Bake in preheated oven for 10-12 minutes, or until nicely golden brown. Remove from oven and allow cookies to cool completely on the tray. While cookies are cooling, prepare the ganache.

Chai-Spiced Chocolate Ganache:

In a small saucepan, warm the cream over low heat. Remove from heat, add the tea bags, and set aside to infuse, at least 15 minutes.

Using a fine mesh strainer, strain the infused cream to remove the tea bags and any loose bits of tea. Reweigh/remeasure the cream, and if necessary, add more cream to make up 160 milliliters.

Return cream to the saucepan and gently rewarm over low heat.

Meanwhile, melt chocolate over a bain marie or double boiler.

Whisk warm chai-infused cream into the melted chocolate, followed by the softened butter.

Set ganache aside and allow to cool at room temperature while you prepare to assemble your sandwich cookies.

Assembly:

Gently peel cooled lace cookies from the baking parchment.

On a clean sheet of parchment, pair each cookie with another of similar size (not unlike finding mates for your macarons!) Flip one of each pair so that the bottom side of the cookie is facing up.

When ready to use, use a metal whisk to whisk your ganache to piping consistency. (It might take a bit of whisking to reach the desired thickness, but don’t worry–it will firm up eventually!) You want a ganache that is still fairly fluid, so that it flows easily from a piping bag, and will spread evenly when sandwiched between two cookies.

Transfer to a disposable piping bag. Pipe a generous dollop of chocolate ganache into the middle of each cookie. Top with the second cookie and press down gently, allowing ganache to spread to the edges.

Store sandwich cookies in an airtight container at room temperature for up to three days. These cookies also freeze well.

 

Notes

*I used a mix of light and dark brown sugars. You can use either variety, or a combination of the two.

**Make sure you are using old-fashioned oats or rolled oats for this recipe, rather than “quick” or instant oats.

  • Prep Time: 15-20 minutes
  • Cook Time: 10-12 minutes
  • Category: Biscuits and Cookies
  • Method: Oven + Stovetop
  • Cuisine: Dessert

Other posts you might enjoy...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

×