Ingredients Cookies:

1 cup/16 tablespoons Kerrygold

Salted Butter

1 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 1/2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon allspice

Chai Cream Cheese Frosting:

6 tablespoons Kerrygold

Salted Butter

8 ounces cream cheese, room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1 pinch ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1 tablespoon whole milk

Instructions

  1. Preheat the oven to 350 degrees F. Melt the Kerrygold Salted Butter in a medium saucepan over medium heat. Once the butter has melted, whisk constantly for about 4 minutes. The butter will begin to bubble, then become foamy, and have a nutty aroma. Brown flecks will appear in the center of the melted butter, cook for 30 more seconds, then remove the pan from the heat. Carefully pour the browned butter into a heat proof bowl, then set aside to cool completely.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the cooled brown butter, brown sugar and granulated sugar. Whisk until smooth. Add the room temperature eggs, mix, then add the pure vanilla extract. Beat on medium speed until thoroughly combined.
  3. In a separate mixing bowl, whisk together the flour, quick oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Pour the dry ingredients into the mixer, and beat on low speed until just combined, and there are no dry streaks of flour. Allow the dough to rest at room temperature for 10 minutes.
  4. Line a baking sheet with parchment paper, set aside. Scoop heaping tablespoons of dough, then use your hands to roll the dough into balls. Place on a parchment lined baking sheet. Bake the cookies for 10-12 minutes until they are golden brown. Let cool completely.
  5. While the cookies are cooling, make the spiced cream cheese frosting. In a stand mixer fitted with the paddle attachment, combine the room temperature salted butter and cream cheese. Beat on medium speed for 2 to 3 minutes, or until mixture is light and fluffy. Reduce the mixer speed to low, then gradually add the powdered sugar. Once the powdered sugar is incorporated, add the vanilla extract, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt. Beat for 30 seconds, then add the heavy cream. Increase speed to high, and beat for 1-2 minutes, or until frosting is light and fluffy. Transfer the frosting to a piping bag or plastic zip bag.
  6. Place the cookies on a cooling rack or baking sheet bottom side up, and pipe a tablespoon of frosting in the center of 12 of the cookies. Top the cookie sandwiches with the remaining cookie halves.