Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting Served with Iced Chai

Ingredients

For the Cookies:

• 2 cup unsalted butter, softened to room temperature
• 2 cup light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs, room temperature
• 2 Tablespoon pure vanilla extract
• 2 Tablespoon molasses
• 3 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoons ground cardamon
• 1 teaspoon salt
• 6 cups old-fashioned whole rolled oats*
• 2 cup dried cranberry
• 1 cup white chocolate chips

For Sour Cream Frosting:

• 2 cup room temperature unsalted butter
• 5 cups confectioners sugar
• 2 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup room temperature full fat sour cream

For the Iced Chai:

• 6 tablespoons loose leaf black tea
• 2 tablespoon ginger
• 10 whole green cardamom pods
• 6 whole cloves
• 2 clove star anise
• 2 teaspoon whole black peppercorns
• 2 cup of heavy cream
• 2 tablespoon dark brown sugar
• 6 cups of water
• 6 cups of ice

Instructions

1. 1
   For the Cookies: Using a stand mixer with paddle attachment, cream the softened butter and both sugars together on medium speed way longer than you think you need to - approx. 10 minutes. Add the eggs and mix on high until combined, about 1 minute. Be sure to scrape down the sides and bottom of the bowl as needed.
2. 2
   Add the vanilla and molasses and mix on high until combined. Set aside.
3. 3
   In a separate bowl, whisk the flour, baking soda, cardamom, and salt together. Add to the wet ingredients and mix on low until combined.
4. 4
   Slowly incorporate the oats, dried cranberries, and white chocolate chips on low speed.
5. 5
   Chill the dough in the freezer for 10 minutes while the oven is preheating.
6. 6
   Preheat oven to 350°F.
7. 7
   Line two large baking sheets with parchment paper and set aside.
8. 8
   Using about 2 tablespoons per cookie, roll into balls of dough and place on the baking sheet, well-spaced.
9. 9
   Bake for 10 minutes until lightly browned on the sides.
10. 10
    Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. 11
    For the Sour Cream Frosting: Using a stand mixer, cream the butter on high for 5 minutes.
12. 12
    Reduce the mixer to low and begin adding the confectioners’ sugar. Mix until incorporated.
13. 13
    Add in the vanilla, salt and sour cream and mix on high until incorporated.
14. 14
    Transfer to a piping bag and place in the refrigerator to set.
15. 15
    For the Ice Chai: In a saucepan, toast the cardamom, black pepper and star anise. Set aside.
16. 16
    Using the same saucepan, add water and bring to a boil.
17. 17
    While water is coming to a boil, chunk approximately 1 tablespoon of ginger and add to the mortar and pestle, along with the cardamom, black pepper and star anise.
18. 18
    Crush all the ingredients together into smallish pieces and add to the pot.
19. 19
    Let that boil for a minute, then reduce the heat to low, adding the tea leaves.
20. 20
    Cover and let simmer for 5 minutes, then turn off the heat and let sit for another 5.
21. 21
    Bring the pot back to a low heat and add the brown sugar and heavy cream, whisking to combine.
22. 22
    Strain the mixture and pour over ice to serve.
23. 23
    To Plate: Take a cookie and pipe a floret of sour cream frosting onto the flat side.
24. 24
    Find a cookie of approximate size and cap.
25. 25
    Two cookies and a glass of chai make for the perfect hug.