Sourdough Oatmeal Cream Pies Recipe
Introduction
Sourdough Oatmeal Cream Pies offer a delightful twist on a classic treat, combining the hearty texture of oatmeal with the tangy depth of sourdough. These soft, chewy cookies filled with creamy vanilla frosting make the perfect snack or dessert for any occasion.
Ingredients
- 1 cup oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (brown butter)
- 1/2 cup sourdough discard (can use active sourdough starter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla buttercream frosting
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, cream together the browned butter, brown sugar, and granulated sugar until smooth and well combined.
- Step 3: Add the egg and vanilla extract to the butter mixture, stirring until fully incorporated.
- Step 4: In a separate bowl, whisk together the oatmeal, flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Step 6: Drop spoonfuls of dough evenly spaced on the prepared baking sheet.
- Step 7: Bake for 10-12 minutes or until the cookies turn golden brown around the edges.
- Step 8: Let the cookies cool completely on a wire rack before assembling.
- Step 9: To assemble, spread a generous amount of vanilla buttercream frosting on the flat side of one cookie and sandwich it with another.
- Step 10: Serve immediately or store for later enjoyment.
Tips & Variations
- For richer flavor, be sure to brown the butter slowly and carefully to avoid burning.
- You can substitute rolled oats with quick oats for a softer texture.
- Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
- If sourdough discard is not available, using an equal amount of active sourdough starter works well.
- For a fun twist, replace vanilla buttercream with cream cheese frosting or chocolate ganache.
Storage
Store the oatmeal cream pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When ready to enjoy, allow refrigerated or frozen pies to come to room temperature. If desired, warm briefly in the microwave for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of brown butter?
Yes, you can use regular unsalted butter, but browning it adds a nutty, rich flavor that enhances the cookies significantly.
What can I do if I don’t have sourdough discard?
If you don’t have sourdough discard, active sourdough starter can be used in the same quantity, or you can omit it and add a little extra baking soda for leavening, though the flavor may differ slightly.
PrintSourdough Oatmeal Cream Pies Recipe
These Sourdough Oatmeal Cream Pies are a delightful twist on the classic treat, incorporating the tangy depth of sourdough discard with hearty oatmeal and a rich brown butter flavor. Soft, chewy cookies sandwich a creamy vanilla buttercream frosting, making for an irresistible snack or dessert perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (brown butter)
- 1/2 cup sourdough discard (can use active sourdough starter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting
- 1 cup vanilla buttercream frosting
Instructions
- Preparation: Preheat the oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Cream the Butter and Sugars: In a bowl, combine the browned unsalted butter, brown sugar, and granulated sugar. Cream them together until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the large egg and vanilla extract to the creamed butter and sugars, stirring until fully incorporated for a cohesive dough.
- Combine Dry Ingredients: In a separate bowl, mix the oatmeal, all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasonings.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cookies.
- Shape the Cookies: Drop spoonfuls of dough onto a lined baking sheet, spacing them to prevent sticking during baking.
- Bake: Bake the dough in the preheated oven for 10-12 minutes or until the cookies are golden brown around the edges, indicating they are cooked through but still soft inside.
- Cool: Remove the cookies from the oven and let them cool completely on a wire rack, which is important to prevent the frosting from melting during assembly.
- Assemble the Cream Pies: Spread a generous amount of vanilla buttercream frosting on the flat side of one cookie, then sandwich it with another cookie, gently pressing together to form a pie.
- Serve: Enjoy your homemade oatmeal cream pies immediately or store them in an airtight container for later enjoyment.
Notes
- Brown butter adds a nutty depth of flavor—take care not to burn it during browning.
- If sourdough discard is not available, active sourdough starter can be used as a substitute without affecting the outcome.
- Ensure cookies are fully cooled before frosting to prevent melting and sliding of the buttercream.
- These cookies keep well in an airtight container for up to 3 days at room temperature or can be refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
Keywords: Sourdough discard cookies, oatmeal cream pies, brown butter cookies, homemade cream pies, sourdough desserts, oatmeal sandwich cookies
