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Sourdough Oatmeal Cream Pies Recipe

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★★★★★

4.5 from 73 reviews

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.

Ingredients

Scale

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

  1. Preparation: Preheat the oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shape the Cookies: Drop spoonfuls of dough onto a lined baking sheet, spacing them to prevent sticking during baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://foodbylina.com/sourdough-oatmeal-cream-pies-recipe/