Indulge in Sourdough Oatmeal Cream Pies That Delight!

Sourdough Oatmeal Cream Pies are a unique and delectable twist on the classic oatmeal cream pie. By incorporating tangy sourdough discard into the cookie dough, you’ll enjoy a delightful depth of flavor that perfectly complements the sweet, creamy filling. These portable treats are a wonderful addition to any baking repertoire, offering a satisfying crunch and a burst of irresistible goodness in every bite.

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Ingredients for Sourdough Oatmeal Cream Pies

To create these indulgent Sourdough Oatmeal Cream Pies, you’ll need a few key ingredients:

Oatmeal Cookies:

• 114 grams (1/2 cup) butter
• 110 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) granulated sugar
• 120 grams (1/2 cup) sourdough discard
• 1 egg (50 grams)
• 5 grams (1 teaspoon) vanilla extract
• 10 grams (1/2 Tablespoon) molasses
• 1 gram (1/2 teaspoon) cinnamon
• 135 grams (1 1/2 cup) rolled oats
• 210 grams (1 1/2 cup) all-purpose flour
• 3 grams (1/2 teaspoon) salt
• 5 grams (1 teaspoon) baking soda

Brown Butter Frosting:

• 114 grams (1/2 cup) butter
• 240 grams (2 cups) powdered sugar
• 30 grams (2 Tablespoons) milk
• 2 grams (1/2 teaspoon) vanilla extract
• 1 gram (1/2 teaspoon) cinnamon
• 1 gram (1/4 teaspoon) salt

The incorporation of sourdough discard in the cookie dough adds a unique tang and moisture that perfectly complements the oats and other ingredients. The brown butter frosting provides a rich, nutty flavor that takes these Sourdough Oatmeal Cream Pies to the next level.

Making the Sourdough Oatmeal Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper. This will ensure even baking and easy release of the cookies.

To make the oatmeal cookies, start by creaming the butter, brown sugar, and granulated sugar until smooth and well-combined. Next, mix in the sourdough discard, egg, vanilla, and molasses until everything is fully incorporated. Now, stir in the cinnamon, rolled oats, flour, salt, and baking soda. The dough will have a delightful chunkiness from the oats and a hint of tang from the sourdough.

Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving enough space between each cookie for them to spread slightly. Bake the cookies for 10-12 minutes, or until the edges are golden brown. Once baked, allow the cookies to cool completely on the baking sheets before assembling the cream pies.

Whipping Up the Brown Butter Frosting

While the cookies are cooling, it’s time to make the irresistible brown butter frosting. Start by melting the butter in a saucepan over medium heat, stirring frequently, until it turns a beautiful golden-brown color and develops a nutty aroma. This process of browning the butter adds a delightful depth of flavor to the frosting.

Once the butter is browned, remove it from the heat and let it cool slightly. In a medium bowl, beat the browned butter together with the powdered sugar, milk, vanilla, cinnamon, and salt until the frosting is smooth, creamy, and perfectly spreadable.

Assembling the Sourdough Oatmeal Cream Pies

Now that you have your perfectly baked cookies and your luscious brown butter frosting, it’s time to bring everything together. Spread or pipe the frosting onto the flat side of one cookie, then top it with another cookie to create a delightful sandwich. Repeat this process with the remaining cookies and frosting, creating a batch of irresistible Sourdough Oatmeal Cream Pies.

Storing and Serving Sourdough Oatmeal Cream Pies

To keep your Sourdough Oatmeal Cream Pies fresh and flavorful, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to 5 days.

These delightful treats are perfect for sharing with family and friends, either as a snack or a sweet indulgence. Pair them with a cold glass of milk or a hot cup of coffee for a truly satisfying experience. The combination of the chewy oatmeal cookies and the creamy, brown butter frosting is sure to delight your taste buds and leave you craving more.

FAQs about Sourdough Oatmeal Cream Pies

What ingredients are required to make Sourdough Oatmeal Cream Pies?

The key ingredients for Sourdough Oatmeal Cream Pies include butter, brown sugar, granulated sugar, sourdough discard, egg, vanilla extract, molasses, cinnamon, rolled oats, all-purpose flour, salt, and baking soda for the cookies, as well as butter, powdered sugar, milk, vanilla, cinnamon, and salt for the brown butter frosting.

How do you incorporate sourdough into the oatmeal cream pie batter?

The sourdough discard is added directly to the cookie dough, along with the other wet ingredients like egg, vanilla, and molasses. The sourdough discard provides a unique tang and moisture that complements the oats and other flavors in the cookies.

What is the best way to assemble and fill Sourdough Oatmeal Cream Pies?

To assemble the cream pies, you’ll spread or pipe the delicious brown butter frosting onto the flat side of one cookie, then top it with another cookie to create a sandwich. Repeat this process with the remaining cookies and frosting to create a batch of Sourdough Oatmeal Cream Pies.

How should Sourdough Oatmeal Cream Pies be stored to keep them fresh?

For optimal freshness, store the Sourdough Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to 5 days.

More Related Recipes You Might Enjoy

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• Homemade Vanilla Cinnamon Milk Tea
• Crispy Gnocchi with Spinach and Feta

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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