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Indulge in Sourdough Oatmeal Cream Pies That Delight!

Sourdough Oatmeal Cream Pies 4 Servings Ultimate Delicious
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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.

Ingredients

Scale
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sourdough discard
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon molasses
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup rolled oats
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 2 cup powdered sugar
  • 2 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line your baking sheets with silicone mats or parchment paper.

2. Cream the butter, brown sugar, and granulated sugar until smooth and well-combined. Mix in the sourdough discard, egg, vanilla, and molasses until fully incorporated. Stir in the cinnamon, rolled oats, flour, salt, and baking soda.

3. Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely before assembling.

4. Melt the butter in a saucepan over medium heat until it turns golden-brown. Remove from heat and let it cool slightly. Beat the browned butter with powdered sugar, milk, vanilla, cinnamon, and salt until smooth.

5. Spread or pipe the frosting onto one cookie and top with another to create a sandwich. Repeat with remaining cookies and frosting.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Keywords: sourdough, oatmeal, cookies, dessert

Find it online: https://www.basterecipes.com/sourdough-oatmeal-cream-pies/