Description
Indulge in these soft and chewy sourdough oatmeal cookies with a creamy filling! A perfect blend of tangy sourdough discard, hearty oats, and a luscious cream cheese filling, these sandwich cookies are a must-try. Get the full recipe now!
Ingredients
Scale
- 1 cup sourdough discard
- 1 ½ cups old-fashioned oats
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, cream together 🧈 butter, 🍯 brown sugar, and 🍬 granulated sugar until light and fluffy.
- Mix in 🥚 egg, 🌾 sourdough discard, and 🥄 vanilla extract until well combined.
- In a separate bowl, whisk 🌾 flour, 🥄 baking soda, 🥄 baking powder, 🧂 salt, and 🥄 cinnamon.
- Gradually add the dry ingredients to the wet mixture, then fold in 🍚 oats. Chill dough for 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart. Bake for 10-12 minutes.
- Cool cookies completely before preparing the filling.
- For the filling, beat 🧈 butter and 🍶 cream cheese until smooth, then gradually mix in 🍚 powdered sugar and 🥄 vanilla extract.
- Pipe or spread filling onto one cookie and sandwich with another.
- Enjoy your homemade sourdough oatmeal cream pies!
- Prep Time: 15 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg