As the scent of warm cookies fills the kitchen, memories of childhood come rushing back. I remember sitting at the table, sharing sweet treats with family after a long day. Sourdough Oatmeal Cream Pies have become a favorite in our home—perfect for cozy evenings or a quick afternoon snack. This recipe matters to me because it combines the hearty texture of oatmeal with the tangy flavor of sourdough and a creamy filling that brings everything together. You’ll enjoy baking these delightful pies, and their chewy texture and sweet frosting will make them special for any occasion.
why make this recipe
These Sourdough Oatmeal Cream Pies are not just delicious; they are also a creative way to use sourdough discard, which might otherwise go to waste. The combination of oatmeal and brown butter gives them a rich, nutty flavor that pairs perfectly with the sweet vanilla buttercream. They are easy to make and a wonderful treat to share with friends and family. Plus, the nostalgia of a classic cream pie brings a sense of comfort with every bite.
how to make Sourdough Oatmeal Cream Pies
Ingredients:
- 1 cup oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (brown butter)
- 1/2 cup sourdough discard
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla buttercream frosting
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the brown butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, mixing until combined.
- In another bowl, mix the oatmeal, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
- Drop spoonfuls of the dough on a lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool completely.
- Once cooled, spread vanilla buttercream frosting between two cookies to form a sandwich.
- Enjoy your homemade oatmeal cream pies!
how to serve Sourdough Oatmeal Cream Pies
Serve these cream pies fresh or store them for later. They are great with a glass of milk or a cup of tea. You can also personalize them with your favorite fillings, making them perfect for sharing at gatherings.
how to store Sourdough Oatmeal Cream Pies
To store your cream pies, keep them in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, you can refrigerate them for about a week. Just allow them to come to room temperature before serving.
tips to make Sourdough Oatmeal Cream Pies
- Brown the butter for a richer flavor; watch it closely to avoid burning.
- Adjust the sweetness by adding more or less sugar according to your taste.
- If you prefer a chewier cookie, increase the oatmeal slightly.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
variation
For a twist, try using chocolate buttercream instead of vanilla. You can also experiment with different types of nuts or dried fruits in the cookie dough.
FAQs
Can I use regular sourdough instead of sourdough discard?
Yes, you can use active sourdough starter; just adjust the other liquid ingredients as needed.
Can I freeze Sourdough Oatmeal Cream Pies?
Absolutely! You can freeze the cookies before filling them. Just place them in a freezer-safe container for up to three months.
What can I substitute for brown butter?
If you don’t have brown butter, regular unsalted butter works, but it won’t have the same depth of flavor. You can also try coconut oil for a dairy-free option.
Sourdough Oatmeal Cream Pies
Ingredients
Cookie 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) Browned for flavor
- 1/2 cup sourdough discard Can use active sourdough starter
- 1 unit egg Large
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting
- 1 cup vanilla buttercream frosting
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the brown butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, mixing until combined.
- In another bowl, mix the oatmeal, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
Baking
- Drop spoonfuls of the dough on a lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool completely.
Assembly
- Once cooled, spread vanilla buttercream frosting between two cookies to form a sandwich.
- Enjoy your homemade oatmeal cream pies!