In the heart of my kitchen, there was a moment that caught me off guard: the enticing aroma of Sourdough Oatmeal Cream Pies wafting through the air. As I pulled a tray of golden-brown cookies out of the oven, the nostalgic scent transported me back to childhood afternoons filled with laughter and sweet treats. This recipe effortlessly combines the hearty chewiness of oats with the unique tang of sourdough discard, making it a brilliant way to use up leftover starter while creating a delightful indulgence. Quick to whip up and customizable with various fillings, these charming cream pies are not just a dessert; they’re a chance to create new memories. Ready to savor a taste of nostalgia? Let’s dive into baking a batch of these scrumptious Sourdough Oatmeal Cream Pies!
Why are Sourdough Oatmeal Cream Pies special?
Nostalgic flavors come alive with every bite, bringing back cherished memories of family gatherings. Easy to make, these pies are a delightful baking project for both beginners and seasoned chefs looking to use sourdough discard creatively. Customizable fillings offer endless possibilities, from classic vanilla buttercream to rich chocolate variations. Crowd-pleaser status is guaranteed, making them perfect for sharing at gatherings or enjoying solo. Pair them with a warm cup of tea or a glass of milk for the ultimate nostalgic experience! If you love easy baking as much as these cream pies, consider trying my Vegan Maple Cream or Cream Cheese Salsa for more delightful treats!
Sourdough Oatmeal Cream Pies Ingredients
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For the Cookies
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Oatmeal – Adds chewiness and texture to the cookies. No substitutions needed.
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All-Purpose Flour – Provides structure; can use whole wheat flour for added fiber.
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Brown Sugar (packed) – Contributes sweetness and moisture; regular granulated sugar can be substituted but will yield a less rich flavor.
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Granulated Sugar – Enhances sweetness; may replace with coconut sugar for a lower glycemic index.
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Unsalted Butter (brown butter) – Adds a nutty flavor; can use regular unsalted butter or coconut oil for a dairy-free version, but flavor will differ.
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Sourdough Discard – Utilizes leftover starter to prevent waste and adds depth of flavor; active sourdough starter is a viable substitute with adjustments to liquids.
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Egg (large) – Binds ingredients together; a flax egg can be used for a vegan version.
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Vanilla Extract – Infuses a sweet aroma; almond extract can be an alternative for enhanced flavor.
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Baking Soda – Provides leavening; ensure it’s fresh for optimal results.
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Salt – Balances sweetness; always use a small amount for best flavor.
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For the Frosting
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Vanilla Buttercream Frosting (1 cup) – Sweet filling that complements the cookies; chocolate buttercream offers a tasty variation.
Step‑by‑Step Instructions for Sourdough Oatmeal Cream Pies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is crucial for achieving perfectly baked Sourdough Oatmeal Cream Pies with a golden-brown exterior. While the oven warms up, gather your baking sheets and line them with parchment paper to prevent the cookies from sticking.
Step 2: Prepare the Dough
In a large mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, about 3-4 minutes. Then, crack in the egg and add the vanilla extract, mixing until fully combined. The batter will become light and slightly airy, signaling it’s ready for the next step.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the oatmeal, all-purpose flour, baking soda, and salt. This mixture should be uniform and free of lumps to ensure even baking. After thoroughly mixing the dry ingredients, you’ll create the perfect base for your Sourdough Oatmeal Cream Pies, adding both texture and flavor to the cookies.
Step 4: Mix the Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix, as this can lead to dense cookies. The dough will be thick and slightly sticky, creating the ideal consistency for your Sourdough Oatmeal Cream Pies.
Step 5: Bake the Cookies
Drop spoonfuls of dough onto the lined baking sheet, spacing them about 2 inches apart. Bake the cookies in your preheated oven for 10-12 minutes, or until they are golden brown around the edges. They should look set in the center but still soft; this ensures a chewy texture once cooled.
Step 6: Cool and Assemble
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow the Sourdough Oatmeal Cream Pies to cool completely. This cooling step is essential; it allows the cookies to firm up and makes assembly smoother when adding the vanilla buttercream frosting.
Step 7: Frost the Cookies
Once your cookies are fully cool, take one cookie and spread a generous layer of vanilla buttercream frosting on the flat side. Gently press another cookie on top to create a sandwich. Repeat this process until all cookies are paired. The result will be delightful Sourdough Oatmeal Cream Pies ready to enjoy!
Sourdough Oatmeal Cream Pies Variations
Feel free to let your creativity shine by customizing these delightful Sourdough Oatmeal Cream Pies for an even more personalized experience!
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Chocolate Filling: Swap vanilla buttercream for luscious chocolate buttercream for a richer taste. You can also try adding a layer of chocolate ganache for an extra indulgent twist!
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Fruit Infusion: Incorporate dried fruits like cranberries or raisins into the dough, adding chewy bursts of flavor. Fresh fruit fillings, such as raspberry or lemon curd, can also provide a refreshing contrast.
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Nutty Delight: Add chopped nuts like walnuts or pecans to the cookie dough for crunch. The nutty flavor beautifully complements the chewiness of oats and will have you reaching for seconds!
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Spicy Kick: Add a dash of cinnamon or nutmeg to the dough for warming spices that enhance the cookie’s flavor profile. These subtle hints will make you feel cozy with each bite!
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Vegan Option: Replace the egg with a flax egg, and use coconut oil in place of butter for a delicious, dairy-free version. You can easily make a vegan buttercream frosting to match!
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Gluten-Free Adaptation: Substitute all-purpose flour with a certified gluten-free flour blend and ensure all ingredients meet gluten-free standards. Enjoy the same delightful texture without the gluten!
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Caramel Drizzle: Top your assembled cream pies with a rich caramel sauce for an extra layer of sweetness. This decadent addition will elevate your cookies into a gourmet treat that’s sure to impress.
For another tasty adventure, why not try whipping up some Vegan Maple Cream or delicious Oatmeal Protein Cookies for some wholesome bites that your family will love?
Make Ahead Options
These Sourdough Oatmeal Cream Pies are a fantastic choice for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all the wet and dry ingredients and then refrigerating it. Just wrap it tightly in plastic wrap to prevent it from drying out. The baked cookies can also be made ahead and stored in an airtight container for up to 3 days at room temperature. When you’re ready to serve, simply frost them with the vanilla buttercream filling, or assemble just before serving for the freshest taste. This way, you’ll enjoy delightful, nostalgic treats with minimal effort!
What to Serve with Sourdough Oatmeal Cream Pies
Indulging in Sourdough Oatmeal Cream Pies is like wrapping yourself in a cozy blanket, and pairing these treats with the right accompaniments elevates the experience.
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Cold Glass of Milk:
A classic pairing that marries the creaminess of milk with the chewy texture of the cookies, creating pure bliss. -
Warm Cup of Tea:
The gentle warmth and aromatic flavors of tea enhance the nostalgic essence of these cream pies, making each bite even sweeter. -
Fresh Fruit Salad:
Light and refreshing, a colorful medley of fruits brightens the plate, balancing the richness of the cream and the oats. -
Chocolate Drizzle:
Drizzling warm chocolate sauce over your cream pie adds a decadent touch, intensifying the dessert’s richness while appealing to chocolate lovers. -
Vanilla Ice Cream:
Serving a scoop of ice cream on the side creates a delightful contrast in temperature and texture, as the cold creamy ice cream melts into the warm cookie. -
Coffee or Espresso:
A robust cup of coffee pairs beautifully, complementing the warm spices of the cookies while providing a lovely pick-me-up. -
Hazelnut Spread:
Spread a bit of hazelnut chocolate or peanut butter between the cream pies for an indulgent treat that tickles the taste buds and adds an extra layer of flavor.
Storage Tips for Sourdough Oatmeal Cream Pies
- Room Temperature: Store the cream pies in an airtight container at room temperature for up to 3 days to maintain their delightful texture and flavor.
- Fridge: If you’d like to keep them fresh for a week, place the Sourdough Oatmeal Cream Pies in the refrigerator. Just ensure they are well-wrapped to prevent drying out.
- Freezer: For longer preservation, freeze the assembled cookies without frosting for up to 3 months. When ready to enjoy, allow them to come to room temperature and frost as desired.
- Reheating: To enjoy a warm treat, briefly microwave the cookies for about 10 seconds, just until they’re soft and comforting!
Helpful Tricks for Sourdough Oatmeal Cream Pies
- Brown the Butter Right: Properly browned butter adds a rich, nutty flavor. Keep a close eye to prevent burning—watch for a golden color and nutty aroma.
- Don’t Over-Mix: Flour should just peek through the wet ingredients to avoid dense cookies. Fold gently until combined for perfect Sourdough Oatmeal Cream Pies!
- Cool Completely: Ensure cookies cool fully before frosting; this prevents the filling from melting and maintains the delightful texture.
- Adjust for Sweetness: Taste your frosting and adjust sugar levels as desired. A less sweet filling can balance the cookies’ flavors beautifully.
- Creative Variations: Experiment with fillings like chocolate, peanut butter, or even cream cheese for unique flavors that keep your Sourdough Oatmeal Cream Pies exciting!
Sourdough Oatmeal Cream Pies Recipe FAQs
What type of oatmeal should I use for Sourdough Oatmeal Cream Pies?
I recommend using rolled oats for these cookies. They provide the right texture and chewiness without being overly mushy. Instant oats could work in a pinch but don’t give the same hearty bite that rolled oats do.
How should I store Sourdough Oatmeal Cream Pies after baking?
To maintain their freshness, store the cream pies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place the cookies in the refrigerator, where they can last for about a week. Just ensure they’re well-wrapped to prevent drying out.
Can I freeze Sourdough Oatmeal Cream Pies?
Absolutely! For extended storage, freeze the assembled cookies without frosting for up to 3 months. To freeze, simply place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. When ready to enjoy, let them thaw at room temperature and frost as desired.
What should I do if my cookies turn out too dense?
If your cookies become too dense, it often results from over-mixing the dough once the dry ingredients are added. Be gentle when combining; stop mixing as soon as you see that the flour is incorporated. Additionally, ensure your baking soda is fresh, as expired leavening agents won’t provide the necessary rise for a light texture.
Can Sourdough Oatmeal Cream Pies be made vegan?
Yes! To create a delicious vegan version, simply replace the large egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, set aside for a few minutes to thicken) and use coconut oil or a vegan butter alternative instead of unsalted butter. You’ll still get a delightful and chewy cookie filled with creamy goodness!
Sourdough Oatmeal Cream Pies: A Cozy Twist on Nostalgic Treats
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until smooth and fluffy, about 3-4 minutes.
- Crack in the egg and add the vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the oatmeal, all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Drop spoonfuls of dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Spread a generous layer of vanilla buttercream frosting on one cookie and sandwich with another cookie. Repeat until all cookies are paired.
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