There’s a certain magic when early autumn arrives and warm spices and dark sugars find their way back into the kitchen. I’ve shared quite a few oatmeal cream pies over the years, but never one with sourdough. The discard goes into a soft, chewy oatmeal cookie with molasses, cinnamon and nutmeg, sandwiched around a creamy vanilla filling. These may be my favorite yet, and I’ll be baking them all season.
• The dough can be baked the same day or left to ferment overnight in the refrigerator. The overnight ferment deepens the flavor and makes the cookies easier to digest.
• These spread a little as they bake, so as soon as they come out of the oven, take a large biscuit cutter and swirl it around each one to bring the edges back into a neat round. It only works while they are hot and soft, so move quickly.
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Sourdough Oatmeal Cream Pies
Description
11-12 sandwich cookies
Ingredients
Oatmeal Cookies
1¼ cups (150 g) all-purpose flour
1 cup (100 g) old-fashioned rolled oats
¾ teaspoon baking soda
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
½ teaspoon salt
10 tablespoons (142 g) unsalted butter, at room temperature
¾ cup (165 g) dark brown sugar
¼ cup (50 g) granulated sugar
1 tablespoon molasses
⅓ cup (75 g) sourdough discard
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
Vanilla Cream Filling
¾ cup (170 g) unsalted butter, at room temperature
3 cups (360 g) powdered sugar, sifted
3 tablespoons heavy cream, at room temperature
1½ teaspoons vanilla extract
pinch of salt
Instructions
Make the Cookies
- In a bowl combine the flour, oats, baking soda, cinnamon, nutmeg and salt.
- In the bowl of a stand mixer combine the butter, sugars and molasses. Mix on medium to high speed until light and fluffy, 4-5 minutes.
- Add the egg, egg yolk, sourdough discard and vanilla, mix until combined.
- With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Cover and refrigerate for 30 minutes.
- Using a 1½-tablespoon scoop, scoop the dough (32 g each) onto parchment-lined sheets. Cover tightly and refrigerate overnight.
- Preheat the oven to 350°F. Space the chilled rounds about 2 inches apart on the lined sheets.
- Bake one sheet at a time for 10-11 minutes until the cookie edges are set and the centers puff up but still appear slightly underdone.
- As soon as the cookies come out of the oven, set a round biscuit cutter slightly wider than a cookie over one and swirl it in small circles until the edges pull into a neat round. Repeat with the rest, working quickly while they’re still hot and soft. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to continue to cool.
Make the Vanilla Cream Filling
- In the bowl of a stand mixer beat the butter on high speed until creamy, about 1 minute.
- Add the powdered sugar and beat on medium speed for 1-2 minutes.
- Pour in the heavy cream, vanilla and a pinch of salt, beat on high speed for 2-3 minutes. If the filling is too thick, beat in another tablespoon of cream.
To Assemble
- Pipe or spread the filling on the bottom of half of the cookies. Top with another cookie and lightly press them together.
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