Sourdough Discard Oatmeal cream pies!
Ingredients:
• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 g) sourdough discard (unfed, room temp)
• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups (270 g) old-fashioned rolled oats
For the cream filling:
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 (7 oz / 200 g) jar marshmallow creme (like Fluff)
• 1 tsp vanilla extract
Instructions:
1. Cream the butter & sugars - In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add wet ingredients - Mix in eggs, vanilla, and sourdough discard until well combined.
3. Dry ingredients - In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Add this into the wet mixture.
4. Fold in oats – Stir in oats until evenly distributed. The dough will be sticky.
5. Chill – Cover and refrigerate for at least 1 hour (this keeps the cookies thick and chewy).
6. Bake – Preheat oven to 350°F (175°C). Scoop heaping tablespoons (or use a medium cookie scoop) onto a parchment-lined baking sheet, leaving space to spread. Bake 9–11 minutes, until edges are golden but centers still look soft.
6. Cool – Let cookies cool on the sheet 5 minutes before transferring to a rack. They’ll set as they cool.
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Sourdough discard is a popular ingredient for reducing waste in baking and adding a unique tangy flavor to recipes. Incorporating sourdough discard into oatmeal cream pies not only enhances their taste but also contributes beneficial fermentation properties, which can improve digestibility. Old-fashioned rolled oats provide a hearty texture and a wholesome element to these cookies, making them both satisfying and nutritious. When combined with brown sugar and cinnamon, the oats give a warm, comforting flavor that pairs perfectly with the sweet, creamy marshmallow filling. For the cream filling, the use of powdered sugar and marshmallow creme creates a smooth, fluffy texture that complements the chewy cookies. Marshmallow creme, like Fluff, adds a light sweetness and a creamy consistency that holds beautifully between two cookies, reminiscent of classic cream pies. Chilling the dough is a key step as it helps the cookies maintain thickness and chewiness by preventing excessive spreading during baking. Baking at 350°F (175°C) until the edges are golden ensures the perfect balance between a tender center and a slightly crisp edge. These sourdough discard oatmeal cream pies are ideal for those looking to experiment with sourdough beyond bread baking, providing a creative and delicious way to use discard. This recipe is also great for bakers who enjoy combining traditional baking techniques with modern, waste-reducing practices. For added variety, try incorporating mix-ins like raisins, chopped nuts, or chocolate chips in the dough before baking. Additionally, you can flavor the cream filling by adding a touch of almond extract or citrus zest to customize your pies. Overall, this recipe offers a delightful treat that is easy to prepare, uses minimal ingredients, and makes the most out of leftover sourdough discard, encouraging sustainable baking habits while delivering tasty results.
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