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Sourdough Oatmeal Cookies

Sourdough Oatmeal Cookies with Creamy Filling Delight

Delightful Sourdough Oatmeal Cookies feature a chewy texture with creamy filling, making them a nostalgic treat to enjoy.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 3/4 cup Sourdough Discard Can substitute with 1/4 cup buttermilk or Greek yogurt
  • 1.5 cups Old-Fashioned Oats Quick oats can be used if unavailable
  • 1/2 cup Brown Sugar Adds depth of sweetness
  • 1/4 cup Granulated Sugar Contributes additional sweetness
  • 1/2 cup Unsalted Butter Must be softened
  • 1 large Egg Binds ingredients
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1.5 cups All-Purpose Flour Provides structure
  • 1/2 teaspoon Baking Soda Leavening agent
  • 1/2 teaspoon Baking Powder Leavening agent
  • 1/4 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Adds warmth
For the Creamy Filling
  • 1/4 cup Unsalted Butter Must be softened
  • 4 ounces Cream Cheese Must be softened
  • 1.5 cups Powdered Sugar Sweetens the cream filling

Equipment

  • mixing bowls
  • whisk
  • Baking sheet
  • Parchment paper
  • Electric mixer

Method
 

Preparation
  1. In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add egg, sourdough discard, and vanilla extract, mixing until well combined.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add to the wet ingredients, mixing gently until just combined.
  4. Fold in old-fashioned oats until evenly distributed.
  5. Cover and refrigerate the dough for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
  7. Scoop tablespoon-sized portions onto the baking sheet, leaving space between each cookie.
  8. Bake for 10-12 minutes until edges are golden, and centers are slightly soft.
  9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. For the filling, beat together softened unsalted butter and cream cheese until smooth.
  11. Gradually add powdered sugar and vanilla, mixing until fluffy.
  12. To assemble, spread or pipe filling on the bottom of one cooled cookie and top with another.
  13. Refrigerate assembled cookies for 10-15 minutes.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature before mixing. Chill dough to prevent spreading during baking. Store in an airtight container.

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