Oatmeal Cream Sandwich Cookie Recipe With Sourdough
This Oatmeal Cream Sandwich Cookie recipe with Sourdough is a classic oatmeal cookie with the added benefits of sourdough, and to make the flavor even more amazing, brown the butter before hand! The brown butter adds a nutty toffee flavor to your cookies. It's just so good! Give it a try! These cookies are both soft and chewy cookies. They make the perfect cookie to pair with filling! I used a butter cream filling for these cookies, but these cookies would also be so good with ice cream sandwiches! Just fill with your favorite creamy ice cream. Vanilla ice cream would be my choice!
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Ingredients
- 1 cup Butter browned
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 cup sourdough discard
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3 cups of old fashion oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
Vanilla Butter Cream Filling
- 3/4 cup butter
- 2 1/2 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream
Instructions
- Place butter in a medium sauce pan over medium high heat. Stir butter and heat until the butter turns a golden brown and smells like toffee. Set aside to cool to room temperature.
- Pre heat oven to 350 degrees and prepare baking sheet with parchment paper or silicone baking mat.
- In a large bowl, or bowl of a stand mixer, mix together cooled butter and sugars on medium speed. Add eggs, sourdough starter discard, and vanilla extract and blend until smooth.
- Add dry ingredients to the wet ingredients and mix until all ingredients are combined.
- With a 1 Tablespoon cookie scoop, spoon cookie dough onto baking sheet. For best results, press dough ball down to form cookies. This helps to make them all uniform. Bake cookies for about 8 minutes. (Baking time can vary with each oven.)
- Let cookies rest on pan for 1-2 minutes. Then place on a wire rack to cool.
- While cookies are cooling start mixing together the filling recipe.
- Cut up butter and place in a stand mixer with a paddle attachment. Mix on medium-high speed until butter is whipped and smooth. Add in powdered sugar, vanilla, and heavy whipping cream. Beat on low speed to start and then increase speed once the powdered sugar is incorporated. Use a spatula to scrape sides of the bowl to get all ingredients combined.
- Once cookies are cooled you can start spreading the filling onto half of the cookies. Then simply place the remaining cookies on top of the creamy filling and enjoy your delicious treat!
Notes
I usually use a 1 Tablespoon of cookie dough per cookie, but you can use a larger scoop. A medium cookie scoop is about 1.5 Tablespoons. This will yield about 24 sandwich cookies.
If you want to make ice cream cookie sandwiches with this Oatmeal Cream Sandwich Cookie recipe with Sourdough, use a 3 Tablespoon scoop. Let your ice cream sit at room temperature for 20-30 minutes. Make sure your cookies are completely cool before adding ice cream to them.
How to brown butter:
Browning butter if very easy. You are simply going to cut up your butter and place it in a pan on your stove top an place on medium high heat. Stir the butter as it heats and melts. As the butter melts it will start to get foamy and then settle down. Keep a close eye on the butter and keep stirring it! You don't want it to burn! As soon as it starts smelling deliciously like toffee and you see darker specks on the bottom of the pan, remove from the heat. It is now browned butter and oh, so delicious!
Servings: 36 cookies