Description
Delightful cookies with a rich cream cheese filling, combining the flavors of sourdough and oats for a nostalgic treat.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups old-fashioned oats
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter (softened, for filling)
- 4 oz cream cheese (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract (for filling)
Instructions
- Begin by creaming together the softened butter with both sugars until fluffy and light.
- Incorporate the egg, sourdough discard, and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon for your dry mixture.
- Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Carefully fold in the old-fashioned oats to complete the cookie dough.
- Chill the dough for at least one hour in the refrigerator.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment.
- Scoop even portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden and the centers look slightly soft.
- Allow the cookies to cool completely on a wire rack.
- For the cream filling, beat together the softened butter and cream cheese until smooth; then add in the powdered sugar and vanilla and mix until creamy.
- Spread or pipe the filling onto the bottom of one cookie and sandwich it with another.
- Place the filled cookies in the refrigerator for 10–15 minutes before serving to set the filling.
Notes
Chill the dough for a firmer texture and avoid overmixing to prevent tough cookies.