Sourdough Oatmeal Whoopie Pies
A soft and chewy oatmeal cookie sandwiched with fluffy vanilla icing. This is a Lancaster County favorite.
Ingredients
COOKIE INGREDIENTS
- 1 stick (½ cup) unsalted butter softened to room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard
- 1 large egg
- 1 tablespoon vanilla extract
- 2 teaspoons honey
- 1½ cups all-purpose flour
- 1½ cups rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
ICING INGREDIENTS
- 2 sticks (1 cup) unsalted butter softened to room temperature
- ¼ cup heavy cream
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment. Cream butter with both sugars until fluffy; beat in sourdough discard, egg, vanilla, and honey. Stir in flour, oats, cinnamon, baking soda, and salt just until combined.
- Scoop 2–3 tablespoon portions, set on the sheet, and lightly flatten. Bake until edges are set (about 10 minutes). Cool completely.
- Beat butter, cream, powdered sugar, and vanilla until very light and fluffy. Sandwich icing between pairs of cookies.
Notes
Recipe courtesy of Taylor Chip
