Sourdough Oatmeal Cream Pies

First, make the brown butter. Take the butter for both (1 cup total), and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Remove from the heat and let cool. Put half in the refrigerator to solidify for the frosting, and use the other half in the cookie recipe.

Preheat the oven to 375F.

In a stand mixer or with beaters mix butter and sugars. 

Mix in the sourdough discard, egg, vanilla extract, and molasses.

Add in the cinnamon, oats, flour, salt, and baking soda. Mix until combined. 

Scoop into 2 Tablespoon heaps and then with the palm of your hand gently flatten the cookies. They are larger cookies so you can only fit 6 cookies per cookie sheet. This recipe will make 12 total cookies.

Bake at 375F for 10-12 mins until lightly browning around the edges. 

Let the cookies cool and make the frosting by whipping all the ingredients together until light and fluffy. Place the frosting in a piping bag or a ziplock bag and cut the tip. Add the frosting in between two cookies and sandwich them together.