Sourdough Discard Oreos (High Altitude Version)

Rich, chocolatey sandwich cookies with a silky vanilla filling—adapted for consistent results at elevation.

 

Ingredients

 

Chocolate Cookie

 

  • 1¼ cups all-purpose flour (keep a tablespoon or two extra handy for drier environments)

  • ¼ cup sourdough discard (or extra ¼ cup flour if not using discard)

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda (reduce to ¾ tsp at 6,000+ ft)

  • ½ tsp baking powder (reduce to ¼ tsp at 6,000+ ft)

  • ½ tsp salt

  • ½ cup butter, room temperature

  • ¾ cup granulated sugar (reduce by 1–2 tbsp if you’re above 6,000 ft)

  • ¼ cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 tbsp milk

 

Vanilla Cream Filling

 

 

  • ½ cup butter, room temperature

  • 1½ cups powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tsp milk, as needed

 

 

 

 

Instructions (High Altitude Adjusted)

 


1. Preheat & Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone baking mats.


2. Combine Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

(Note: Slightly reducing leavening helps prevent cookies from over-puffing and collapsing.)


3. Cream Wet Ingredients

In a stand mixer, cream butter with sugars until fluffy. Add egg, vanilla, discard (if using), and milk. Beat until smooth.


4. Mix the Dough

Gradually add the dry mixture into the wet until thick dough forms.

If the dough is overly sticky (common at altitude), add 1–2 tsp flour at a time.


5. Shape the Cookies

Scoop into 1-tbsp portions, roll, and gently flatten. Space apart on prepared trays.


6. Bake

Bake for 8–10 minutes, watching closely—cookies may bake faster at altitude.

They should look set but soft in the middle. Cool completely.


7. Prepare the Filling

Beat butter, powdered sugar, vanilla, and milk until fluffy and spreadable. Add more milk for softer filling.


8. Assemble Sandwich Cookies

Spread or pipe filling onto half the cookies and top with the rest. Yields about 18 sandwich cookies.

 

 

 

High-Altitude Tips

 

 

  • Shorter bake time: Air pressure is lower, so cookies bake and brown faster. Watch your first batch closely.

  • Avoid puffiness & spread: Slightly reduce baking soda/powder and sugar for more stable cookies.

  • Humidity varies: Dough may dry out faster—store covered between batches.