Sourdough Oatmeal Cream Pies
These Sourdough Oatmeal Cream Pies are soft, chewy, and filled with a creamy vanilla frosting that makes every bite irresistible. The addition of sourdough discard gives these classic oatmeal sandwich cookies a subtle tang and deeper flavor while helping create a wonderfully soft texture. Perfect for using up extra sourdough discard, these homemade cream pies are a nostalgic treat that everyone will love.
Why You’ll Love This Recipe
- Great way to use sourdough discard
- Soft and chewy oatmeal cookies
- Delicious homemade vanilla cream filling
- Perfect balance of sweetness and flavor
- Easy to make ahead and store
- Family-friendly dessert
Ingredients
For the Oatmeal Cookies
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ½ cup sourdough discard
- 1½ teaspoons vanilla extract
For the Cream Filling
- ½ cup unsalted butter, softened
- 1½–2 cups powdered sugar
- 1½ teaspoons vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
Step 1: Prepare the Dough
If desired, combine the oats and sourdough discard and let them sit for 10–15 minutes. This helps soften the oats and creates a more tender cookie.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 4: Add the Wet Ingredients
Beat in the egg and egg yolk until fully incorporated. Add the sourdough discard and vanilla extract, mixing until smooth.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the oats gently until evenly distributed.
Step 6: Chill the Dough
Cover the dough and refrigerate for 30–60 minutes. Chilling helps prevent the cookies from spreading too much while baking.
Step 7: Bake
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into portions of about 1½–2 tablespoons and place them 2–3 inches apart on the prepared baking sheets.
Bake for 10–12 minutes or until the edges are lightly golden and the centers appear slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Filling
In a mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, salt, and enough cream or milk to create a fluffy, spreadable filling. Beat until light and smooth.
Assemble the Cream Pies
Match cookies of similar size.
Spread or pipe a generous amount of cream filling onto the flat side of one cookie. Top with another cookie and gently press together to form a sandwich.
Repeat with the remaining cookies.
Storage
- Room Temperature: Up to 1 day
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
Store in an airtight container for best freshness.
Recipe Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Do not overmix the dough.
- Chilling the dough improves both texture and flavor.
- Add raisins or mini chocolate chips for extra variety.
- For a cinnamon-flavored filling, mix ½ teaspoon cinnamon into the frosting.
Conclusion
These Sourdough Oatmeal Cream Pies are a delicious homemade version of the classic treat. Soft oatmeal cookies paired with a fluffy vanilla filling create the perfect combination of texture and flavor. Whether you’re looking for a creative way to use sourdough discard or simply want a comforting dessert, these cream pies are sure to become a favorite. 🍪✨
