soften the centers slightly.Ingredients
For the Sourdough Oatmeal Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 g) sourdough discard, preferably 100% hydration
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups (240 g) old-fashioned rolled oats
For the Cream Filling
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- ¼ teaspoon salt
Instructions
1. Prepare the Cookie Dough
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for about 2–3 minutes. The mixture should become lighter, creamy, and fluffy. Properly creaming the butter and sugar helps create tender cookies with a pleasant texture.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sourdough discard until everything is evenly incorporated. The mixture may look slightly curdled at this point, but that is completely normal.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture. Mix just until no obvious streaks of flour remain. Avoid overmixing because excessive mixing can make the cookies tougher.
Fold in the rolled oats using a wooden spoon or sturdy spatula. Make sure the oats are distributed evenly throughout the dough.
2. Chill the Dough
For thicker, chewier oatmeal cookies, cover the bowl and refrigerate the dough for 30–60 minutes.
Chilling is particularly useful with sourdough cookie dough because the discard adds moisture. It allows the flour and oats to absorb some of that moisture and helps prevent the cookies from spreading too much during baking.
If your kitchen is particularly warm, chilling the dough for a full hour is recommended.
3. Scoop and Bake
Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets. Leave approximately 2 inches (5 cm) between each portion because the cookies will spread as they bake.
For evenly sized cream pies, try to make the cookies as uniform as possible.
Bake for 10–13 minutes, depending on the size of your cookies. The edges should look set and lightly golden, while the centers should still appear slightly soft.
Do not overbake them. Oatmeal cream pies are best when the cookies remain soft and chewy after cooling.
Allow the cookies to cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack and allow them to cool completely before adding the filling.
4. Make the Vanilla Cream Filling
While the cookies cool, prepare the filling.
Beat the softened butter in a clean mixing bowl for 2–3 minutes until smooth and creamy.
Gradually add the sifted powdered sugar, mixing on low speed at first to prevent a cloud of sugar from covering your kitchen. Once incorporated, increase the mixer speed and beat until fluffy.
Add the vanilla extract and salt. Then add 2 tablespoons of heavy cream or milk and beat for another 1–2 minutes.
If the filling seems too thick, add another tablespoon of cream or milk. If it becomes too soft, add a little more powdered sugar.
The finished filling should be smooth, fluffy, and thick enough to hold its shape when piped or spread.
5. Assemble the Oatmeal Cream Pies
Once the cookies are completely cool, pair them according to size and shape.
Turn half of the cookies upside down. Pipe or spread approximately 1–2 tablespoons of vanilla cream onto the flat side of each cookie.
Place another cookie on top and gently press down until the filling reaches near the edges without squeezing out completely.
Continue until all of the cookies have been assembled.
For the neatest results, use a piping bag fitted with a large round tip. You can also simply spoon the filling onto the cookies and spread it with a small offset spatula.
6. Let Them Rest
Although you can eat the oatmeal cream pies immediately, they become even better after resting for about 30 minutes.
The cream filling slightly softens the centers of the cookies, creating the soft, tender texture associated with classic oatmeal cream pies.
If your kitchen is warm, place the finished pies in the refrigerator for 15–20 minutes to help the filling firm up.
Tips for the Best Sourdough Oatmeal Cream Pies
Use sourdough discard. This recipe works especially well with unfed sourdough starter or discard. A 100% hydration starter is ideal. If your discard has been refrigerated, bring it to room temperature before mixing for more consistent results.
Choose old-fashioned oats. Rolled oats provide a pleasantly chewy texture. Quick oats can work in a pinch, but they produce a softer and less textured cookie. Avoid steel-cut oats because they require a completely different cooking method.
Don’t overbake. The cookies may look slightly underdone in the center when you remove them from the oven. That is exactly what you want. They will continue cooking from residual heat on the baking sheet.
Cool completely before filling. If the cookies are still warm, the butter-based filling can melt and slide out of the sandwiches.
Adjust the filling to your preference. For a richer filling, replace some of the milk with heavy cream. For a slightly less sweet filling, add an extra pinch of salt.
Optional Variations
For a more traditional oatmeal cream pie flavor, add 1 tablespoon of molasses to the cookie dough. Molasses gives the cookies a deeper brown-sugar flavor and makes them taste especially rich.
You can also add a pinch of ground ginger or cloves along with the cinnamon and nutmeg for a warmer spice profile.
For a chocolate variation, add ½ cup of mini chocolate chips to the oatmeal dough. Chocolate and cinnamon pair particularly well with the subtle tang of sourdough.
Another delicious option is to add a little orange zest to the cream filling. The bright citrus flavor provides a lovely contrast to the rich oatmeal cookies.
Storage
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days, provided your filling ingredients are suitable for room-temperature storage.
For longer storage, refrigerate them in an airtight container for up to 5 days. Allow them to sit at room temperature for 10–15 minutes before serving so the cookies and filling can soften.
The unfilled cookies can also be frozen. Place them in a freezer-safe container with parchment paper between the layers and freeze for up to 2 months. Thaw completely before filling.
Final Thoughts
These Sourdough Oatmeal Cream Pies combine the comforting flavor of classic oatmeal cookies with the distinctive tang of sourdough discard. The result is a soft, chewy sandwich cookie with a sweet and creamy center.
They are also an excellent way to turn leftover sourdough starter into something special. Once you make them, you may find yourself saving your discard specifically for this recipe. Serve them with coffee, tea, or a cold glass of milk for a nostalgic homemade dessert everyone will love.
