Sourdough Oatmeal Cream Pie Cookies

These Sourdough Oatmeal Cream Pie Cookies are soft, chewy, and packed with comforting homemade flavor. The addition of sourdough discard gives the cookies a subtle tang that balances perfectly with the sweetness of the creamy vanilla filling. Inspired by classic oatmeal cream pies, this homemade version is richer, fresher, and incredibly satisfying.

Ingredients

For the Oatmeal Cookies

• ½ cup (120g) sourdough discard
• ¾ cup (150g) brown sugar
• ½ cup (115g) softened butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (100g) rolled oats
• 1 cup (125g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt

For the Vanilla Cream Filling

• ½ cup (115g) softened butter
• 1½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

Instructions

Make the Cookie Dough

In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, then mix until fully combined.

Stir in the sourdough discard and continue mixing until smooth. The discard adds moisture and a slight tangy flavor that makes these cookies unique.

Add the Dry Ingredients

In a separate bowl, combine the flour, rolled oats, baking soda, cinnamon, and salt.

Gradually add the dry mixture to the wet ingredients and stir until a soft cookie dough forms. Do not overmix.

The dough should be thick and easy to scoop.

Bake the Cookies

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

Drop small scoops of dough onto the prepared tray, leaving space between each cookie.

Bake for 10 to 12 minutes or until the edges are lightly golden. The centers should remain soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Prepare the Filling

In a clean bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and continue beating until smooth and fluffy.

Mix in the vanilla extract and enough milk to create a light, spreadable filling.

Assemble the Cream Pies

Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie.

Top with another cookie to create a sandwich.

Repeat with the remaining cookies.

Tips for Success

• Let the cookies cool fully before adding the filling.
• Brown sugar creates a softer and chewier texture than white sugar.
• For extra flavor, add a teaspoon of molasses to the cookie dough.
• Store assembled cookies in an airtight container to keep them fresh.

Result

These homemade oatmeal cream pie cookies feature soft and chewy oatmeal cookies with a delicious vanilla cream center. The sourdough discard adds depth of flavor while the sweet filling creates the perfect balance. They’re a wonderful treat for dessert, lunchboxes, or an afternoon snack with coffee or milk.