These Sourdough Oatmeal Cream Pies are soft, chewy, and packed with classic oatmeal cookie flavor. The sourdough discard adds a light tang that balances the sweet brown sugar. Two tender oatmeal cookies are sandwiched with a smooth vanilla buttercream, making every bite rich, creamy, and satisfying.
Ingredients
For the Oatmeal Cookies
- ½ cup (120 g) sourdough discard
- ¾ cup (150 g) brown sugar
- ½ cup (115 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100 g) rolled oats
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Cream Filling
- ½ cup (115 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
1. Make the Cookie Dough
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Add the softened butter and brown sugar to a large mixing bowl. Beat until the mixture becomes smooth and creamy.
Add the egg, vanilla extract, and sourdough discard. Mix until everything is well combined.
2. Add the Dry Ingredients
In a separate bowl, combine the all-purpose flour, rolled oats, baking soda, cinnamon, and salt.
Gradually add the dry mixture to the wet ingredients. Stir until a soft cookie dough forms.
Do not overmix the dough. Stop mixing as soon as the ingredients are combined.
3. Bake the Cookies
Use a spoon or cookie scoop to place small portions of dough onto the prepared baking sheet. Leave enough space between each cookie because they will spread as they bake.
Bake for 10–12 minutes, or until the edges are lightly golden while the centers still look soft.
Do not overbake them. The cookies will continue to set as they cool, and keeping them slightly soft gives the finished cream pies a better texture.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Cream Filling
Place the softened butter in a mixing bowl and beat until smooth and creamy.
Slowly add the powdered sugar while mixing. Continue beating until the filling becomes light and fluffy.
Add the vanilla extract and mix again.
Add milk, 1 tablespoon at a time, until the filling reaches a smooth and spreadable consistency. If it becomes too thin, add a little more powdered sugar.
5. Assemble the Cream Pies
Make sure the oatmeal cookies are completely cool before filling them.
Take one cookie and spread or pipe a layer of vanilla cream onto the flat side.
Place another cookie on top and gently press them together to make a sandwich.
Repeat with the remaining cookies and filling.
Tips for the Best Oatmeal Cream Pies
- Use softened butter for both the cookies and filling.
- Brown sugar helps keep the cookies soft and chewy.
- Do not overbake the cookies. They should still look slightly soft in the center when removed from the oven.
- Let the cookies cool completely before adding the filling.
- Use rolled oats for a better oatmeal texture.
- If the filling is too thick, add a small amount of milk.
- If the filling is too soft, add more powdered sugar.
- For extra flavor, add a small pinch of cinnamon to the cream filling.
- A little molasses can also be added to the cookie dough for a deeper brown-sugar flavor.
How to Store
Store the assembled oatmeal cream pies in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving so the filling becomes soft and creamy again.
The cookies can also be stored separately and filled just before serving.
Serving Ideas
These oatmeal cream pies are great with a glass of cold milk, coffee, or tea. They also make a fun lunchbox treat, afternoon snack, or simple homemade dessert.
For a special touch, lightly dust the tops with powdered sugar or drizzle them with a little melted chocolate.
Final Result
You’ll get soft and chewy oatmeal cookies with a gentle sourdough tang and a sweet, creamy vanilla center. The contrast between the hearty oats and smooth buttercream makes these homemade cream pies hard to resist.
