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Sourdough Oatmeal Cream Pies

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  • Total Time: 2 hours 30 minutes (includes chilling)

  • Active Prep Time: 30 minutes

  • Bake Time: 10-12 minutes per batch

  • Chill Time: 1 hour (cookie dough)

  • Assembly Time: 15 minutes

  • Recipe Intensity: Medium (Requires basic baking skills and patience for chilling/dough handling)

  • Yield: 12-14 completed sandwich cookies (24-28 individual cookies)

Ingredients

For the Sourdough Oatmeal Cookies:

  • 1 cup (120g) all-purpose flour

  • ½ tsp baking soda

  • ½ tsp fine sea salt

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ½ cup (1 stick / 113g) unsalted butter, room temperature

  • ½ cup (100g) light brown sugar, packed

  • ¼ cup (50g) granulated sugar

  • 1 large egg, room temperature

  • 1 tsp pure vanilla extract

  • ½ cup (120g) unfed sourdough starter discard (100% hydration)

  • 1 ½ cups (150g) old-fashioned rolled oats

For the Vanilla Cream Filling:

  • ½ cup (1 stick / 113g) unsalted butter, room temperature

  • 1 ½ cups (180g) powdered sugar, sifted

  • 1 tsp pure vanilla extract

  • 1-2 tbsp heavy cream or whole milk

  • Pinch of salt

Instructions

Part 1: Make the Cookie Dough (Day 1 or at least 1 hour before baking)

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

  2. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy.

  3. Add Wet Ingredients: Scrape down the sides of the bowl. Add the egg and vanilla extract, and mix on medium until fully incorporated, about 1 minute. Mix in the sourdough discard until just combined.

  4. Incorporate Dry Ingredients: With the mixer on low, gradually add the flour mixture. Mix only until no dry streaks remain. Do not overmix.

  5. Fold in Oats: Using a spatula, fold in the rolled oats until evenly distributed. The dough will be soft and slightly sticky.

  6. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This crucial step prevents excessive spreading and allows the flavors to meld.

Part 2: Bake the Cookies

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

  2. Portion Dough: Using a medium cookie scoop (about 1.5 tablespoons), portion the chilled dough. Roll each portion into a ball and place on the prepared sheets, spacing them at least 2 inches apart as they will spread. Gently flatten each ball slightly with your palm.

  3. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up and then settle.

  4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before filling.

Part 3: Make the Cream Filling & Assemble

  1. Cream the Butter: While cookies cool, make the filling. In a clean mixer bowl, beat the softened butter on medium-high speed for 2-3 minutes until pale and creamy.

  2. Add Sugar & Flavor: With the mixer on low, gradually add the sifted powdered sugar until combined. Increase speed to medium and beat for 1-2 minutes. Add the vanilla extract, a pinch of salt, and 1 tablespoon of cream. Beat on high for 2-3 minutes until very light and fluffy. If the filling is too thick, add the remaining cream, 1 teaspoon at a time, until a spreadable consistency is reached.

  3. Assemble the Pies: Once cookies are completely cool, flip half of them over (flat side up). Using a spoon, offset spatula, or piping bag, dollop a generous tablespoon of filling onto the flat side of each flipped cookie. Gently press the flat side of a remaining cookie on top to create a sandwich. Press lightly until the filling reaches the edges.

Chef’s Notes & Tips

  • Starter Consistency: Your sourdough discard can be straight from the fridge. A thicker discard will result in a slightly chewier cookie; a runnier discard will add more moisture.

  • Cookie Size: For a more authentic “pie” size, use a larger scoop (2 tbsp) and increase bake time by 1-2 minutes. This will yield 8-10 large pies.

  • Spread Prevention: Chilling the dough is non-negotiable for the perfect texture. If your kitchen is warm, chill the portioned dough balls for 15 minutes before baking.

  • Filling Variations: Add a tablespoon of maple syrup to the filling, or a pinch of cinnamon. For a tangier contrast, blend 2 ounces of softened cream cheese into the butter in step 11.

  • Storage: Store assembled pies in an airtight container at room temperature for up to 3 days. The unfilled cookies can be frozen for up to 2 months; the filling is best made fresh.

Nutrition Information

  • Serving Size: 1 completed sandwich cookie (based on 12 pies)

  • Calories: ~320 kcal

  • Total Fat: 15g

  • Saturated Fat: 9g

  • Cholesterol: 55mg

  • Sodium: 180mg

  • Total Carbohydrates: 44g

  • Dietary Fiber: 1.5g

  • Total Sugars: 28g (Includes 22g Added Sugars)

  • Protein: 3g

Nutritional information is an estimate calculated using a third-party software tool and may vary based on specific ingredients, brands, and portion sizes used. Values are per serving.

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