Sourdough Oatmeal Cream Pies
These Sourdough Oatmeal Cream Pies are soft, chewy, and filled with a creamy vanilla frosting. The sourdough discard adds a subtle tang that balances the sweetness, while oats bring hearty texture. Perfectly spiced with cinnamon, these cookies capture the cozy flavor of a classic homemade treat with a sourdough twist.
Equipment
- Electric or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber Spatula
- Parchment paper
- Baking sheet
- Wire cooling rack
- Piping bag or small spatula
Ingredients
For the Cookies
- 1 cup sourdough discard
- 1 ½ cups old-fashioned oats
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
For the Cream Filling
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, sourdough discard, and vanilla extract until smooth and combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in the oats evenly throughout the dough.
- Chill the dough for at least 1 hour to prevent spreading and enhance flavor.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden brown and centers appear slightly soft.
- Cool cookies completely on a wire rack before adding filling.
- In another bowl, beat butter and cream cheese until smooth and fluffy, about 2 minutes.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Pipe or spread filling on the bottom of one cookie and sandwich with another.
- Refrigerate filled cookies for 10–15 minutes to set the filling before serving.
Notes
Nutritional Info (Approx. per sandwich cookie)
- Calories: 290
- Carbohydrates: 35 g
- Fat: 14 g
- Protein: 4 g
- Sugar: 22 g
