Sourdough Oatmeal Cream Pies

Sourdough Oatmeal Cream Pies sound like a fantastic mashup of tangy sourdough, hearty oatmeal cookies, and a sweet cream filling.

Sourdough Oatmeal Cream Pies

Soft, chewy oatmeal cookies with a subtle sourdough tang, sandwiched around a fluffy vanilla cream filling. A nostalgic treat with a grown-up twist.

Prep Time: 30 minutes | Bake Time: 10–12 minutes | Makes: About 12–15 sandwich cookies

Ingredients

For the Sourdough Oatmeal Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed brown sugar (light or dark)

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

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

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 3 cups old-fashioned rolled oats

For the Cream Filling

• ¾ cup (1 ½ sticks) unsalted butter, softened

• 3 cups powdered sugar

• 1 (7 oz) jar marshmallow creme (or marshmallow fluff)

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream or milk, as needed

• Pinch of salt

Instructions

Make the Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 2–3 minutes.

3. Mix in the eggs one at a time, then the vanilla extract and sourdough discard. Beat until smooth and well combined.

4. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

5. Fold in the rolled oats by hand with a spatula until evenly distributed.

6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (For uniform sandwiches, use a cookie scoop.)

7. Bake for 10–12 minutes, until the edges are golden brown and the centers are just set. They will look slightly underdone — that’s perfect, they’ll be soft and chewy.

8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.

Make the Cream Filling

1. Beat the softened butter in a large bowl until creamy and smooth.

2. Add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud, then increase to medium until combined.

3. Beat in the marshmallow creme, vanilla extract, and a pinch of salt. Mix until light and fluffy, about 2 minutes.

4. Adjust the consistency: If it’s too thick, add heavy cream or milk 1 tablespoon at a time. If it’s too thin, add a little more powdered sugar. You want a spreadable, sturdy filling that won’t squish out.

Assemble

1. Match up cookie pairs of similar size.

2. Spread (or pipe) a generous dollop of filling onto the flat bottom side of one cookie.

3. Top with the second cookie, flat side down, pressing gently to push the filling to the edges.

4. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. (They’re delicious cold!)

Tips

• Why sourdough discard? It adds a subtle tang that beautifully balances the sweetness and enhances the cinnamon flavor. If you want a more pronounced sourdough flavor, let the mixed dough rest in the fridge for 30 minutes to an hour before baking.

• Texture: For a chewier cookie, use dark brown sugar and slightly underbake. For a crispier edge, bake an extra 1–2 minutes.

• Make them smaller: Use a teaspoon-sized scoop for bite-sized mini pies, perfect for a party.

• Maple twist: Add ½ teaspoon of maple extract to the filling for a fall-inspired version.

Let me know if you’d like a version without marshmallow creme (a classic buttercream filling instead), or if you have specific ingredients in mind you were working from!