Sourdough Oatmeal Cream Pies (Homemade & Better)

Sourdough Oatmeal Cream Pies are what I make whenever I’m craving a little childhood nostalgia! Soft, warmly spiced oatmeal cookies are sandwiched with the fluffiest vanilla buttercream filling, and the addition of sourdough gives this classic treat a delicious homemade upgrade with real, simple ingredients.

If you love recreating childhood favorites at home, try my Sourdough Granola Bars or these homemade Sourdough Pop-Tarts. You can chill the dough for just two hours when you want them the same day, or let it rest overnight for a long-fermented treat.

Why You’ll Love These Homemade Oatmeal Cream Pies

• Soft and chewy—Nobody likes a dry, crumbly cookie, homemade or not. These sourdough oatmeal cream pies stay amazingly soft, just like every fresh batch of my Sourdough Chocolate Chip Cookies. You get that perfect chewy center with every single bite.
• Better than store-bought—There’s absolutely nothing wrong with throwing a family pack into your cart. But the boxed version can’t compete with real butter and homemade vanilla cream. These have that same cozy flavor you get from Sourdough Snickerdoodles.
• Made with pantry staples—No specialty ingredients are needed for this recipe. Like my popular soft Sourdough Cinnamon Rolls, this recipe relies on simple baking supplies you likely already own. Just grab your butter, sugars, flour, and quick oats and bake.
• Overnight chill option—A quick two-hour chill gets these into the oven fast when a craving hits. But if you prefer to prep ahead, you can leave the dough in the fridge overnight. That extra time gives you the same soft, chewy results you get with Sourdough Oatmeal Chocolate Chip Cookies.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough Oatmeal Cookies

• Flour: I used all-purpose flour. 
• Oats: For a perfectly chewy oatmeal cookie, use quick oats. You can use old-fashioned oats, but you’ll need to blitz them in the food processor for about 10 pulses. 
• Butter: For the easiest mixing, use softened butter. If using salted butter, reduce the salt by 1 grams (¼ teaspoon).
• Sourdough Discard: For sweet treats like these homemade oatmeal cookies, I like to use fresh sourdough discard, one that’s no older than 2 days. You can also use the same amount (grams) of an active starter.
• Sugar: A mix of white sugar and brown sugar adds sweetness, helps the cookies spread, and keeps them soft and super chewy.
• Molasses: Adds rich moisture, chewiness, and that classic dark caramel flavor. You can swap in equal amounts of honey or maple syrup in a pinch, but keep in mind the final cookies will be lighter and sweeter.
• Cornstarch: Helps make these oatmeal cookies even softer and chewier.

Fluffy Vanilla Buttercream

• Unsalted butter: Use softened butter for the creamiest, smoothest buttercream. If you’re using salted butter instead, leave out the salt.
• Vanilla paste: I love using vanilla paste for this buttercream, but you absolutely can substitute with vanilla extract. 

How to Make the Best Sourdough Oatmeal Cream Pies

1. In a medium bowl, whisk together the dry ingredients until well combined. Set aside.

2. In the bowl of a stand mixer (or a hand mixer), cream the butter and sugar until light and fluffy.
   
   

3. Add the eggs, sourdough discard, molasses, and vanilla extract and mix until smooth.

4. Slowly add the dry ingredients to the wet ingredients until just combined.

5. Cover the cookie dough and chill in the fridge for at least 2 hours. Scoop the dough into dough balls. Next, flatten the balls to about 2 inches wide.

6. Place all 12 dough balls on the prepared baking sheet lined with parchment paper, about 2 inches apart. 
   

7. Bake at 375°F for 8 to 10 minutes. Pull them out as soon as the edges turn light golden brown and set, even if the centers still look a bit soft.

8. In a stand mixer with a paddle attachment, beat the softened butter until smooth and creamy. Add the remaining ingredients and beat on medium-high until light and fluffy.

9. To assemble, flip half of the cooled cookies upside down and spread the whipped vanilla buttercream onto the flat side of each cookie.

10. Top with the remaining cookies and gently press until the filling reaches the edges. Enjoy!

How to Store

Store these assembled oatmeal cream pies in an airtight container at room temperature for a couple of days. Up to 3 days is best, though keeping them in the fridge for up to a week is really your best bet to keep that buttercream filling set and cold. If you want to make a batch ahead of time, wrap each cream pie in plastic wrap, toss them into a freezer-safe bag, and freeze for up to 3 months. When a craving hits, set one out on the counter for about fifteen minutes to thaw, and it’ll taste just like you freshly assembled it.

More Oatmeal Sourdough Recipes

Sourdough Oatmeal Chocolate Chip Cookies Recipe

Sourdough Oatmeal Raisin Cookies Recipe (Extra Soft Raisins)

Chewy Sourdough Oatmeal Butterscotch Cookies Recipe

Oatmeal Quick Bread Recipe Made with Sourdough Discard

If you tried this Sourdough Oatmeal Cream Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Sourdough Oatmeal Cream Pies Recipe

By McKenna Pulda

---

Yield: 12 sandwiches

Prep Time: 1 hour hour

Cook Time: 9 minutes minutes

Chill Time: 2 hours hours

Total Time: 3 hours hours 9 minutes minutes

---

These Sourdough Oatmeal Cream Pies are soft, warmly spiced oatmeal cookies sandwiches with a fluffy vanilla buttercream filling. Made from scratch with simple ingredients and sourdough, they’re a nostalgic homemade version of the classic lunchbox treat.

---

No ratings yet

Print Pin

Want To Save This Recipe?

Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!

SAVE

Equipment

• stand mixer
• Kitchen Scale
• rimmed baking sheet
• parchment paper
• large cookie scoop

Ingredients

Sourdough Oatmeal Cookies

• 200 grams all-purpose flour scant 1 1/2 cups
• 180 grams quick oats, see notes* 2 cups
• 8 grams cornstarch 1 Tablespoon
• 6 grams baking soda 1 teaspoon
• 3 grams cinnamon 1 1/2 teaspoons
• 3 grams salt 1/2 teaspoon
• 170 grams unsalted butter, room temperature 12 Tablespoons
• 250 grams brown sugar 1 1/4 cups
• 50 grams granulated sugar 1/4 cup
• 1 egg
• 1 egg yolk
• 100 grams sourdough discard 1/3 cup
• 15 grams molasses 1 Tablespoon
• 8 grams vanilla extract 2 teaspoons

Whipped Vanilla Buttercream

• 113 grams unsalted butter, room temperature 1/2 cup
• 180 grams powdered sugar 1 1/3 cups
• 30 grams heavy cream 2 Tablespoons
• 4 grams vanilla paste or extract 1 teaspoon
• pinch of salt

Instructions

Sourdough Oatmeal Cookie Dough

1. In a medium bowl, whisk together the flour, quick oats, cornstarch, baking soda, cinnamon, and salt until well combined. Set aside.
   200 grams all-purpose flour, 180 grams quick oats, see notes*, 8 grams cornstarch, 6 grams baking soda, 3 grams cinnamon, 3 grams salt
2. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened butter and sugars on medium speed for 3-4 minutes, until light and fluffy.
   170 grams unsalted butter, room temperature, 250 grams brown sugar, 50 grams granulated sugar
3. While mixing on low, add the egg and egg yolk one at a time, mixing until completely incorporated before adding the other egg.
   1 egg, 1 egg yolk
4. Once mixed, add the sourdough discard, molasses and vanilla extract. Mix on low speed until smooth, scraping down the sides and bottom of the bowl as needed.
   15 grams molasses, 100 grams sourdough discard, 8 grams vanilla extract
5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix. The dough will be soft and slightly sticky.
6. Cover the cookie dough and chill in the fridge for at least 2 hours, overnight is better!

   This prevents the cookies from spreading too much in the oven and softens the oats for an even chewier cookie! You can even chill the dough in the fridge overnight to long-ferment the dough.
7. Before shaping, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper. Set aside.
8. Using a medium cookie scoop (40 grams or about 2 tablespoons), scoop the dough, roll into cookie dough balls, then gently flatten the dough balls to be about 2 inches wide. Place 12 dough balls on the prepared baking sheet about 2 inches apart.
9. Store the other cookie dough balls in the fridge while the first batch bakes.
10. Bake for 8-10 minutes, or until the edges are set and golden brown and the centers still look slightly underbaked. The cookies will spread slightly while baking. While the cookies are still warm from the oven, place a round biscuit cutter around each cookie and gently swirl it in a circular motion to create perfectly round edges. If you don't have a biscuit cutter, use two spoons to gently push and shape the warm edges of the cookie into a circle.
11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before filling.

Vanilla Buttercream Filling

1. In a stand mixer with a paddle attachment, beat the softened butter on medium speed for 2 minutes or until smooth and creamy.
   113 grams unsalted butter, room temperature
2. Next, add the powdered sugar, heavy cream, vanilla paste and pinch of salt. Mix on low until everything is combined, then beat on medium-high for about 3 minutes or until light and fluffy.
   180 grams powdered sugar, 30 grams heavy cream, 4 grams vanilla paste or extract, pinch of salt

Assemble

1. Flip half of the cooled cookies upside down. Pipe or spread about 2 tablespoons of vanilla cream onto the flat side of each cookie, then top with the remaining cookies and gently press until the filling reaches the edges.
2. For the best texture, refrigerate the assembled cream pies for 20–30 minutes to allow the filling to set slightly before serving. Enjoy!

Notes

Ingredients & Substitutions

Sourdough Oatmeal Cookies

• Flour: I used all-purpose flour. 
• Oats: For a perfectly chewy oatmeal cookie, use quick oats. You can use old-fashioned oats, but you’ll need to blitz them in the food processor for about 10 pulses. 
• Butter: For the easiest mixing, use softened butter. If using salted butter, reduce the salt by 1 grams (¼ teaspoon).
• Sourdough Discard: For sweet treats like these homemade oatmeal cookies, I like to use fresh sourdough discard, one that’s no older than 2 days. You can also use the same amount (grams) of an active starter.
• Sugar: A mix of white sugar and brown sugar adds sweetness, helps the cookies spread, and keeps them soft and super chewy.
• Molasses: Adds rich moisture, chewiness, and that classic dark caramel flavor. You can swap in equal amounts of honey or maple syrup in a pinch, but keep in mind the final cookies will be lighter and sweeter.
• Cornstarch: Helps make these oatmeal cookies even softer and chewier.

Fluffy Vanilla Buttercream

• • Unsalted butter: Use softened butter for the creamiest, smoothest buttercream. If you’re using salted butter instead, leave out the salt.
  • Vanilla paste: I love using vanilla paste for this buttercream, but you absolutely can substitute with vanilla extract. 

McKenna’s Helpful Tips

• Don’t skip the chill time—A quick two-hour rest keeps the dough from spreading too much in the oven. It also softens the oats and hydrates the dough, keeping them super soft and chewy!
• Shape while warm— The cookies will spread a little while baking, use the back of two spoons or a round cookie cutter to gently shape them right after baking. Pressing the edges in while the cookies are still warm gives you perfectly round circles.
• Let the filling set—Assemble your cream pies with the vanilla cream, then slide them into the fridge for 20 to 30 minutes. This quick chill sets the filling so it doesn’t squish out when you take a bite. 

Nutrition

Serving: 1sandwich | Calories: 475kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 251mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 668IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 2mg

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!