Sourdough Oatmeal Cream Pies Recipe
Yield: 12 sandwiches
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.
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
- 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
- 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
- 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
- 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
- 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.
- 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.
- Before shaping, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper. Set aside.
- 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.
- Store the other cookie dough balls in the fridge while the first batch bakes.
- 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.
- 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
- 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
- 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
- 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.
- 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
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- 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
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