Sourdough Oatmeal Cream Pies
🍪 For the Oatmeal Cookies:
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 g) sourdough discard (unfed, room temperature)
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 2 1/2 cups (200 g) old-fashioned rolled oats
Instructions
- Prep oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Mix in the eggs one at a time. Add the vanilla extract and mix again.
- Add sourdough discard: Stir in the sourdough discard until fully combined.
- Add dry ingredients: In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Add the dry mix to the wet mixture and stir just until combined.
- Add oats: Stir in the rolled oats.
- Scoop cookies: Drop rounded tablespoons of dough onto the baking sheets, leaving space between each cookie.
- Bake: Bake for 10–12 minutes until the edges are lightly golden. The centers may look slightly soft—that’s okay.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
🧁 For the Cream Filling:
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 g) marshmallow creme (like Fluff)
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk or cream (as needed, to reach desired consistency)
Instructions
- Beat butter and marshmallow: In a bowl, beat the softened butter and marshmallow creme until smooth.
- Add powdered sugar and vanilla: Mix in the powdered sugar, vanilla, and salt. Beat until fluffy.
- Adjust texture: If the filling is too thick, add a little milk (1 tsp at a time) until it’s smooth and spreadable.
🧷 To Assemble:
- Match cookies by size. Spread or pipe cream filling on the flat side of one cookie.
- Top with a second cookie, flat side down, and gently press to create a sandwich.
- Repeat with remaining cookies.
📝 Notes
- These cookies stay soft for days if stored in an airtight container.
- You can chill the dough before baking to prevent cookies from spreading too much.
- Marshmallow cream gives a classic texture, but you can also use buttercream or cream cheese filling.
💡 Tips & Tricks
- Use discard that hasn’t been fed in the last day or so. Avoid overly acidic or old discard.
- Add a bit of molasses or use dark brown sugar for extra depth of flavor.
- For a twist, add raisins or chopped walnuts to the cookie dough.
Sourdough Oatmeal Cream Pies
Soft oatmeal cookies made with sourdough discard, filled with sweet marshmallow buttercream.
🕒 Total Time: 40 minutes
👩🍳 Yield: About 15 sandwich cookies
Ingredients
Cookies
- 1 cup butter (softened)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sourdough discard
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 2 1/2 cups rolled oats
Cream Filling
- 1/2 cup butter (softened)
- 1/2 cup marshmallow creme
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- Pinch of salt
- 1–2 tbsp milk or cream
Steps
- Preheat oven to 350°F (175°C). Line trays with parchment.
- Cream butter and sugars. Add eggs, vanilla, and sourdough discard.
- Mix dry ingredients separately, then combine with wet.
- Stir in oats. Scoop dough onto tray.
- Bake 10–12 mins. Let cool fully.
- Beat filling ingredients together until fluffy.
- Sandwich cream between two cookies.
