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

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Instructions

1. Prep oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add eggs and vanilla: Mix in the eggs one at a time. Add the vanilla extract and mix again.
4. Add sourdough discard: Stir in the sourdough discard until fully combined.
5. 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.
6. Add oats: Stir in the rolled oats.
7. Scoop cookies: Drop rounded tablespoons of dough onto the baking sheets, leaving space between each cookie.
8. Bake: Bake for 10–12 minutes until the edges are lightly golden. The centers may look slightly soft—that’s okay.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

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🧁 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)

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Instructions

1. Beat butter and marshmallow: In a bowl, beat the softened butter and marshmallow creme until smooth.
2. Add powdered sugar and vanilla: Mix in the powdered sugar, vanilla, and salt. Beat until fluffy.
3. Adjust texture: If the filling is too thick, add a little milk (1 tsp at a time) until it’s smooth and spreadable.

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🧷 To Assemble:

1. Match cookies by size. Spread or pipe cream filling on the flat side of one cookie.
2. Top with a second cookie, flat side down, and gently press to create a sandwich.
3. Repeat with remaining cookies.

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📝 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.

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💡 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.

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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

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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

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Steps

1. Preheat oven to 350°F (175°C). Line trays with parchment.
2. Cream butter and sugars. Add eggs, vanilla, and sourdough discard.
3. Mix dry ingredients separately, then combine with wet.
4. Stir in oats. Scoop dough onto tray.
5. Bake 10–12 mins. Let cool fully.
6. Beat filling ingredients together until fluffy.
7. Sandwich cream between two cookies.

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