invisible hit counter

Sourdough Oatmeal Cream Pies

by

Prep Time: 30 minutes (plus 1 hour chill time)
Cook Time: 10-12 minutes per batch
Total Time: 2 hours 15 minutes
Skill Level: Intermediate
Yield: 12 large sandwich cookies

Recipe Description: A nostalgic, grown-up twist on a classic lunchbox treat. These soft, chewy oatmeal cookies are enriched with tangy sourdough discard for depth of flavor and a tender crumb. They’re sandwiched with a luxurious, not-too-sweet vanilla bean buttercream. The sourdough doesn’t add leavening, but it does add a complex, subtle tang that perfectly balances the sweetness of the cream filling.

Ingredients

For the Sourdough Oatmeal Cookies:

  • 225g (1 cup) unsalted butter, softened to room temperature

  • 200g (1 cup) packed light brown sugar

  • 100g (½ cup) granulated sugar

  • 1 large egg, room temperature

  • 150g (⅔ cup) unfed sourdough starter discard (100% hydration)

  • 1 teaspoon pure vanilla extract

  • 210g (1 ¾ cups) all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon fine sea salt

  • ¼ teaspoon ground nutmeg

  • 180g (2 cups) old-fashioned rolled oats

For the Vanilla Bean Buttercream Filling:

  • 115g (½ cup) unsalted butter, softened to room temperature

  • 240g (2 cups) confectioners’ sugar, sifted

  • 2 tablespoons heavy cream or whole milk

  • 1 teaspoon pure vanilla extract

  • Seeds from ½ a vanilla bean pod (or ½ tsp vanilla bean paste)

  • Pinch of fine sea salt

Instructions

Part 1: Make the Cookie Dough

  1. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color.

  2. Add Remaining Wet Ingredients: Scrape down the bowl. Add the egg, sourdough discard, and vanilla extract. Mix on medium speed until fully incorporated, about 1 minute. The mixture may look slightly curdled—this is normal.

  3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.

  4. Combine Dry & Wet: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just a few flour streaks remain. Do not overmix.

  5. Add Oats: Add the rolled oats and mix on low until evenly distributed. The dough will be thick and slightly sticky.

  6. Chill: Cover the bowl tightly and refrigerate for at least 1 hour (or up to 48 hours). This crucial step prevents overspreading and allows the flavors to meld.

Part 2: Bake the Cookies

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

  2. Portion Dough: Using a medium cookie scoop (about 1.5 tablespoons, or 30g), portion the chilled dough onto the prepared sheets, leaving at least 2 inches between each cookie for spreading. Gently flatten each mound slightly with your palm.

  3. Bake: Bake for 10-12 minutes, rotating the sheets halfway through, until the edges are set and lightly golden but the centers still look soft and puffy.

  4. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. They will deflate slightly as they cool, creating the perfect soft texture.

Part 3: Make the Buttercream & Assemble

  1. Cream Butter: While cookies cool, make the filling. In a clean mixer bowl, beat the softened butter on medium speed for 2-3 minutes until smooth and creamy.

  2. Add Flavor & Sugar: Add the sifted confectioners’ sugar, heavy cream, vanilla extract, vanilla bean seeds, and salt. Start mixing on low until combined, then increase to medium-high and beat for 2-3 minutes until very light, fluffy, and smooth.

  3. Assemble Pies: Once cookies are completely cool, match them into pairs by size. Using a small offset spatula or spoon, spread or pipe a generous tablespoon (about 20g) of buttercream onto the flat side of one cookie. Gently press the matching cookie on top to create a sandwich.

Chef’s Notes & Success Tips

  • Sourdough Discard: Use discard straight from the fridge. The tanginess is part of the charm, but if your discard is exceptionally sour, you can use a recently fed starter for a milder flavor.

  • Cookie Texture: Do not overbake! The cookies will continue to set as they cool. For ultimate chewiness, bake just until the edges brown.

  • Make-Ahead: The dough balls can be scooped, frozen on a tray, then stored in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. Assembled pies can be stored in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Let come to room temperature before serving for the best texture.

  • Customization: Add ½ cup of raisins, chopped toasted walnuts, or chocolate chips to the dough before chilling. A pinch of flaky sea salt on top of the filling before sandwiching adds a wonderful contrast.

Nutrition Information (Per Sandwich Cookie)

  • Calories: ~450 kcal

  • Total Fat: 22g (Saturated Fat: 14g)

  • Cholesterol: 75mg

  • Sodium: 220mg

  • Total Carbohydrates: 60g

  • (Dietary Fiber: 2g | Sugars: 38g)

  • Protein: 4g

Leave a Comment