Sourdough Oatmeal Cream Pies
These sourdough oatmeal cream pies are made with chewy spiced oatmeal cookies, rich browned butter, and sourdough discard for a bakery-style upgrade on the classic treat. Sandwiched with a fluffy vanilla cream filling, they’re soft, nostalgic, and packed with flavor in every bite. Perfect for dessert lovers looking for a creative way to use sourdough starter discard!
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Servings: 12 oatmeal cream pies
Ingredients
For the Cookies
- 1 cup browned butter see instructions below
- ¾ cup granulated sugar
- 1 1/4 cups brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ½ cup sourdough discard
For the Cream Filling
- 1 cup salted butter softened
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 tablespoons heavy cream
Instructions
How to Brown Butter
- Place butter in a saucepan or cast-iron skillet over medium heat.Allow it to melt completely, then begin to stir frequently as it foams.After 5–7 minutes, the butter will turn golden brown with a nutty aroma. Brown specks will form at the bottom of the pan—this is flavor!Immediately remove from heat and pour into a heatproof bowl to cool slightly before using in the cookie dough.
Make the cookie dough
- In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until fully combined. Stir in the sourdough discard. Add the oats.
Add the dry ingredients
- In a separate bowl, whisk together flour, cinnamon, ginger, baking soda, and salt. Fold the dry mixture into the wet ingredients until just combined.
Chill the dough
- For best results, chill the dough for 20 minutes to reduce spreading.
Bake the cookies
- Preheat oven to 375°F. Scoop dough into 3-tablespoon portions and place on lined baking sheets, leaving space between cookies. Bake for 11–12 minutes, until edges are golden and centers are just set. Cool completely on a wire rack.
Make the filling
- In a stand mixer or large bowl with a hand mixer, beat softened butter until creamy. Add vanilla extract. Slowly mix in powdered sugar, then beat in heavy cream until fluffy.
Assemble the cream pies
- Spread or pipe the cream filling onto the flat side of one cookie. Top with another cookie and gently press together to form a sandwich. Repeat with remaining cookies. This recipe yields about 12 sourdough oatmeal cream pies.
Notes
Yield
- About 12–14 sandwich cookies (depending on size).
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep chilled in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap each cream pie individually and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Nutrition
Serving: 1oatmeal cream pie | Calories: 689kcal | Carbohydrates: 92g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 400mg | Potassium: 152mg | Fiber: 3g | Sugar: 60g | Vitamin A: 1023IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 2mg
Calories: 689kcal
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