These Sourdough Oatmeal Cream Pies are soft, chewy, and filled with plenty of cozy oatmeal-cookie flavor. Made with sourdough discard, brown sugar, rolled oats, and warm cinnamon, the cookies have a deliciously tender texture with a subtle tang that balances their sweetness.
The best part is the creamy vanilla buttercream tucked between two soft oatmeal cookies. Each bite combines chewy oats, rich brown sugar flavor, and a smooth, sweet filling for a homemade treat that’s perfect with a cup of coffee, tea, or a cold glass of milk.
Why You’ll Love These Sourdough Oatmeal Cream Pies
- Soft and chewy: The cookies stay tender in the center without becoming cakey.
- Great for sourdough discard: It’s an easy and delicious way to use extra discard.
- Classic oatmeal flavor: Brown sugar, cinnamon, and rolled oats give these cookies a comforting homemade taste.
- Creamy filling: A simple vanilla buttercream makes the cookies taste extra indulgent.
- Easy to make: No complicated techniques or special ingredients are needed.
Ingredients
For the Oatmeal Cookies
- ½ cup (120 g) sourdough discard
- ¾ cup (150 g) brown sugar
- ½ cup (115 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100 g) rolled oats
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Vanilla Cream Filling
- ½ cup (115 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
How to Make Sourdough Oatmeal Cream Pies
1. Prepare the Cookie Dough
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.
Add the softened butter and brown sugar to a large mixing bowl. Beat until smooth, creamy, and well combined.
Add the egg, vanilla extract, and sourdough discard. Mix until the wet ingredients are evenly incorporated.
2. Add the Dry Ingredients
In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture. Stir just until a soft cookie dough forms.
Be careful not to overmix. Once the flour has been incorporated, stop stirring.
3. Bake the Oatmeal Cookies
Use a cookie scoop or spoon to portion the dough onto the prepared baking sheet. Leave enough space between each portion because the cookies will spread as they bake.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Avoid overbaking. The cookies will continue to firm up as they cool, and keeping the centers soft is important for achieving the best cream-pie texture.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Let them cool completely before adding the filling.
4. Make the Vanilla Buttercream
While the cookies cool, prepare the filling.
Place the softened butter in a mixing bowl and beat until smooth and creamy.
Gradually add the powdered sugar, mixing continuously until the frosting becomes light and fluffy.
Add the vanilla extract and mix until combined.
Add the milk 1 tablespoon at a time until the filling reaches a smooth, creamy, and spreadable consistency. If the filling becomes too soft, add a little more powdered sugar.
5. Assemble the Cream Pies
Make sure the oatmeal cookies are completely cool before assembling.
Turn one cookie over so the flat side is facing upward. Spread or pipe a generous layer of vanilla buttercream onto the cookie.
Place another oatmeal cookie on top and gently press down to create a sandwich.
Repeat with the remaining cookies and filling.
Tips for the Best Oatmeal Cream Pies
Use softened butter: Soft butter blends more easily with the brown sugar and creates a smoother cookie dough.
Don’t overbake: The cookies should look slightly soft in the middle when they come out of the oven. This helps them stay chewy after cooling.
Use rolled oats: Rolled oats provide a heartier texture and more noticeable oatmeal flavor than finely ground oats.
Cool completely before filling: Warm cookies can soften or melt the buttercream, so give them plenty of time to cool.
Adjust the buttercream: If the filling is too thick, add a tiny amount of milk. If it’s too loose, mix in additional powdered sugar.
Add extra cinnamon: For a warmer, spiced flavor, add a small pinch of cinnamon to the vanilla filling.
Try a little molasses: A small amount of molasses in the cookie dough can deepen the brown-sugar flavor and give the cookies an even more classic oatmeal-cookie taste.
How to Store
Store assembled oatmeal cream pies in an airtight container in the refrigerator.
For the best texture, let them sit at room temperature for a few minutes before serving. This allows the buttercream to soften and become creamy again.
You can also store the cookies separately and fill them shortly before serving.
Can You Freeze Oatmeal Cream Pies?
Yes. For easier storage, freeze the baked cookies separately in an airtight freezer-safe container, placing parchment paper between layers if needed.
Thaw the cookies completely before adding the buttercream filling. This helps preserve their soft texture and keeps the filling fresh.
Serving Ideas
These homemade cream pies make a delicious snack or dessert on their own, but they’re especially good served with:
- Cold milk
- Coffee
- Tea
- Hot chocolate
- A scoop of vanilla ice cream
For a decorative finish, lightly dust the assembled pies with powdered sugar or drizzle a small amount of melted chocolate over the tops.
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes. Sourdough discard can generally be used cold in this recipe. Just mix it thoroughly with the other wet ingredients.
Why are my oatmeal cookies too hard?
Overbaking is one of the most common reasons oatmeal cookies become hard. Remove them from the oven when the edges are lightly golden but the centers still appear soft.
Can I make the filling ahead of time?
Yes. The vanilla buttercream can be prepared ahead and stored covered in the refrigerator. Let it soften slightly and give it a quick mix before using.
Can I make smaller cream pies?
Absolutely. Use smaller portions of dough and adjust the baking time slightly. Keep a close eye on them because smaller cookies can bake more quickly.
Recipe at a Glance
Recipe: Sourdough Oatmeal Cream Pies
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: About 35 minutes, plus cooling
Servings: About 10–12 cream pies, depending on cookie size
Texture: Soft, chewy, and creamy
Main Flavor: Brown sugar, oatmeal, cinnamon, and vanilla
Final Thoughts
These Sourdough Oatmeal Cream Pies are a delicious twist on a nostalgic cookie treat. The soft oatmeal cookies have a gentle sourdough tang that complements the sweetness of the brown sugar, while the smooth vanilla buttercream brings everything together.
They’re simple enough for an everyday dessert but special enough to share with family and friends. If you have sourdough discard waiting in the refrigerator, this is a wonderfully sweet way to turn it into something everyone will enjoy.
