– Soft, Chewy Cookies with Fluffy Vanilla Filling
Nothing beats the nostalgic taste of homemade oatmeal cream pies. These Sourdough Oatmeal Cream Pies take the classic treat to the next level by adding sourdough discard to the cookie dough, creating a richer flavor, softer texture, and a slight tang that perfectly balances the sweetness of the creamy vanilla filling.
Whether you’re looking for a creative way to use extra sourdough discard or simply craving a bakery-style dessert, these oatmeal cream pies are guaranteed to become a family favorite. They’re soft, chewy, warmly spiced with cinnamon, and filled with a fluffy buttercream that melts in your mouth.
Why You’ll Love This Recipe
- Great way to use sourdough discard
- Soft and chewy oatmeal cookies
- Creamy homemade vanilla filling
- Perfect balance of sweet and tangy
- Easy to make with simple pantry ingredients
- Freezer-friendly
- Better than store-bought oatmeal cream pies
What Makes Sourdough Discard Perfect for Cookies?
Sourdough discard isn’t just for bread—it adds incredible flavor to baked goods. In these cookies, it:
- Enhances the rich brown sugar flavor
- Adds moisture for extra-soft cookies
- Balances sweetness with a mild tang
- Creates a deeper, bakery-style taste
Since the discard isn’t being used as a leavening agent, both active starter and unfed discard work beautifully.
Ingredients
For the Oatmeal Cookies
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ½ cup sourdough discard
- 1½ teaspoons vanilla extract
For the Vanilla Cream Filling
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1½ teaspoons vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
- Piping bag (optional)
How to Make Sourdough Oatmeal Cream Pies
Step 1: Prepare the Oats
For extra soft cookies, stir the oats into the sourdough discard and let them sit for about 10–15 minutes. This optional step softens the oats and gives the cookies an even chewier texture.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat together:
- Softened butter
- Brown sugar
- Granulated sugar
Mix for about 3 minutes until the mixture becomes light and fluffy.
Step 4: Add Wet Ingredients
Beat in:
- Egg
- Egg yolk
Mix until smooth.
Add:
- Vanilla extract
- Sourdough discard
Continue mixing until fully combined.
Step 5: Combine Everything
Gradually add the dry ingredients into the wet mixture.
Fold in the oats gently until no dry flour remains.
Avoid overmixing to keep the cookies tender.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes.
Chilling helps prevent spreading and improves flavor.
Step 7: Bake
Preheat oven to 350°F (175°C).
Line baking trays with parchment paper.
Scoop about 2 tablespoons of dough onto the baking sheet.
Leave about 2 inches between cookies.
Bake for 10–12 minutes, until the edges are lightly golden while the centers remain soft.
Allow cookies to cool for 5 minutes before transferring them to a cooling rack.
Make the Vanilla Cream Filling
Beat the softened butter until smooth.
Gradually add powdered sugar.
Mix in:
- Vanilla extract
- Pinch of salt
- Heavy cream
Beat for 3–4 minutes until light, fluffy, and creamy.
If needed, add more powdered sugar to thicken or more cream to loosen the filling.
Assemble the Cream Pies
Once cookies have completely cooled:
- Pair cookies of similar size.
- Spread or pipe a generous amount of vanilla filling onto one cookie.
- Place another cookie on top.
- Press gently until the filling reaches the edges.
Serve immediately or chill for a firmer filling.
Tips for the Best Oatmeal Cream Pies
- Use old-fashioned rolled oats, not quick oats.
- Don’t overbake—the cookies continue cooking as they cool.
- Chill the dough before baking.
- Always use room-temperature butter.
- Let cookies cool completely before filling.
- Pipe the filling for a bakery-style appearance.
Delicious Variations
Cinnamon Cream Filling
Add ½ teaspoon cinnamon to the buttercream.
Maple Version
Replace vanilla with maple extract for a cozy fall flavor.
Chocolate Chip
Mix ½ cup mini chocolate chips into the cookie dough.
Raisin Oatmeal Cream Pies
Fold in ½ cup raisins for a classic twist.
Peanut Butter Filling
Replace half the butter with creamy peanut butter for a rich, nutty filling.
Storage
Room Temperature: Up to 2 days in an airtight container.
Refrigerator: Up to 5 days.
Freezer: Freeze assembled cream pies for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use active sourdough starter?
Yes. Both active starter and sourdough discard work well in this recipe.
Can I make these ahead of time?
Absolutely. Bake the cookies one day ahead and assemble just before serving for the freshest texture.
Why did my cookies spread too much?
Usually because the dough wasn’t chilled or the butter was too warm.
Can I freeze the cookies?
Yes. Freeze the baked cookies with or without filling for up to 2 months.
Final Thoughts
These Sourdough Oatmeal Cream Pies combine everything people love about the classic childhood favorite with the rich flavor of sourdough baking. The cookies are incredibly soft and chewy, the cinnamon adds cozy warmth, and the fluffy vanilla filling ties everything together into one irresistible dessert.
Whether you’re baking to use up extra sourdough discard, preparing treats for a family gathering, or simply craving a homemade cookie sandwich, this recipe delivers bakery-quality results every time. One bite of these soft oatmeal cookies filled with creamy vanilla frosting, and they’ll quickly become one of your favorite sourdough discard recipes.
