From Scratch Sourdough Oatmeal Cream Pies Recipe

Last Updated on January 23, 2025 by TheFarmChicken

a stack of oatmeal cream pies

Do you remember growing up enjoying oatmeal cream pies? Nutty Buddy’s? This sourdough spin on the oatmeal cream pie will take you back but also leave you wondering why you didn’t make these From Scratch Sourdough Oatmeal Cream Pies Recipe sooner.

These sandwich cookies are sweetly spiced and SO good! Honestly, I loved these even without the filling but with the filling they were decadent! So, whether you make this recipe just for the chewy oatmeal cookies or the delicious cream pie each is worth it! The grocery store version has around 45 ingredients…these? 14! Enjoy!

This post may contain Amazon affiliate links or other affiliate links. This is no additional cost to you. Read our full disclosure here.

Ingredients for From Scratch Sourdough Oatmeal Cream Pies Recipe

  • Salted and Unsalted Butter- I use salted butter in the cookies and unsalted in the filling you can use salted in the frosting too if you don’t have unsalted but be sure to omit the added salt from the filling recipe.
  • Brown Sugar- Adding sweetness and texture to the cookies. I love baking with brown sugar.
  • Granulated or White Sugar- Added for sweetness.
  • Molasses- I love the flavor that molasses brings to a cookie. Especially when it has oats in it. I use the Grandma Molasses NOT blackstrap.
  • Sourdough Discard or Active Sourdough Starter- You can use either active or leftover sourdough discard in this recipe. Need a sourdough starter? Check out Learning Sourdough with Agnes or you can buy dehydrated sourdough starter in my Farm Goods store.
  • Large Egg- One large egg at room temperature is all you need for this recipe. The egg acts as a binder and leavening agent.
  • Pure Vanilla Extract- Adds just the right flavor.
  • All Purpose Flour- A cup of all purpose flour is all you need. This is in part to the sourdough discard providing some of the needed flour.
  • Cornstarch- The secret ingredient to a lovely texture!
  • Baking Soda- Helps these cookies be a little fluffy.
  • Salt- The salt balances out the flavor well.
  • Cinnamon- Arguably the best spice for pairing with oats.
  • Nutmeg- Just a little goes a long way. This is optional but I like the way it pairs nicely with the cinnamon and oats.
  • Quick Oats- I use quick oats in this recipe but if you want to try old-fashioned oats or whole oats, they will probably work. Your cookies may just be a little stiffer.
  • Powdered Sugar- For the cream filling.
  • Heavy Whipping Cream- This is used in the cream filling for the cream pie.
cookies on board in the sunshine

Fun Variations to Try with This Recipe:

  • Instead of the cream filling use these cookies with ice cream in the middle like an ice cream sandwich.
  • Make the cookies smaller (1 ½ T) and have mini oatmeal cream pies.
  • Add chocolate chips for a stand-alone cookie.

Other Sourdough Discard Cookie Recipes to Try:

Pin this for Later:

pin image for sourdough cream pies

From Scratch Sourdough Oatmeal Cream Pies Recipe

Ingredients for the Cookies:

  • ¾ cup butter, room temperature (180g)
  • ¾ cup brown sugar
  • ¼ cup granulated sugar (50g)
  • 2 T molasses (not blackstrap)
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract (8g)
  • ½ cup sourdough discard or active starter (120g)
  • 1 cup all purpose flour (140g)
  • 1 tsp cornstarch (3g)
  • 1 tsp baking soda (5g)
  • ½ tsp salt (3g)
  • 1 tsp cinnamon (3g)
  • 1/8 tsp nutmeg
  • 2 ½ cup quick oats (250g)

Frosting Ingredients:

  • ½ cup unsalted butter, softened
  • ¼ tsp salt
  • 1 ½ cup powdered sugar
  • 7-8 T heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cinnamon

Instructions for the Cookies:

  • Preheat your oven to 375 degrees. Convection option if you have it.
  • In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 2 minutes on medium high speed. Next, add the sugars and molasses. Beat until light and fluffy about 3 minutes, scraping the bowl as needed.
  • Add the vanilla and egg and beat for another 2 minutes. Next add the sourdough starter and beat again until well combined.
  • In a separate medium sized bowl combine the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and quick oats. Mix to combine.
  • With a rubber spatula combine the dry ingredients with the bowl of wet ingredients. Mix until just combine. Don’t over mix.
  • Line a baking sheet with parchment paper and scoop your cookies with a large cookie scoop (about 3 T).*see notes
  • You will want to do 6 per cookie sheet. They are bigger, thicker cookies, and you don’t want them to run into each other when baking. If you prefer a flatter cookie flatten the cookie dough slightly with your hand.
  • Bake in the preheated oven for 10-11 minutes or until the centers are set and the edges are golden brown color.
  • Remove from the oven and let rest on baking sheet for 5 minutes before transferring the cookies to a wire rack to finish cooling.

Instructions for the Cream Filling:

  • In the bowl of a stand mixer with the whisk attachment or a medium bowl with a hand mixer beat the butter for 2 minutes on medium high speed.
  • Next, add the vanilla, salt, and powdered sugar and beat on low until the powdered sugar starts to combine.
  • Add the heavy cream 1 T at a time until you reach a nice spreadable consistency. Whip the filling well after each addition of heavy whipping cream.
  • You can stop the mixer to evaluate this as you add the cream.
  • Add the cinnamon if desired.

Assembling the Sourdough Discard Oatmeal Cream Pies:

  • Once the cookies are fully cooled take and spread the cream on the bottom of one cookie and sandwich the next cookie on top. Repeat this with all the cookies until you have them all done.
  • Serve immediately and store the remaining cookies in the fridge, in an airtight container, for 4-5 days.

Notes:

  • If you want to make these cookies ahead of time you can do that simply by not sandwiching the filling in the cookies yet. Simply store your cream filling covered with plastic wrap in the fridge until you are ready to put it on the cookies.
  • *These cookies are pretty big so if you’d rather have a smaller cream pie do about half the size (1 ½ T), place 12 on a cookie sheet and flatten them slightly before placing in the oven for 7-9 minutes.
  • These homemade oatmeal cookies would freeze well unassembled in an airtight container.
  • You can ferment these cookies overnight if you would like. Simply place the dough, covered in the fridge overnight. Let the cookie dough sit on the counter for 1 hour before baking them.
top view of oatmeal cream pies

From Scratch Sourdough Oatmeal Cream Pies Recipe

These sourdough oatmeal cream pies are so fun and have less ingredients than the store-bought version. Enjoy with a glass of milk!
Print Recipe
close up of oatmeal cream pies on wood surface

Ingredients

Ingredients for the Cookies:

  • ¾ cup (180g) butter room temperature
  • ¾ cup (140g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 T molasses not blackstrap
  • 1 egg room temperature
  • 1 tsp (8g) pure vanilla extract 8g
  • ½ cup (120g) sourdough discard or active starter
  • 1 cup (140g) all purpose flour
  • 1 tsp (3g) cornstarch
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (3g) cinnamon
  • 1/8 tsp nutmeg
  • 2 ½ cup (250g) quick oats

Filling Ingredients:

  • ½ cup unsalted butter softened
  • ¼ tsp salt
  • 1 ½ cup powdered sugar
  • 7-8 T heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cinnamon

Instructions

Instructions for the Cookies:

  • Preheat your oven to 375 degrees. Convection option if you have it.
  • In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 2 minutes on medium high speed. Next, add the sugars and molasses. Beat until light and fluffy about 3 minutes, scraping the bowl as needed.
  • Add the vanilla and egg and beat for another 2 minutes. Next add the sourdough starter and beat again until well combined.
  • In a separate medium sized bowl combine the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and quick oats. Mix to combine.
  • With a rubber spatula combine the dry ingredients with the bowl of wet ingredients. Mix until just combine. Don’t over mix.
  • Line a baking sheet with parchment paper and scoop your cookies with a large cookie scoop (about 3 T).*see notes
  • You will want to do 6 per cookie sheet. They are bigger, thicker cookies, and you don’t want them to run into each other when baking. If you prefer a flatter cookie flatten the cookie dough slightly with your hand.
  • Bake in the preheated oven for 10-11 minutes or until the centers are set and the edges are golden brown color.
  • Remove from the oven and let rest on baking sheet for 5 minutes before transferring the cookies to a wire rack to finish cooling.

Instructions for the Cream Filling:

  • In the bowl of a stand mixer with the whisk attachment or a medium bowl with a hand mixer beat the butter for 2 minutes on medium high speed.
  • Next, add the vanilla, salt, and powdered sugar and beat on low until the powdered sugar starts to combine.
  • Add the heavy cream 1 T at a time until you reach a nice spreadable consistency. Whip the filling well after each addition of heavy whipping cream.
  • You can stop the mixer to evaluate this as you add the cream.
  • Add the cinnamon if desired.

Assembling the Sourdough Discard Oatmeal Cream Pies:

  • Once the cookies are fully cooled take and spread the cream on the bottom of one cookie and sandwich the next cookie on top. Repeat this with all the cookies until you have them all done.
  • Serve immediately and store the remaining cookies in the fridge, in an airtight container, for 4-5 days.

Notes

*These cookies are pretty big so if you’d rather have a smaller cream pie do about half the size (1 ½ T), place 12 on a cookie sheet and flatten them slightly before placing in the oven for 7-9 minutes.
If you want to make these cookies ahead of time you can do that simply by not sandwiching the filling in the cookies yet. Simply store your cream filling covered with plastic wrap in the fridge until you are ready to put it on the cookies.
These homemade oatmeal cookies would freeze well unassembled in an airtight container.
You can ferment these cookies overnight if you would like. Simply place the dough, covered in the fridge overnight. Let the cookie dough sit on the counter for 1 hour before baking them.
Servings: 9 cream pies

I hope you enjoy making these fun From Scratch Sourdough Oatmeal Cream Pies Recipe. These chewy cookies bring back fun memories and are so much better for you than the grocery store version. They are so good with a glass of milk! I love how packed full of oats they are and so sweetly spiced!  Enjoy these homemade oatmeal cream pies. Next time I want to try them as a smaller sandwich cookie!

Happy Baking!
Mariah Nienhuis | TheFarmChicken
The LORD is merciful and gracious, slow to anger, and plenteous in mercy.
Psalms 103:8

Shop this Post:

milk and oatmeal cream pies
close up of smore with sourdough graham cracker

Sourdough Graham Crackers: A Recipe from the Farm

14 shares Facebook Pinterest14 Email Last Updated on January 23, 2025 by TheFarmChicken How fun it i…

a stack of oatmeal cream pies

From Scratch Sourdough Oatmeal Cream Pies Recipe

Last Updated on January 23, 2025 by TheFarmChicken Do you remember growing up enjoying oatmeal cream…

close up of brownie

Simple Sourdough Discard Fudgy Brownie Recipe

Last Updated on January 23, 2025 by TheFarmChicken Do you need a recipe that is simple and chocolate…

flatbread in sunshine on towel

Sourdough Flatbread Recipe with Active Starter

Last Updated on January 23, 2025 by TheFarmChicken This flatbread is a pleasant surprise. Not only i…

sourdough doughnuts

Sourdough Old-Fashioned Sour Cream Doughnuts Recipe

Last Updated on January 23, 2025 by TheFarmChicken A sour cream old-fashioned doughnut is the perfec…

cookie stack with a cookie in hal

Soft and Chewy Sourdough Molasses Cookies Recipe

Last Updated on January 23, 2025 by TheFarmChicken Soft and chewy center with crispy edges. This Sof…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating