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!
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.