If you love soft oatmeal cookies with a creamy filling, these Sourdough Oatmeal Cream Pies are a delicious twist on a classic treat. The addition of sourdough starter brings a subtle tang, enhances flavor, and makes the cookies extra soft and tender. Perfect for dessert, snacks, or even special occasions, these homemade cream pies are far better than store-bought versions.
Ingredients
For the Oatmeal Cookies:
- 1 cup (240g) sourdough starter (active or discard)
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 ½ cups (200g) rolled oats
For the Cream Filling:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This process takes about 2–3 minutes and is essential for creating soft cookies with a tender texture.
Step 2: Add Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough starter. The mixture may look slightly curdled, but it will smooth out once the dry ingredients are added.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 4: Add Oats
Fold in the rolled oats using a spatula. Make sure they are evenly distributed throughout the dough. The dough will be thick and slightly sticky.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 30–60 minutes. Chilling helps firm up the dough, prevents excessive spreading, and enhances the flavor.
Step 6: Preheat the Oven
Preheat your oven to 180°C (350°F). Line baking trays with parchment paper.
Step 7: Shape and Bake
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking tray, leaving space between each cookie. Gently flatten each ball slightly.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. The cookies should remain soft.
Step 8: Cool Completely
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack. Let them cool completely before adding the filling.
Make the Cream Filling
In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and continue mixing until light and fluffy. Add the vanilla extract and a tablespoon of milk, mixing until the filling is smooth and spreadable. Add more milk if needed to reach the desired consistency.
Assemble the Cream Pies
Take one cookie and spread or pipe a generous layer of cream filling on the flat side. Top with another cookie to form a sandwich. Press gently to spread the filling evenly.
Repeat with the remaining cookies.
Tips for Best Results
- Use sourdough discard for a mild tang, or active starter for a slightly stronger flavor.
- Do not overbake—the cookies should stay soft for the best texture.
- Chill the dough if it feels too sticky to handle.
- For extra flavor, add a pinch of nutmeg or a handful of raisins.
- Pipe the filling for a more professional, bakery-style look.
Variations
- Chocolate Chip Version: Add ½ cup chocolate chips to the cookie dough.
- Spiced Oatmeal: Increase cinnamon and add cloves or ginger for a warm spice blend.
- Maple Cream Filling: Replace vanilla with maple extract for a unique twist.
- Healthier Option: Use whole wheat flour and reduce sugar slightly.
Serving Suggestions
These Sourdough Oatmeal Cream Pies are perfect with a glass of cold milk, a cup of tea, or coffee. They make great lunchbox treats, party desserts, or homemade gifts.
Storage Tips
Store the assembled cream pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze the cookies (without filling) for up to 2 months.
