A classic treat with a sourdough spin, these sourdough oatmeal cream pies are decadent. Fluffy vanilla buttercream is sandwiched between golden, chewy oatmeal cookies for the perfect nostalgic dessert.
Homemade oatmeal cream pies are simply dreamy. With soft, caramel-sweet, chewy cookies and light, fluffy vanilla frosting, this homemade version far surpasses the boxed treats we knew as kids.
I’m not going to say that creme pies didn’t provide delicious childhood memories; they often did. But it’s far more satisfying to enjoy the fruits of our labor without a host of artificial ingredients and preservatives.
Much like these homemade pop tarts or these homemade Lara bars – wholesome, real food, better-for-you treats made right at home. So while I’m not labeling these a health food, at least they are made with simple, real ingredients that taste spectacular.
Serve a platter of these sourdough discard oatmeal cream pies for dessert at any holiday gathering, potluck, or picnic. They make the perfect bite with a buttery and tender outside, and the inside light, cool, and perfectly sweet. A guaranteed hit.
For other tasty treats that can be made at home, check out these sourdough pretzel bites with easy cheese sauce, sourdough graham crackers, delicious sourdough pita chips, savory sourdough discard crackers, or even orange creamsicle popsicles.
Why You’ll Love This Recipe
Delicious and fun – There’s something special about the warm flavors of oatmeal cookies paired with a sweet vanilla frosting. And the sandwich style makes for a childlike treat!
Simple to make – The recipe isn’t long or arduous but can be made rather quickly. Prep and bake the cookies, make the frosting while the cookies cool, then assemble and serve.
Crowd-pleasing dessert – Everyone loves a good cookie sandwich, particularly an oatmeal cream pie. This crowd favorite yields 18 servings, and the recipe doubles easily!
Ingredients
Butter – I use unsalted to better control the overall salt content.
Brown sugar – Either light or dark brown sugar works well, adding extra flavor and moisture to the recipe.
Sourdough discard – Discard provides a deeper, tangy flavor, as well as moist, soft cookies. Active sourdough will work, also, but will have less sourdough flavor.
Oats – You can use old-fashioned or quick cooking oats. If you prefer, you can pulse the old-fashioned oats in a blender a bit before mixing up the batter for a finer texture in the cookies.
Cinnamon – Some cinnamon adds delightful warmth to these cookies.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Stand mixer or large mixing bowl and electric mixer
How to Make Sourdough Oatmeal Cream Pies
Step 1: After preheating the oven to 350 degrees Fahrenheit, add the softened butter, brown sugar, and granulated sugar to your stand mixer. Cream with the paddle attachment, scraping down the sides occasionally.
Step 2: Add in eggs one at a time, followed by vanilla and sourdough discard. Mix well.
Step 3: In a separate bowl, mix oats, flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing after each addition. Don’t overmix.
Step 4: Prepare parchment paper-lined baking sheets, then scoop approximately 36 cookies onto the trays spaced about 2″ apart. Bake for 10 minutes. The edges will turn golden brown, but the middle will still look a bit underdone.
Step 5: After removing from the oven, leave the cookies on the trays for two minutes more before transferring to a cooling rack.
Step 6: While the cookies cool, prepare the frosting. Give your stand mixer bowl a quick wash, then add the room temperature butter and cream cheese. Cream with the whisk attachment.
Step 7: Add vanilla and salt, then slowly add powdered sugar with the mixer on low speed. Once all the sugar is added, whip at medium-high speed until fluffy.
Step 8: Use a piping bag or small offset spatula to spread the frosting onto the flat, bottom side of a fully cooled cookie. Place another cookie on top of the frosting, making a sandwich. Assemble the rest of the cookies into cream pies and enjoy!
Tips
- While chilling the dough is not necessary, it does make scooping the dough easier. Using a cookie scoop also helps with more consistent sizes and shapes.
- To long-ferment the cookie dough, store it in an airtight container in the refrigerator for 12 hours or up to three days.
- If you prefer a cream cheese filling, swap out the buttercream frosting for this vanilla cream cheese frosting!
Recipe FAQs
Cream pies can be stored in an airtight container at room temperature for a couple of days, but should be refrigerated beyond that.
For longer-term storage, pop them into freezer-safe bags and keep them in the freezer. Thaw at room temperature
Either will work, though I would recommend using a food processor to pulse the old-fashioned oats for a softer, more flexible cookie.
A higher moisture content will yield a softer cookie, and being careful not to over bake them will keep them soft, as well. Take them out when they look mildly underbaked, as they will finish as they sit on the baking sheet.
Yes, swap the all-purpose flour for gluten-free flour and make sure your oatmeal is labeled as gluten-free (not in contact with gluten).
More Sourdough Recipes from the Farmhouse
- Sourdough Discard Monster Cookies
- Sourdough Monkey Bread
- Sourdough Beignets
- Sourdough Peanut Butter Cookies
- Sourdough Brownies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homemade Sourdough Oatmeal Cream Pies
Video
Equipment
- 1 Stand Mixer or large mixing bowl, hand mixer
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough discard
- 3 cups oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
Frosting
Instructions
- After preheating the oven to 350 degrees Fahrenheit, add the softened butter, brown sugar, and granulated sugar to your stand mixer. Cream with the paddle attachment, scraping down the sides occasionally.
- Add in eggs one at a time, followed by vanilla and sourdough discard. Mix well.
- In a separate bowl, mix oats, flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing after each addition. Don’t over mix.
- Prepare parchment paper-lined baking sheets, then scoop approximately 36 cookies onto the trays spaced about 2″ apart. Bake for 10 minutes. The edges will turn golden brown, but the middle will still look a bit underdone.
- After removing from the oven, leave the cookies on the trays for two minutes more before transferring to a cooling rack.
- While the cookies cool, prepare the frosting. Give your stand mixer bowl a quick wash, then add the room temperature butter and cream cheese. Cream with the whisk attachment.
- Add vanilla and salt, then slowly add powdered sugar with the mixer on low speed. Once all the sugar is added, whip at medium-high speed until fluffy.
- Use a piping bag or small offset spatula to spread the frosting onto the flat, bottom side of a fully cooled cookie. Place another cookie on top of the frosting, making a sandwich. Assemble the rest of the cookies into cream pies and enjoy!
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
- While chilling the dough is not necessary, it does make scooping the dough easier. Using a cookie scoop also helps with more consistent sizes and shapes.
- To long-ferment the cookie dough, store it in an airtight container in the refrigerator for 12 hours or up to three days.
- If you prefer a cream cheese filling, swap out the buttercream frosting for this vanilla cream cheese frosting!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe and the soft sourdough recipe! Because of this recipe I started watching her FB stories, I’ve enjoyed it!
This was my first sourdough discard recipe I’ve used, as I’m new to sourdough, and it turned out amazing! I definitely made too much dough though – can the dough be frozen for future use?
Yes, that would be fine!
The flavor is great, but mine came out so flat… my starter was bubbly. Why did they go flat?
Over mixing the dough or not chilling it for long enough can be two culprits of them becoming flat. Hope this helps!
I made these tonight and they are delicious! I didn’t have enough cream cheese, so I halved the recipe for the frosting and had enough left to save for my son to use on his toast in the morning.
These were amazing! I couldn’t make the cookies thin enough so I just got a bread knife and cut the cookies in half to make a sandwhich with a good ratio of cookie to cream!! Thanks for the recipe
I cannot wait to try these! Will there be any leftover frosting or does this recipe use all of it? Thanks!!
These were easy to make, and soft and delicious! Could these be frozen?
Sourdough discard? Where do I get this?
Here’s a post about sourdough discard. You have to take it from your sourdough starter.
These turned out great! Pressing down the dough before helped the cookies spread out. Thanks for the great recipe!
Is there a conversion to use fresh milled flour? (If so- what kind would you suggest?) These look amazing! Thank you for sharing
It can be a 1-1 swap if using a hard red or white wheat. If using a soft white wheat, add 1/4 cup more flour per cup of flour in the recipe. If using grams, covert one cup to 150 grams of flour when measuring.