Chewy Sourdough Oatmeal Cream Pies (A Fun Discard Recipe!)

Do you remember the pure, simple joy of finding an oatmeal cream pie in your lunchbox as a kid? That soft, chewy oatmeal cookie paired with that sweet, fluffy cream filling was the ultimate comfort treat. What if you could recreate that nostalgic magic at home, but with an elevated, modern twist that also helps you use up your sourdough discard?

Welcome to the recipe for homemade Sourdough Oatmeal Cream Pies. This isn’t just a copycat recipe; it’s a major upgrade. The sourdough discard adds a subtle, complex tang that perfectly balances the sweetness of the cookies and filling, creating a treat that’s both familiar and uniquely delicious. Get ready to turn your sourdough starter discard into the most incredible sandwich cookies you’ve ever tasted.

Ingredients

This recipe is broken down into two simple components: the perfectly spiced, chewy oatmeal cookies and the light, fluffy marshmallow cream filling. Using room temperature ingredients is key to the best texture.

Ingredient	Amount/Quantity
For the Chewy Oatmeal Cookies:
Unsalted Butter, softened	1 cup (2 sticks / 226g)
Packed Brown Sugar	1 cup (200g)
Granulated Sugar	½ cup (100g)
Large Eggs, room temperature	2
Pure Vanilla Extract	1 tsp
Sourdough Discard, unfed & room temp	½ cup (120g)
All-Purpose Flour	1 ½ cups (190g)
Baking Soda	1 tsp
Baking Powder	1 tsp
Ground Cinnamon	1 tsp
Salt	½ tsp
Old-Fashioned Rolled Oats	3 cups (270g)
For the Fluffy Cream Filling:
Unsalted Butter, softened	½ cup (1 stick / 113g)
Powdered Sugar, sifted	1 cup (120g)
Marshmallow Creme (like Fluff)	1 jar (7 oz / 200g)
Pure Vanilla Extract	1 tsp

this now & bake later ❤️

Timing

While these cookies require a little patience for the dough to chill, the active time is minimal, and the delicious payoff is more than worth it.

• Preparation Time: 20 minutes
• Chilling Time: 1 hour (minimum)
• Cooking Time: 9-11 minutes per batch
• Total Time: Approximately 1 hour 45 minutes

Step-by-Step Instructions

Let’s bake some nostalgia! We’ll make the cookies first, let them cool completely, and then whip up the dreamy filling.

For the Chewy Oatmeal Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl or the bowl of a stand mixer, beat the softened unsalted butter, packed brown sugar, and granulated sugar on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

• Actionable Tip: Don’t rush this step! Properly creaming the butter and sugars incorporates air into the dough, which is essential for creating a cookie that’s chewy and light, not dense.

Step 2: Mix in the Wet Ingredients

Add the room-temperature eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and the sourdough discard until everything is well combined and the batter is smooth.

• Actionable Tip: Using room-temperature eggs and discard helps them emulsify seamlessly with the creamed butter, preventing the batter from looking curdled and ensuring a uniform texture.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Add this dry mixture to the wet ingredients and mix on low speed until just combined.

• Actionable Tip: Whisking your dry ingredients together first ensures that the leaveners (baking soda and powder) and cinnamon are evenly distributed throughout the dough, guaranteeing a consistent rise and flavor in every cookie.

Step 4: Fold in the Oats and Chill

Using a spatula, fold in the old-fashioned rolled oats until they are evenly distributed. The dough will be quite sticky at this point. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.

• Actionable Tip: Chilling the dough is a critical step. It solidifies the fat in the butter, which prevents the cookies from spreading into thin, crispy wafers in the oven. This is the secret to thick and chewy cookies!

Step 5: Scoop and Bake

When you’re ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop heaping tablespoons of the chilled dough (a medium cookie scoop works perfectly) onto the prepared sheets, leaving about 2 inches of space between them.

• Actionable Tip: Using a cookie scoop is highly recommended. It creates cookies that are uniform in size and shape, which is essential for making perfect sandwich pairs later on.

Step 6: Cool the Cookies Completely

Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly soft and underdone. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

• Actionable Tip: The cookies will finish setting up as they cool. Pulling them from the oven when the centers are still soft is the key to achieving that perfectly soft and chewy texture of a classic oatmeal cream pie.

For the Fluffy Cream Filling

Step 7: Prepare the Cream Filling

While the cookies are cooling, make the filling. In a medium bowl, beat the softened unsalted butter with an electric mixer until it’s creamy and smooth. Add the sifted powdered sugar, marshmallow creme, and vanilla extract. Beat on medium-high speed until the filling is light, fluffy, and completely smooth.

• Actionable Tip: Sifting the powdered sugar before adding it is a must for a perfectly smooth filling. This quick step removes any lumps, ensuring your cream filling is silky, not gritty.

Assembling Your Sourdough Oatmeal Cream Pies

Step 8: Assemble Your Cream Pies

Once the cookies are completely cool, it’s time to assemble. Match up cookies of similar sizes into pairs. Pipe or spread a generous tablespoon of the cream filling onto the flat side of one cookie, then gently press a second cookie on top to create a sandwich. Repeat until all your pies are assembled.

• Actionable Tip: For a clean, bakery-style look, use a piping bag with a round tip to apply the filling. This gives you perfectly even distribution right to the edges.

Nutritional Information

This is an estimate for one Sourdough Oatmeal Cream Pie. Please note that these values are approximate and can vary.

• Calories: 350 kcal
• Protein: 4 g
• Carbohydrates: 45 g
• Fat: 18 g
• Saturated Fat: 11 g
• Sugar: 28 g

Healthier Alternatives

While these are an indulgent treat, here are a few ways to make them a bit lighter:

• Boost the Fiber: Substitute half of the all-purpose flour with white whole wheat flour for a nuttier flavor and more fiber.
• Reduce the Sugar: You can reduce the granulated and brown sugar in the cookies by about 1/4 cup total without drastically affecting the texture.
• DIY Filling: For a filling with less processed ingredients, try making a homemade marshmallow fluff or a stabilized whipped cream filling instead of using the store-bought jar.

Serving Suggestions

These Sourdough Oatmeal Cream Pies are a self-contained dessert, perfect for any occasion.

• Lunchbox Hero: Pack one of these in a lunchbox for a delightful and nostalgic surprise that will make anyone’s day.
• Party Perfect: Arrange them on a platter for a party, potluck, or bake sale. They are always one of the first things to disappear!
• The Classic Pairing: There is nothing better than enjoying one of these chewy, creamy pies with a tall, cold glass of milk.

Common Mistakes to Avoid

To ensure your oatmeal cream pies are perfect, watch out for these common issues.

• Skipping the Chill Time: This is the most common mistake. Solution: Be patient and chill the dough for at least one full hour. This prevents the cookies from spreading too much and becoming thin and crispy.
• Overbaking the Cookies: It’s tempting to wait until the centers look fully cooked, but this will result in a dry, hard cookie. Solution: Pull the cookies from the oven when the edges are set and golden, but the centers still look soft. They will set perfectly as they cool.
• Filling Warm Cookies: If the cookies are even slightly warm, the marshmallow creme filling will melt and ooze out. Solution: Wait until the cookies are 100% at room temperature before you begin assembling the pies.

Storing Tips

Proper storage will keep your cream pies fresh and delicious.

• Room Temperature: Store the assembled oatmeal cream pies in a single layer in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage, you can refrigerate them in an airtight container for up to a week. The cookies will be firmer when cold.
• Freezing: These freeze beautifully! Wrap individual pies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Let them thaw at room temperature before enjoying.

Conclusion

This Sourdough Oatmeal Cream Pies recipe is so much more than just a way to use up starter discard—it’s a journey back to a beloved childhood treat, remade with the care and superior flavor of homemade baking. The subtle tang from the sourdough perfectly complements the warm cinnamon and sweet, fluffy filling, creating a perfectly balanced and utterly irresistible cookie.

We hope you find as much joy in baking and eating these as we do! If you try this recipe, please leave a comment and a rating below. We love seeing your creations and hearing your feedback! For more delicious sourdough discard recipes, don’t forget to subscribe.

FAQs

Q1. Does the sourdough discard make the cookies taste sour?

Not at all! Unfed sourdough discard adds a very subtle, pleasant tang that cuts through the sweetness of the sugars and marshmallow creme. It adds a wonderful depth of flavor that makes these cookies taste complex and interesting, not overtly sour.

Q2. My cookies came out flat. What went wrong?

Flat cookies are almost always due to the dough not being chilled long enough. The butter was likely too warm, causing them to spread too quickly in the oven. Ensure you chill the dough for at least one hour. Another culprit could be an oven that’s not hot enough, so always make sure it’s fully preheated.

Q3. Can I make the cookie dough in advance?

Yes! The cookie dough can be made and stored in an airtight container in the refrigerator for up to 3 days. The flavor will even deepen and improve overnight. You can also freeze scoops of the dough for up to 3 months for cookies on demand.

Q4. Is there a good substitute for marshmallow creme?

For that classic oatmeal cream pie flavor, marshmallow creme is essential. However, if you don’t have it, a simple American buttercream or a cream cheese frosting would also be delicious, though it will result in a different flavor profile.

Print