Sourdough Oatmeal Cream Pies

SOURDOUGH OATMEAL CREAM PIE cookie sandwiches. There are two of these stacked on top of each other. This is the recipe feature image.

Sourdough Oatmeal Cream Pies

Just like you remember from your childhood, these sourdough oatmeal cream pies feature oatmeal cookies with crispy edges and chewy centres, sandwiched together with the lightest vanilla cream frosting. Grab your sourdough starter and let's get baking!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 12

Fermentation Time 2

Total Time 2 40

Servings cookie sandwiches

Calories 493kcal

Ingredients

For The Cookies

200 g All Purpose Flour
5 g Baking Soda
5 g Salt
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
260 g Rolled Oats (not quick oats - see notes)
280 g Butter (softened at room temp, I've used salted)
200 g Brown Sugar
100 g Granulated Sugar
1 Egg
5 g Vanilla Extract
15 g Molasses
150 g Sourdough Starter (or sourdough discard)

For the Filling

170 g Butter (softened at room temp, I've used salted)
350 g Powdered Sugar (confectioner's sugar or icing sugar)
50 g Heavy Cream (can use whole milk in a pinch)
5 g Vanilla Extract
3 g Salt (just a pinch)

Instructions

To a small mixing bowl, add all of the dry ingredients (all purpose flour, baking soda, salt, cinnamon, cloves and rolled oats). Stir together until everything is well combined and set aside.
Now in a separate bowl, cream the soft butter, brown sugar and granulated sugar until they're light and creamy. I've used my stand mixer with a paddle attachment. You can beat them by hand with a whisk if you prefer.
Now add the eggs, vanilla, molasses and sourdough starter (or discard). Beat until everything is well combined. You might notice it looks slightly stringy - this is the sourdough starter!
Now take your dry ingredients and pour on top of the wet ingredients. Stir together using a spatula until they are well combined. You can use your stand mixer with a paddle attachment for this, but I found it easier to just do this step by hand.
Once the sourdough oatmeal cookie dough is well combined, cover with plastic wrap and place into the fridge for a minimum of 2 hours, but up to 24 hours.
When you're ready to bake the cookies, preheat your oven to 180C (375F).
Take 2 extra large cookie sheets and line with parchment paper.
Scoop out balls of cookie dough approx. 2 tablespoon in size (I weighed mine out at 40g each for consistency). Place the balls of cookie dough onto the cookie sheets with plenty of room around them as they will spread quite a bit.
Bake the cookies at 180C (375F) for around 12 minutes or until the edges are starting to crisp up but the middle is still soft. Remove from the oven and allow the cookies to cool on the trays for around 10 minutes before transferring them to a wire cooling rack to cool completely.
While the cookies are cooling, whip your filling together. Place the powdered sugar, vanilla, heavy cream, butter and salt into the bowl of a stand mixer fitted with the whisk attachment and whip until light and fluffy (around 5 minutes to really get the air in there and create a gorgeously light vanilla cream frosting).
Once the cookies have cooled completely, sandwich them together using the filling. I find piping the filling will give you the best consistency to your sourdough oatmeal cream pies.

Notes

Ingredients at Room Temperature - make sure all of your ingredients are at room temperature before you begin this recipe, particularly the butter, eggs and sourdough starter or discard. This helps all of the ingredients combine more easily.

Allow Plenty of Room - the sourdough oatmeal creme pie cookies will spread quite a bit in the oven so make sure you allow plenty of room on the baking sheet for them to expand.

How To Mix - I've used my stand mixer with a paddle attachment to cream the butter, sugar, eggs and sourdough starter together. You can use an electric hand mixer or just a whisk if you prefer. This recipe is also suitable to make in a food processor. The food processor will chop up the rolled oats reducing the cooking time (so make sure you keep an eye on that).

Nutrition