Sourdough Oatmeal Cream Pies

4.74 from 53 votes

These cream pies are made with soft, chewy oatmeal cookies and vanilla buttercream frosting. They are reminiscent of Little Debbie Oatmeal Creme Pies, but made from scratch with sourdough discard and brown butter and taste so much better!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: Cream Pies

Author: Emily Christensen

Equipment

Ingredients

Oatmeal cookies:

114 grams butter ½ cup
110 grams brown sugar ½ cup
100 grams granulated sugar ½ cup
120 grams sourdough discard ½ cup
1 egg 50 grams
5 grams vanilla extract 1 teaspoon
10 grams molasses ½ Tablespoon
1 gram cinnamon ½ teaspoon
135 grams rolled oats 1 ½ cup
210 grams all purpose flour 1 ½ cup
3 grams salt ½ teaspoon
5 grams baking soda 1 teaspoon

Brown butter frosting:

114 grams butter ½ cup
240 grams powdered sugar 2 cups
30 grams milk 2 Tablespoons
2 grams vanilla extract ½ teaspoon
1 gram cinnamon ½ teaspoon
1 gram salt ¼ teaspoon

Instructions

First, make the brown butter. Take the butter for both (1 cup total), and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Place a bowl on a scale and zero it out. Pour the brown butter in the bowl and divide the number by 2. Put half the butter in the refrigerator to solidify for the frosting, and use the other half in the cookie recipe.
Preheat the oven to 375℉.
In a large bowl mix half of the browned butter with the brown sugar and granulated sugar.
114 grams butter, 110 grams brown sugar, 100 grams granulated sugar
Mix in the sourdough discard, egg, vanilla extract, and molasses.
120 grams sourdough discard, 1 egg, 5 grams vanilla extract, 10 grams molasses
In a medium bowl combine the dry ingredients and then add it to the wet ingredients. Mix until combined.
1 gram cinnamon, 135 grams rolled oats, 210 grams all purpose flour, 3 grams salt, 5 grams baking soda
Line 2 large cookie sheets with parchment paper or silicone baking mats.
Use a 2-tablespoon scoop to portion out the cookie dough, placing 12 evenly spaced dough balls on each baking sheet. Then, gently press them down with the palm of your hand to slightly flatten.
Bake for 5 minutes, then switch the baking sheets between racks. Continue baking for another 5 minutes, or until the edges are lightly golden. Be careful not to over bake, as this will result in a crunchier texture.
Let the cookies cool on the pan for a couple minutes and then move them to a cooling rack.
Make the frosting by whipping all the ingredients together until light and fluffy. Place the frosting in a piping bag or a ziplock bag and cut the tip.
114 grams butter, 240 grams powdered sugar, 30 grams milk, 2 grams vanilla extract, 1 gram cinnamon, 1 gram salt
Pipe the frosting in between two cookies and sandwich them together.

Notes

To achieve perfectly round cookies, use a cup or the rim of a canning jar. Right after the cookies come out of the oven, place the cup over each one and gently rotate it in a circular motion. This helps shape the edges while the cookies are still warm and pliable.
To long ferment the dough, place it in the fridge for 12+ hours and then bake as directed.
To store, wrap them with plastic wrap or add them to an airtight container or bag. Keep them on the counter for up to 2 days and then place in the refrigerator.
The cookies can be frozen with the icing by individually wrapping them and then placing them in a freezer-safe bag. Keep in the freezer for up to 2 month.

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