Sourdough Oatmeal Cream Pies

Have you guys ever heard of an oatmeal cream pie? Or the oatmeal sandwich cookie? I believe that they’re the same thing.

I didn’t grow up eating very many store-bought cookies if I’m being honest. We were a big homemade cookie household.

So to my knowledge, I never had the Little Debbie oatmeal creme pies that are so well known.

Prep Time30 mins

Cook Time13 mins

Total Time43 mins

Equipment

Ingredients

Brown Butter Sourdough Oatmeal Cookies

226 g Unsalted Butter, 2 sticks or 1 cup
225 g Rolled Oats, Quick oats or old-fashioned rolled oats
150 g All-purpose flour
½ tsp Kosher Salt
½ tsp Ground Cinnamon
½ tsp Baking Soda
150 g Dark Brown Sugar
100 g Granulated Sugar
2 Eggs
1 TBS Molasses, 20g
150 g Sourdough Discard, or active starter
2 tsp Vanilla Extract

Cream Cheese Filling

227 g Cream Cheese, 8oz or one block, softened
3 TBS Unsalted Butter, softened
1 pinch Kosher Salt
1 tsp Vanilla Extract
300 g Powdered Sugar, sifted if clumpy
Heavy Cream or Milk, as needed if thick

Instructions

Add both sticks of butter to a small saucepan and set over medium heat. Swirl the pan as the butter melts and starts to foam, a few minutes.With a spatula, constantly stir the butter (it can burn quickly!) until the solids brown and it takes on a fragrant popcorn-like aroma. Transfer to a large bowl to cool to room temperature.226 g Unsalted Butter

If you’re using quick oats, you can whisk all of your dry ingredients together in a bowl.If using old-fashioned rolled oats, add all of the dry ingredients to a food processor and pulse it a few times to break the oats apart into a crumbly mixture.Set aside.225 g Rolled Oats, 150 g All-purpose flour, ½ tsp Kosher Salt, ½ tsp Ground Cinnamon, ½ tsp Baking Soda
Add the sugars, eggs, and molasses to the bowl with the cooled brown butter and whisk together until thick and gooey. Be sure to break apart any clumps of brown sugar. Then, pour in the sourdough discard and vanilla extract and whisk to combine.150 g Dark Brown Sugar, 100 g Granulated Sugar, 2 Eggs, 1 TBS Molasses, 150 g Sourdough Discard, 2 tsp Vanilla Extract
Dump the bowl of dry ingredients to the bowl of wet ingredients. Then, use a spatula to fold and mix the thick and gooey cookie dough together just until no floury spots remain.
Preheat the oven to 350ºF (177ºC) and line baking sheets with parchment paper or silicone baking mats.Use a 2 TBS cookie scoop or spoon to portion out about 26-28 equal-sized cookies (about 34g each if you want to be exact) and space them a few inches apart on the baking sheets.Bake one sheet at a time for 13-15 minutes, or until the cookies spread and the edges just start to brown. Don’t overcook or your cookies will be crisp (you want soft and chewy!).Cool on the baking sheets for 5 minutes before transferring to cool completely on wire racks.
While baking and cooling, you can make the cream cheese filling.In a mixing bowl, combine the softened cream cheese, butter, salt, and vanilla extract until light and fluffy. I use a hand electric mixer, but you can use a spatula or whisk if your cream cheese is soft enough.Then, add in the powdered sugar (sift if it’s clumpy) and mix together until thick, smooth, and creamy like frosting. If the mixture is too thick, add a bit of cream or milk to thin it out. If it’s too thin, add more powdered sugar.227 g Cream Cheese, 3 TBS Unsalted Butter, 1 pinch Kosher Salt, 1 tsp Vanilla Extract, 300 g Powdered Sugar, Heavy Cream or Milk
Spoon (or pipe) a couple of tablespoons of cream cheese filling to the center of a completely cooled cookie and sandwich with another cookie. Repeat with the remaining cookies and enjoy!

Notes

Follow my guide above for more detailed instructions, substitutions, photos to make this recipe step-by-step, storage options, tips, and FAQs.
If you want to make the cookies in advance, you can! Store them in an airtight container for about 4 days and make the cream cheese filling the day you want to serve them.