Here is a comprehensive guide to making Sourdough Oatmeal Cream Pies, a delightful twist on a classic American treat. This recipe combines the wholesome goodness of oats with the subtle tang of sourdough, all held together by a luscious, creamy filling.
The Ultimate Guide to Sourdough Oatmeal Cream Pies
Introduction
There are some flavor combinations that instantly transport you back to childhood—the soft, chewy oatmeal cookie and the sweet, creamy center of a classic cream pie. Now, imagine elevating that nostalgic treat with the deep, nutty notes of brown butter and the gentle, complex tang of sourdough. That is the magic of a homemade Sourdough Oatmeal Cream Pie .
This isn’t just a recipe; it’s an experience. The kitchen fills with the warm, toasty scent of browning butter and cinnamon, a prelude to the deliciousness to come . Using sourdough discard—the unfed starter you might otherwise throw away—adds an incredible depth of flavor and a tender, chewy texture to the cookies that you just can’t get from a box mix . They are the perfect balance of sophisticated and comforting, a grown-up version of the lunchbox staple that will impress family and friends alike. Whether enjoyed with an afternoon coffee or as a special after-dinner treat, these Sourdough Oatmeal Cream Pies are sure to become a new favorite .
The History of the Oatmeal Cream Pie
The story of the oatmeal cream pie is quintessentially American. While home bakers had been making oatmeal cookies and sandwiching them with fillings for generations, the treat became an icon in 1960. The Dolly Madison brand, later more famously associated with Little Debbie, introduced the mass-marketed Oatmeal Creme Pie . It quickly became a staple in lunchboxes across the country, cherished for its soft, cake-like cookies and fluffy, shelf-stable creme filling.
Our version here pays homage to that classic but takes a significant leap forward. By incorporating sourdough, we connect this modern favorite to one of the oldest forms of leavening, used for thousands of years in bread-making. The brown butter adds a layer of French-inspired culinary technique, transforming a simple processed snack into an artisanal, gourmet dessert .
Benefits of Baking with Sourdough Discard
Why add sourdough to a cookie? There are several excellent reasons:
· Enhanced Flavor: The primary benefit is the subtle tanginess that sourdough provides. This “sour” note cuts through the sweetness of the sugar and frosting, creating a more complex and balanced flavor profile .
· Superior Texture: Sourdough discard helps create cookies that are incredibly soft and chewy on the inside with slightly crisp edges. It adds moisture, ensuring they don’t dry out too quickly .
· Reduced Food Waste: This is a fantastic way to use the sourdough discard that accumulates when you feed your starter. Instead of throwing it away, you can turn it into something delicious .
· Digestibility: The long fermentation process (if you choose to chill the dough overnight) can help break down some of the complex carbohydrates and gluten, potentially making the cookies easier to digest .
Ingredient Deep Dive
Understanding your ingredients is the first step to baking success. Here’s what you’ll need for this recipe, drawing from several trusted sources .
For the Brown Butter Sourdough Oatmeal Cookies:
· Unsalted Butter (1 cup / 226g): We use unsalted butter to control the salt level. It will be browned, which is the key to unlocking a nutty, caramel-like depth in the cookies .
· Brown Sugar (1 cup / 200g, packed): Usually a mix of dark and light. Brown sugar adds moisture, chewiness, and a rich molasses flavor .
· Granulated Sugar (½ cup / 100g): Provides sweetness and helps the cookies spread, creating crispier edges.
· Sourdough Discard (½ cup / 120g): Use unfed, cold discard straight from the fridge. This is where the magic tang comes from .
· Large Eggs (2): They bind the ingredients together and add richness.
· Vanilla Extract (2 tsp): Enhances all the other flavors.
· Molasses (1 TB / 20g): Deepens the color and adds an extra layer of spicy-sweet complexity .
· All-Purpose Flour (1 ½ cups / 210g): Provides the structure for the cookies.
· Rolled Oats (3 cups / 240g): Use old-fashioned rolled oats for the best chewy texture. Quick oats can be used but will result in a softer, less textured cookie .
· Cinnamon (1-2 tsp): Adds warmth and spice that pairs perfectly with the oats and brown butter .
· Baking Soda (1 tsp): The leavening agent that helps the cookies rise.
· Salt (1 tsp): Balances the sweetness and enhances the overall flavor.
For the Cream Filling:
There are two popular routes for the filling: a tangy cream cheese frosting and a classic, sweet vanilla buttercream. We’ll provide instructions for both, as they are equally beloved .
Option A: Tangy Cream Cheese Filling
· Cream Cheese (8 oz / 227g): Softened, for that signature tang and creamy texture.
· Unsalted Butter (3 TB / 42g): Softened, to add stability and richness.
· Powdered Sugar (3-4 cups): Sifted to avoid lumps.
· Vanilla Extract (1 tsp):
· Pinch of Salt:
Option B: Classic Vanilla Buttercream
· Unsalted Butter (½ cup / 114g): Softened.
· Powdered Sugar (2 cups / 240g): Sifted.
· Milk (2 TB) or Heavy Cream: To achieve the right consistency.
· Vanilla Extract (1 tsp):
· Pinch of Salt & Cinnamon:
Essential Equipment
· Kitchen scale (highly recommended for accuracy)
· Small saucepan for browning butter
· Mixing bowls (large and medium)
· Whisk and rubber spatula
· Electric hand mixer or stand mixer with paddle attachment
· Two large baking sheets
· Parchment paper or silicone baking mats
· Wire cooling racks
· 2-tablespoon cookie scoop
· Piping bag with a large tip or a zip-top bag (for filling)
Methods: Step-by-Step Instructions
This method is a synthesis of the best techniques from our sources, focusing on the brown butter and sourdough for optimal flavor .
Yield: 14-18 sandwich cookies
Phase 1: Brown the Butter
1. Brown the Butter: Cut 1 cup (226g) of butter into cubes and place them in a light-colored saucepan or skillet. A light-colored pan helps you monitor the color change of the browning milk solids.
2. Melt and Foam: Melt the butter over medium heat, swirling the pan occasionally. It will begin to foam.
3. Watch for the Color: Once the foaming subsides, continue to cook, stirring constantly with a spatula to prevent burning. After 3-5 minutes, you will see golden brown specks forming at the bottom of the pan. The butter will emit a nutty, fragrant aroma .
4. Cool and Divide: Immediately remove the pan from the heat and pour the browned butter into a large heatproof bowl to stop the cooking process. Let it cool to room temperature. (For the frosting, you will need more softened butter, not browned) .
Phase 2: Make the Cookie Dough
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper .
2. Combine Wet Ingredients: To the large bowl with the cooled brown butter, add the brown sugar and granulated sugar. Whisk until thoroughly combined and the mixture looks like a thick paste .
3. Add Remaining Wet Ingredients: Whisk in the eggs, one at a time, followed by the sourdough discard, vanilla extract, and molasses. Mix until the batter is smooth and glossy .
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. (Some bakers like to pulse the oats in a food processor first for a finer texture, but this is optional) .
5. Mix Wet and Dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together until just combined. Be careful not to overmix, or the cookies will become tough. The dough will be quite thick and sticky .
Phase 3: Chill (Optional but Recommended)
· For the best flavor and to prevent the cookies from spreading too much, cover the bowl and refrigerate the dough for at least 1 hour, or up to 12-24 hours. This long fermentation allows the sourdough tang tu develop and the oats to soften .
Phase 4: Bake the Cookies
1. Scoop the Dough: Use a 2-tablespoon cookie scoop to portion out the dough into uniform balls. Place them about 2 inches apart on the prepared baking sheets. Gently press down on each ball with your palm to slightly flatten it .
2. Bake: Bake for 10-13 minutes, or until the edges are just set and lightly golden brown. The centers will still look soft and slightly underdone—this is key for a chewy cookie . For even baking, rotate the pans halfway through .
3. Cool: Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up. Then, transfer them to a wire rack to cool completely. The cookies must be 100% cool before you add the filling, or the frosting will melt .
Phase 5: Make the Filling
For Cream Cheese Filling :
1. In a large bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and fluffy (about 2 minutes).
2. Beat in the vanilla and salt.
3. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and whip until light and airy. If the frosting is too thick, add a splash of milk or heavy cream.
For Vanilla Buttercream :
1. In a large bowl with an electric mixer, beat the softened butter until creamy.
2. Gradually add the powdered sugar, vanilla, salt, cinnamon, and 1 tablespoon of milk. Beat on medium-high speed until fluffy.
3. Add the remaining milk, 1 teaspoon at a time, until you reach your desired spreading consistency.
Phase 6: Assemble the Cream Pies
1. Pair Up: Match the cookies into pairs of similar size and shape, turning one upside down so the flat bottoms are facing each other.
2. Apply Filling: Transfer your chosen frosting to a piping bag fitted with a large tip (or a zip-top bag with the corner snipped off). Pipe a generous swirl of frosting onto the flat side of one cookie from each pair .
3. Sandwich: Gently press the second cookie on top, flat-side down, until the filling spreads slightly toward the edges .
4. **Set (Optional): For cleaner pies, place the assembled cookies in the refrigerator for 15-20 minutes to allow the filling to firm up .
Formation: Tips for the Perfect Texture and Look
· The Perfect Round: If your cookies aren’t perfectly round, try this trick: immediately after they come out of the oven, place a large round cookie cutter or the rim of a glass over a cookie and gently swirl it in a circular motion. This nudges the warm edges into a perfect circle .
· Uniform Size: Using a cookie scoop ensures all your cookies are the same size, which is essential for making neat sandwiches .
· Chewy vs. Crispy: For chewier cookies, slightly underbake them. For crispier cookies, add an extra minute or two to the bake time .
· Browned Butter: Do not skip browning the butter! This one step elevates the cookies from good to unforgettable .
Nutrition Information
Nutritional information is an approximation and will vary based on specific ingredients and the size of your cookies. The following estimates are based on a standard recipe using buttercream frosting .
Serving Size Calories Carbohydrates Protein Fat Saturated Fat Sugar
1 Cream Pie ~408-458 kcal ~61-63g ~4-5g ~17-21g ~10-13g ~38-41g
Who Loves Sourdough Oatmeal Cream Pies?
The lovers of this dessert are a diverse group
· The Home Baker: They love the challenge of a from-scratch recipe and the joy of using their sourdough starter for something other than bread.
· The Nostalgic: Those who grew up on store-bought oatmeal creme pies appreciate this elevated, gourmet version that tastes even better than they remember .
· The Sourdough Enthusiast: Always on the lookout for new and inventive ways to use their discard, they are drawn to the unique tang and texture it provides .
· Anyone with a Sweet Tooth: At their core, these are delicious, comforting, and satisfying cookies that appeal to kids and adults alike .
Conclusion
These Sourdough Oatmeal Cream Pies are more than just a cookie; they are a labor of love that pays off in every single bite. The nutty brown butter, the wholesome oats, the subtle sourdough tang, and the luscious, creamy filling come together in perfect harmony. They are a testament to how a few simple techniques can transform a beloved classic into something truly spectacular. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe is a rewarding and delicious project. So go ahead, preheat your oven, and create a batch of these incredible pies—your kitchen (and your taste buds) will thank you.
Happy Baking
