Sourdough Discard Oatmeal Cream Pies

Sourdough Discard Oatmeal Cream Pies

These are soft, chewy oatmeal cookies laced with a little sourdough discard that get sandwiched around a creamy filling. They taste nostalgic, but the discard makes them deeper in flavour and just a little less sweet than the store-bought version.

Ingredients

For the cookies:

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 g) sourdough discard (unfed, room temp)
• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups (270 g) old-fashioned rolled oats

For the cream filling:

• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 (7 oz / 200 g) jar marshmallow creme (like Fluff)
• 1 tsp vanilla extract

Instructions

Make the cookies

1. Cream the butter & sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add wet ingredients – Mix in eggs, vanilla, and sourdough discard until well combined.
3. Dry ingredients – In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Add this into the wet mixture.
4. Fold in oats – Stir in oats until evenly distributed. The dough will be sticky.
5. Chill – Cover and refrigerate for at least 1 hour (this keeps the cookies thick and chewy).
6. Bake – Preheat oven to 350°F (175°C). Scoop heaping tablespoons (or use a medium cookie scoop) onto a parchment-lined baking sheet, leaving space to spread. Bake 9–11 minutes, until edges are golden but centers still look soft.
7. Cool – Let cookies cool on the sheet 5 minutes before transferring to a rack. They’ll set as they cool.

Make the filling

1. Beat butter until creamy.
2. Add powdered sugar, marshmallow creme, and vanilla. Beat until fluffy and smooth.

Assemble

• Match cookies into pairs of similar size.
• Pipe or spread a generous layer of filling on the flat side of one cookie, then sandwich with the other.
• Store in an airtight container. They get even softer and more pie-like after a few hours.

Tips & Variations

• Extra chewy: Use bread flour instead of all-purpose.
• Spiced version: Add nutmeg or cloves to the cookie dough for a cozy twist.
• Bigger pies: Scoop ¼ cup of dough per cookie and bake a little longer for giant pies.
• Freezer-friendly: Unfilled cookies freeze well; just thaw and add filling later.