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Sourdough Oatmeal Cream Pies

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Active Time: 45 minutes
Inactive Time (including chilling and cooling): 2 hours 15 minutes
Total Time: 3 hours
Difficulty: Intermediate
Category: Baking, Dessert, Cookies

Ingredients

For the Sourdough Oatmeal Cookies:

  • 225g (1 cup) active sourdough starter (100% hydration)

  • 150g (1 ¼ cups) old-fashioned rolled oats

  • 130g (1 cup) all-purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ½ tsp fine sea salt

  • 115g (½ cup) unsalted butter, softened to room temperature

  • 100g (½ cup) granulated sugar

  • 105g (½ cup, packed) light brown sugar

  • 1 large egg, room temperature

  • 1 tsp pure vanilla extract

For the Cream Cheese Filling:

  • 113g (4 oz) full-fat cream cheese, softened to room temperature

  • 57g (4 tbsp) unsalted butter, softened to room temperature

  • 240g (2 cups) powdered sugar, sifted

  • 1 tsp pure vanilla extract

  • Pinch of fine sea salt

Instructions

Part 1: Make the Cookie Dough & Chill

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

  2. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes, until light and fluffy.

  3. Add Wet Ingredients: Scrape down the sides of the bowl. Add the egg and vanilla extract, mixing on medium until fully combined, about 1 minute. Add the active sourdough starter and mix until just incorporated.

  4. Combine: With the mixer on low, gradually add the dry oat mixture. Mix until just combined and no dry flour remains. Do not overmix. The dough will be thick and slightly sticky.

  5. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This crucial step allows the oats to hydrate, the flavors to meld, and the dough to firm up for easier scooping.

Part 2: Bake the Cookies

  1. Preheat & Prep: About 20 minutes before baking, position oven racks in the upper and lower thirds of your oven. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

  2. Portion Dough: Using a medium cookie scoop (about 1.5 tablespoons), portion the chilled dough, rolling it into smooth balls. Place 8-9 dough balls on each prepared sheet, spacing them at least 2 inches apart as they will spread.

  3. Bake: Bake for 12-14 minutes, rotating the sheets top-to-bottom and front-to-back halfway through, until the edges are set and golden brown and the centers look just set. The cookies will look soft but will firm up as they cool.

  4. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be completely cool before filling.

Part 3: Make the Filling & Assemble

  1. Beat Filling Base: While the cookies cool, prepare the filling. In a clean mixer bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy, about 2 minutes.

  2. Add Sugar & Flavor: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, followed by the vanilla and salt. Once incorporated, increase the speed to medium-high and beat for 1-2 minutes until the filling is very light and fluffy.

  3. Match & Fill: Once cookies are cool, pair them up by size. Turn one cookie from each pair flat-side up. Using a spoon or piping bag, place a generous tablespoon (about 20g) of filling onto the flat side of one cookie.

  4. Sandwich: Gently press the matching cookie, flat-side down, onto the filling until it spreads to the edges. Repeat with remaining cookies and filling.

Storage & Serving Notes

  • Storage: Assembled cream pies must be stored in an airtight container in the refrigerator for up to 5 days. The filling will firm up when chilled.

  • Serving: For the best texture and flavor, let the chilled cream pies sit at room temperature for 15-20 minutes before serving. The cookies will be soft and the filling creamy.

  • Make-Ahead Tips: The cookie dough can be made and chilled for up to 2 days in advance. Baked, unfilled cookies can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month. The filling can be made and refrigerated for up to 3 days; let it soften at room temperature and re-whip briefly before using.

Nutrition Information (Per Cream Pie)

  • Calories: ~380 kcal

  • Total Fat: 16g

  • Saturated Fat: 10g

  • Cholesterol: 55mg

  • Sodium: 180mg

  • Total Carbohydrates: 56g

  • Dietary Fiber: 2g

  • Sugars: 38g

  • Protein: 4g

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