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Sourdough Oatmeal Cream Pies

These Sourdough Oatmeal Cream Pies are the homemade version of Little Debbie's you need. They're thick, chewy brown butter oatmeal cookies filled with the fluffiest marshmallow vanilla cream. The perfect cozy sweet treat!
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Prep Time 45 minutes
Cook Time 14 minutes
Servings 9

Equipment

  • Medium sized pot - for browning your butter.
  • Large mixing bowl or stand mixer bowl - for mixing your cookie dough.
  • Stand or hand mixer - for combining the cookie dough and filling.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Spatula - to help combine the cookie dough.
  • 3 Tablespoon cookie scoop (optional) - to scoop the cookie dough, I love this cookie scoop that makes the job easy. You can also use a scale if you prefer!
  • 3 half size baking sheets - For baking the cookies.
  • Parchment paper or silicone mats - to line the baking sheets to avoid cookies sticking.
  • Medium sized bowl - to combine the marshmallow cream filling.
  • Pastry bag or ziplock - to pipe the filling between the cookies.

Ingredients
  

Brown Butter Oatmeal Cookies:

  • 1 (227g) cup unsalted butter
  • 1 (200g) cup packed brown sugar
  • 1/2 (100g) cup granulated white sugar
  • 1 (20g) Tbsp molasses
  • 1/2 cup (120g) sourdough discard
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 1/4 (275g) cups all-purpose flour
  • 2 1/4 (200g) cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon

Marshmallow Vanilla Cream Filling:

  • 1/2 (113g) cup unsalted butter softened
  • 1 3/4 (210g) cups powdered sugar
  • 1/4 (60g) cup 60g marshmallow fluff or cream
  • 2 (30g) Tbsp 30g heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt

Sourdough Discard Swap:

  • 1/4 (60g) cup whole milk

Marshmallow Fluff or Cream Swap:

  • 2 (240g) cups powdered sugar

Instructions
 

Step 1: Brown the Butter

  • In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma.
    1 (227g) cup unsalted butter
  • Remove from heat immediately. This process typically takes about 5-7 minutes.
  • Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again.
  • You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft.

Step 2: Prepare the Dough

  • In a large mixing bowl or stand mixer bowl, combine the cooled browned butter, brown sugar, granulated white sugar, and molasses.
    1 (200g) cup packed brown sugar, 1/2 (100g) cup granulated white sugar, 1 (20g) Tbsp molasses
  • Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. If it's a bit crumbly, that's okay!
  • Add the egg, egg yolk, sourdough discard, and vanilla extract to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy.
    1/2 cup (120g) sourdough discard, 1 large egg, 1 egg yolk , 2 tsp vanilla extract
  • Sourdough Discard Swap: If you don't have discard, swap it out for milk instead at this time and mix it in.
    1/4 (60g) cup whole milk
  • Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 3: Incorporate Dry Ingredients

  • Add the all-purpose flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt to the wet ingredients.
    2 1/4 (275g) cups all-purpose flour, 2 1/4 (200g) cups old-fashioned rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1 1/4 tsp fine sea salt, 1 1/2 tsp ground cinnamon
  • Gradually combine the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 4: Scoop and Chill the Dough

  • Using a 3 Tablespoon cookie scoop, scoop all of your cookie dough into even balls onto a parchment lined baking sheet. You can also weigh your dough out, each ball should be roughly 50g.
  • Scooping the dough before chilling was the easiest way for me to shape the cookies. If the dough is too soft, chill for 30 minutes then scoop.
  • Transfer the sheet with the cookie dough to the refrigerator and refrigerate the dough for at least 1 hour. For optimal fermentation, chill the dough overnight. DO NOT skip the chill it must be chilled at least one hour for the proper texture.
  • Note about freezing dough: Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long.
  • After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and thaw about 30 minutes and bake cookies as directed below.

Step 5: Bake the Cookies

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.
  • While the oven is preheating, remove the cookie dough balls from the refrigerator and arrange them on cookie sheets. To make sure the cookies don't touch, I do 3 rows of 2 making 6 cookies per sheet.
  • Bake in the preheated oven for 14 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
  • Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies.
  • While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape.
  • Place the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).
  • Transfer the cookies to cooling racks and allow them to cool fully before you fill them.

Step 6: Make the Filling and Fill the Cookies

  • In a mixing bowl, add the softened butter, marshmallow cream, vanilla, and salt.
    1/2 (113g) cup unsalted butter, 1/4 (60g) cup 60g marshmallow fluff or cream , 1 tsp vanilla extract, 1/8 tsp fine sea salt
  • Marshmallow Fluff Swap: If you don't want to use the fluff, you can use increase the powdered sugar instead.
    2 (240g) cups powdered sugar
  • Using hand beaters or a stand mixer with a paddle attachment, whip the filling until the ingredients are combined.
  • Add the powdered sugar to the filling, and mix into the filling on low until the sugar is mixed in.
    1 3/4 (210g) cups powdered sugar
  • Add the cream gradually to the filling, increasing the speed slowly and mixing until the filling is light and fluffy. If the frosting is too thick, add cream in 1 teaspoon increments until it's reached the desired consistency.
    2 (30g) Tbsp 30g heavy cream
  • Note: Cold cream can cause the filling to split, so make sure you whip on medium and watch the consistency. Stop mixing if you see the filling start to separate.
  • Transfer the filling to a pastry bag or a Ziplock, and snip about 1/4 inch of the end of the bag off.
  • Pipe the filling onto one of the cookies in circular motions starting from the center and working outward leaving a 1/4 inch border.
  • Add another cookie on top and gently squeeze together to even the filling and spread it to the edge.
  • Repeat this step with the remaining cookies until all of them are filled. This should make 9 cookie pies.
  • Chill the cream pies for 15-20 minutes to allow the filling to set up, and enjoy!
  • Yields 9 cream pies

Notes

How to Store:
Room temperature- Keep in an airtight container for up to 1 day. Because of the cream filling, these are best refrigerated.
Refrigerator- Store assembled sourdough oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving so the cookies and filling can soften slightly.
Freezer- Wrap each cream pie individually in plastic and freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature until soft enough to enjoy.
Freezing cookie dough: After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and thaw about 30 minutes and bake cookies as directed below.

Nutrition

Serving: 1pieCalories: 755kcalCarbohydrates: 105gProtein: 9gFat: 35g
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