Spread the love

Discover the ultimate sourdough dessert with these soft, chewy chocolate chip oatmeal cream pies. A perfect mix of tangy sourdough flavor, sweet cream filling, and hearty oats for a nostalgic treat everyone will love!

Contents show

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

Few things compare to the cozy comfort of homemade cookies, especially when they’re packed with oats, chocolate chips, and a hint of sourdough tang! These sourdough chocolate chip oatmeal cream pies strike the perfect balance between chewy and soft, sweet and slightly tart. Sandwiched together with a creamy filling, they’re an irresistible twist on the classic oatmeal cream pie. Whether you’re using up sourdough discard or just want a nostalgic dessert with a little extra depth of flavor, this recipe is sure to become a favorite in your kitchen.

This recipe is a great way to use up your sourdough starter discard while making a dessert that feels both rustic and indulgent. Whether you’re baking them for the family, a cozy weekend treat, or to tuck into lunchboxes, these cream pies are guaranteed to make everyone smile.

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Image illustrates a Pinterest pin of sourdough chocolate chip oatmeal cream pies.

Why You’ll Love This Recipe

A perfect way to use sourdough discard (no waste!)
Soft, chewy, bakery-style oatmeal cookies
Rich buttercream filling that holds up beautifully
Easy to make ahead and store for later
That nostalgic “homemade Little Debbie” flavor

Ingredients You’ll Need

For the Cookies:

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
½ cup sourdough starter (active or discard)
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips

For the Cream Filling:

½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1 Tbsp heavy cream or milk
Pinch of salt
(Optional: 2 Tbsp marshmallow fluff for extra lightness)

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy — about 2–3 minutes. This step adds air to your dough, giving the cookies their soft texture.

Step 2: Mix in the Wet Ingredients

Add the eggs one at a time, then mix in your sourdough starter and vanilla extract. The sourdough adds a subtle tang and keeps the cookies tender for days.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this mixture to your wet ingredients, stirring just until no streaks of flour remain. The dough should be thick and a little sticky — that’s what you want.

Step 4: Add the Oats and Chocolate Chips

Fold in the rolled oats and chocolate chips until everything is evenly distributed. The oats give the cookies a hearty texture while the chocolate adds sweetness.

Step 5: Chill the Dough

Cover the dough and refrigerate it for 30 minutes. This helps prevent the cookies from spreading too much and keeps them chewy in the center. Plus, it helps the sourdough ferment a little bit to obtain that sourdough flavor. You can ferment a bit longer if you wish.

Step 6: Bake

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions, placing them about 2 inches apart.

Bake for 11–13 minutes or until the edges are golden and the centers are just set.

Let them cool on the pan for 5 minutes, then transfer to a wire rack.

Step 7: Make the Cream Filling

In a medium bowl, beat the butter until creamy. Add powdered sugar, vanilla, cream (or milk), and salt. Beat for 2–3 minutes until light and fluffy.
If you want a softer, more nostalgic filling, beat in a couple of tablespoons of marshmallow fluff.

Step 8: Assemble the Cream Pies

Once the cookies are completely cool, spread or pipe about 1–2 tablespoons of filling (¼–½ inch thick) onto the flat side of one cookie. Top it with another cookie and gently press together to form your cream pie.

Step-by-step backyard farming tips in Becoming a Backyard Farmer!

Get it on Amazon →

Step 9: Store and Enjoy

These are best enjoyed the same day but can be stored in the fridge for up to 3 days. For the perfect texture, bring them to room temperature before serving so the filling softens just right.

Tips for Perfect Sourdough Oatmeal Cream Pies

Slightly underbake the cookies for that chewy, soft texture.
Add a pinch of flaky sea salt before baking for a gourmet touch.
Substitute mini chocolate chips for smoother edges when assembling.
Freeze unfilled cookies and add the cream later for longer storage.

Conclusion

There’s a special kind of satisfaction in taking your sourdough starter and turning it into something sweet, simple, and homemade. These Sourdough Chocolate Chip Oatmeal Cream Pies combine the heartiness of oats, the richness of butter, and that unmistakable sourdough flavor in every bite.

They’re not just a treat — they’re a taste of comfort, perfect for cozy evenings, lunchbox surprises, or sharing with the people you love most.

Frequently Asked Questions

1. Can I use active sourdough starter instead of discard?

Yes! An active starter works just as well. The cookies might puff slightly more, but the flavor will be the same — rich and lightly tangy.

2. Can I make these gluten-free?

You can substitute a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. The texture will be a little softer, but still delicious.

3. How do I store these cream pies?

Store them in an airtight container in the refrigerator for up to 3 days. If stacking, place a piece of parchment paper between each layer to prevent sticking.

4. Can I freeze the cookies or the assembled cream pies?

Yes! Freeze the baked cookies (without filling) for up to 2 months. When ready to enjoy, thaw them at room temperature, prepare the filling, and assemble them fresh for the best flavor and texture.

Sourdough Chocolate Chip Oatmeal Cream Pies

These Sourdough Chocolate Chip Oatmeal Cream Pies are the ultimate nostalgic treat with a tangy twist! Soft and chewy oatmeal chocolate chip cookies are made with active sourdough starter discard, then sandwiched together with a fluffy vanilla buttercream filling. The sourdough adds depth of flavor and keeps the cookies tender, making every bite rich, comforting, and just a little bit indulgent. They’re perfect for using up sourdough discard or for a special homemade dessert that feels straight out of a country bakery!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Chill Time 30

Total Time 1 7

Servings 10 cream pies

Equipment

1 stand mixer
1 baking sheet.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large large eggs
½ cup sourdough starter (active or discard)
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips

For the Cream Filling

½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk
Pinch of salt

Instructions

Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar together until light and fluffy, about 2–3 minutes.

Add Wet Ingredients

Mix in 2 large eggs, ½ cup sourdough starter, and 2 teaspoons vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt.
Gradually add the dry mixture to the wet ingredients, mixing just until combined.
(The dough will be thick and slightly sticky — that’s perfect.)

Fold in Oats and Chocolate Chips

Stir in 2 cups rolled oats and 1 cup chocolate chips until evenly distributed throughout the dough.

Chill the Dough

Cover and refrigerate for 30 minutes. This helps the cookies keep their shape and bake up chewy rather than flat.

Bake the Cookies

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough per cookie (or use a medium cookie scoop) and space them 2 inches apart.
Bake for 11–13 minutes, until the edges are golden and the centers look just set.
Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Cream Filling

Beat ½ cup butter until smooth and creamy.
Add 1½ cups powdered sugar, 1 tsp vanilla extract, 1 Tbsp heavy cream or milk, and a pinch of salt.
Beat for 2–3 minutes until light and fluffy.
(For a fluffier, nostalgic-style filling, beat in 2 Tbsp marshmallow fluff.)

Assemble the Cream Pies

Once the cookies are completely cool, spread or pipe about 1–2 tablespoons of filling on the flat side of one cookie (about ¼–½ inch thick).
Top with another cookie and gently press together.