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Image illustrates sourdough chocolate chip oatmeal cream pies.

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!
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
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.

Serve and Store

  • Enjoy right away or refrigerate in an airtight container for up to 3 days.
  • For the best texture, bring them to room temperature before serving.