Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling Recipe
Enjoy these Soft and Chewy Sourdough Oatmeal Cookies with a luscious creamy filling, perfectly balancing tangy sourdough discard, hearty oats, warm cinnamon, and a rich cream cheese frosting. These homemade oatmeal cream pies offer a delightful twist on a classic treat, ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 sandwich cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies
- 1 cup sourdough discard
- 1 ½ cups old-fashioned oats
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
For the Cream Filling
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar using an electric or hand mixer until light and fluffy, about 2–3 minutes. This creates a tender cookie texture.
- Add Wet Ingredients: Mix in 1 large egg, 1 cup sourdough discard, and 1 tsp vanilla extract until the batter is smooth and fully combined, ensuring ingredients are at room temperature for best results.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. Sifting helps prevent clumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
- Fold in Oats: Gently fold in 1 ½ cups old-fashioned oats evenly throughout the dough for texture and heartiness.
- Chill Dough: Cover and chill the dough for at least 1 hour in the refrigerator to prevent spreading and enhance flavor.
- Prepare to Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake Cookies: Using a cookie scoop, place dough onto the baking sheet about 2 inches apart. Bake for 10–12 minutes until the edges are golden brown and centers appear slightly soft, indicating perfect chewiness.
- Cool Cookies: Allow cookies to cool completely on a wire rack before assembling to prevent melting of the filling.
- Make Cream Filling: In a mixing bowl, beat ½ cup softened unsalted butter and 4 oz softened cream cheese together until smooth and fluffy, about 2 minutes.
- Add Powdered Sugar and Vanilla: Gradually add 1 ½ cups powdered sugar and 1 tsp vanilla extract, mixing until creamy. Add a splash of milk if filling is too thick.
- Assemble Cookies: Pipe or spread the cream filling on the bottom of one cookie, then sandwich with another cookie on top.
- Chill for Setting: Refrigerate assembled sandwich cookies for 10–15 minutes to set the filling before serving.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- Do not overbake; cookies should look slightly underdone in the center as they firm up while cooling.
- Use room temperature butter and cream cheese for a smoother, fluffier filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Cookies can be frozen unfilled for up to 3 months; add filling after thawing.
- If sourdough discard is unavailable, substitute with ¼ cup buttermilk or ¼ cup Greek yogurt.
- Quick oats may be used instead of old-fashioned oats, but texture will be softer.
- For dairy-free options, substitute butter with coconut oil and cream cheese with plant-based alternatives.
Keywords: Cookies with Creamy Filling, oatmeal cookies, sourdough cookies, Sourdough Oatmeal cookies, Sourdough Oatmeal Cream Pies
