Here’s a soft, old-fashioned sourdough discard oatmeal pie recipe—think Little Debbie–style oatmeal creme pies, but homemade and way better 🍪
Sourdough Discard Oatmeal Pies
Ingredients
Oatmeal Cookies
- 1 cup sourdough discard (unfed)
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Cream Filling
- ½ cup butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream
Instructions
- Preheat oven
Preheat to 350°F (175°C). Line baking sheets with parchment. - Mix dry ingredients
In a bowl, whisk oats, flour, baking soda, salt, and cinnamon. - Cream butter & sugar
Beat butter and brown sugar until fluffy. Add egg and vanilla. - Add discard
Mix in sourdough discard until smooth. - Combine
Gradually mix dry ingredients into wet ingredients. - Bake
Scoop tablespoon-sized portions onto baking sheet.
Bake 10–12 minutes until edges are set but centers stay soft. - Cool completely
Cookies must be fully cool before filling.
Make the Filling
- Beat butter until creamy.
- Add powdered sugar and vanilla.
- Beat in milk until fluffy and spreadable.
Assemble
- Spread or pipe filling onto the flat side of one cookie.
- Top with another cookie to make a sandwich.
Tips
- For extra soft pies, slightly underbake the cookies.
- Chill assembled pies 20 minutes to set filling.
- Store airtight up to 3 days or freeze well wrapped.
If you want, I can also share:
- A healthier version (less sugar, whole-grain)
- A pumpkin spice oatmeal pie
- A no-bake filling option
Just tell me 😊