Brown Butter Sourdough Oatmeal Cream Pies

A tangy cream cheese filling for these Sourdough Oatmeal Cream Pies!

They’re an elevated, gourmet version of the Little Debbie classic.

  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 14 pies

Equipment

  • 1 Baking Scale
  • 1 Whisk
  • 1 Spatula
  • 1 Cookie Scoop (2 TBS, #24) or a spoon
  • 2 Large Baking Sheets

Ingredients

Brown Butter Sourdough Oatmeal Cookies

  • 226 g unsalted butter (2 sticks or 1 cup)
  • 225 g rolled oats (quick or old-fashioned)
  • 150 g all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • 150 g dark brown sugar
  • 100 g granulated sugar
  • 2 eggs
  • 1 TBS (20 g) molasses
  • 150 g sourdough discard (or active starter)
  • 2 tsp vanilla extract

Cream Cheese Filling

  • 227 g cream cheese (1 block, softened)
  • 3 TBS unsalted butter (softened)
  • 1 pinch kosher salt
  • 1 tsp vanilla extract
  • 300 g powdered sugar (sifted if clumpy)
  • Heavy cream or milk (as needed)

Instructions

  1. Brown the Butter:
    In a small saucepan over medium heat, melt the butter. Swirl and stir constantly as it foams and browns, watching closely so it doesn’t burn. When it smells nutty and fragrant, remove from heat and transfer to a large bowl to cool.
  2. Prepare the Dry Ingredients:
    • If using quick oats, whisk oats, flour, salt, cinnamon, and baking soda in a bowl.
    • If using old-fashioned oats, pulse dry ingredients in a food processor to break the oats slightly. Set aside.

  4. Mix Wet Ingredients:
    Add the brown sugar, granulated sugar, eggs, and molasses to the cooled brown butter. Whisk until thick and gooey, breaking up any brown sugar clumps. Then whisk in the sourdough discard and vanilla extract.
  5. Combine Dough:
    Add the dry ingredients to the wet and fold together with a spatula until just combined — no dry flour spots should remain.
  6. Scoop & Bake Cookies:
    Preheat oven to 350ºF (177ºC). Line baking sheets with parchment or silicone mats.
    Use a 2 TBS scoop (or spoon) to portion out 26–28 cookies (about 34g each), spacing them apart.
    Bake one sheet at a time for 13–15 minutes, until edges are just beginning to brown.
    Cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully.
  7. Make the Filling:
    In a bowl, combine cream cheese, butter, salt, and vanilla until light and fluffy (hand mixer preferred).
    Add powdered sugar and beat until smooth and creamy. Adjust with milk or cream if too thick, or more powdered sugar if too thin.
  8. Assemble the Cream Pies:
    Spoon or pipe a few tablespoons of filling onto one cookie, then sandwich with another. Repeat with remaining cookies. Enjoy!

Notes

  • Cookies can be made in advance and stored in an airtight container for up to 4 days. Make filling fresh for best texture.