Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling

If you love the idea of chewy oatmeal cookies with a twist, you’re in for a treat! These Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling are packed with flavor, thanks to the sourdough discard, rich butter, and warm cinnamon. But wait—there’s more! The smooth and luscious cream cheese filling turns these cookies into irresistible homemade oatmeal cream pies. The result? A delightful balance of tangy, sweet, and spiced goodness in every bite!

So, let’s dive into the ultimate sourdough cookie experience!

Why You’ll Love These Cookies

✔ Great use for sourdough discard – No waste, just delicious cookies!
✔ Perfectly chewy texture – Oats add heartiness, while sourdough adds a slight tang.
✔ Creamy filling – A buttery cream cheese filling takes these to the next level.
✔ Easy to make – No complicated techniques, just simple baking fun!

Equipment

• Mixing bowls – For combining wet and dry ingredients.
• Electric mixer – Helps achieve a smooth batter and creamy filling.
• Cookie scoop – Ensures uniform cookie sizes.
• Baking sheet – Essential for even baking.
• Parchment paper – Prevents sticking and ensures easy cleanup.
• Wire rack – For cooling cookies before assembling.

What You Will Need & Substitutions?

For the Cookies:

• 🌾 1 cup sourdough discard – Adds tangy flavor and moisture. If unavailable, substitute with ¼ cup buttermilk or ¼ cup Greek yogurt.
• 🍚 1 ½ cups old-fashioned oats – Provides chewiness and texture. Can be replaced with quick oats, but texture will be softer.
• 🍯 ½ cup brown sugar – Adds deep, rich sweetness and moisture. Swap with coconut sugar for a healthier alternative.
• 🍬 ¼ cup granulated sugar – Enhances crispness. Can use cane sugar or maple sugar.
• 🧈 ½ cup unsalted butter, softened – Provides richness and structure. Substitute with coconut oil for a dairy-free option.
• 🥚 1 large egg – Binds ingredients and adds moisture. Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an egg-free version.
• 🥄 1 tsp vanilla extract – Enhances flavor. Almond extract can be used for a different aroma.
• 🌾 1 cup all-purpose flour – Creates structure. Use whole wheat flour for a nuttier taste.
• 🥄 ½ tsp baking soda – Helps the cookies rise. Ensure it’s fresh for best results.
• 🥄 ½ tsp baking powder – Adds lightness. Baking soda alone can be used but may alter the texture.
• 🧂 ½ tsp salt – Balances sweetness. Sea salt or kosher salt work best.
• 🥄 ½ tsp cinnamon – Adds warmth. Can be replaced with nutmeg or pumpkin spice for variation.

For the Cream Filling:

• 🧈 ½ cup unsalted butter, softened – Creates a creamy base. Use plant-based butter for a dairy-free alternative.
• 🍶 4 oz cream cheese, softened – Adds richness. Swap with mascarpone for a milder taste.
• 🍚 1 ½ cups powdered sugar – Sweetens and thickens. Reduce if a less sweet filling is preferred.
• 🥄 1 tsp vanilla extract – Enhances flavor. Can use maple extract for a twist.

Step-by-Step Directions & Tips

Making the Sourdough Oatmeal Cookies:

1️⃣ In a large mixing bowl, cream together 🧈 butter, 🍯 brown sugar, and 🍬 granulated sugar until light and fluffy (about 2-3 minutes). This helps create a tender cookie texture.
2️⃣ Mix in 🥚 egg, 🌾 sourdough discard, and 🥄 vanilla extract until well combined. Ensure all ingredients are at room temperature for a smooth batter.
3️⃣ In a separate bowl, whisk 🌾 flour, 🥄 baking soda, 🥄 baking powder, 🧂 salt, and 🥄 cinnamon. Sifting the dry ingredients can help prevent clumps.
4️⃣ Gradually add the dry ingredients to the wet mixture, then fold in 🍚 oats. Chill dough for at least 1 hour to prevent spreading and enhance flavor.
5️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures easy removal and even baking.
6️⃣ Scoop dough onto the baking sheet, spacing cookies 2 inches apart. A cookie scoop ensures uniform size for even baking.
7️⃣ Bake for 10-12 minutes or until edges are golden brown. Cookies may look slightly underbaked in the center—this is normal!
8️⃣ Cool cookies completely on a wire rack before preparing the filling. This prevents melting when assembling.

Making the Cream Filling:

9️⃣ In a bowl, beat 🧈 butter and 🍶 cream cheese until smooth and creamy (about 2 minutes). A hand mixer works best for a fluffy texture.
🔟 Gradually mix in 🍚 powdered sugar and 🥄 vanilla extract until fully incorporated. If too thick, add a splash of milk.
1️⃣1️⃣ Pipe or spread filling onto one cookie and sandwich with another. Let set in the fridge for 10-15 minutes for best texture. Enjoy!

Tips for the Best Sourdough Oatmeal Cookies

• Chilling the dough prevents cookies from spreading too much.
• Don’t overbake! The cookies should look slightly underdone in the center—they’ll firm up as they cool.
• Use room temperature butter and cream cheese for a smoother filling.

How to Store & Reheating These Sourdough Oatmeal Cookies ?

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for up to a week in the fridge.
• Freezing: Freeze unfilled cookies for up to 3 months. Add filling after thawing.
• Reheating: Allow refrigerated cookies to sit at room temperature for 15 minutes before enjoying.

How to Serve ?

• With a glass of milk – Classic and comforting!
• Alongside coffee or tea – Perfect for an afternoon treat.
• Drizzled with chocolate – Elevate the flavor with melted chocolate drizzle.
• As a gift – Package in a decorative box for a thoughtful homemade present.

FAQs

Print

These Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling are the ultimate homemade treat! They’re perfectly chewy, slightly tangy, and packed with a creamy, dreamy filling. Whether you’re looking for a creative way to use sourdough discard or simply craving a decadent oatmeal cookie, this recipe has you covered!

So, what are you waiting for? Whip up a batch and treat yourself today! 🍪🧀