How to Make  Sourdough Oatmeal Cream Pies

Learn how to make this Little Debbie copycat recipe with brown butter cookies and cream cheese filling!

Why You'll Love This Recipe

•Gourmet upgrade of the Little Debbie classic sandwich cookies. •Cream cheese filling •Chewy and soft cookies •Made with brown butter for caramel flavor

Cookie Ingredients:

Cream Cheese Filling Ingredients:

1. Brown the Butter

Place sticks of butter in a saucepan over medium heat. The butter will sizzle and foam until it starts to brown. Remove from the heat and cool.

2. Mix the Dry Ingredients

Mix the oats, flour, cinnamon, salt, baking soda in a bowl. Set aside while you mix the wet ingredients.

3. Whisk the Wet Ingredients

Whisk the brown butter, sugars, molasses, sourdough discard, eggs, and vanilla extract in another bowl until thick and gooey.

4. Make the Cookie Dough

Add the dry ingredients to the bowl of wet ingredients and use a spatula to stir until the cookie dough is hydrated.

5. Bake

Bake 2 TBS scoops at 350ºF (177ºC) on parchment lined baking sheets for 13-15 minutes or until the cookies flatten and are golden brown on the edges.

6. Make the Cream Cheese Filling

Mix softened cream cheese, butter, and vanilla together in a bowl until fluffy. Then add in the powdered sugar until you have a frosting-like filling.

7. Assemble

Add a couple of tablespoons of filling to the completely cooled cookies and sandwich with another cookie.

How to Store

Sourdough oatmeal cream pies store very well!  You can wrap them and store in the refrigerator for 4-5 days or make the cookies in advance, store, and make the filling on the day of serving.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.