Oatmeal Cream Sandwich Cookie Recipe With Sourdough

This Oatmeal Cream Sandwich Cookie recipe with Sourdough is so easy and simple. I love making these them. They are just a special cookie. No special event is needed, though, to have an excuse to make these delicious cookies!

Close up of Oatmeal cream sandwich cookie recipe with sourdough on white plate.

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What is Oatmeal Cream Sandwich Cookie recipe with Sourdough?

They are a classic oatmeal cookie with the added benefits of sourdough, and to make the flavor even more amazing, brown the butter before hand! The brown butter adds a nutty toffee flavor to your cookies. It’s just so good! Give it a try! These cookies are both soft and chewy cookies. They make the perfect cookie to pair with filling! I used a butter cream filling for these cookies, but these cookies would also be so good with ice cream sandwiches! Just fill it with your favorite creamy ice cream. Vanilla ice cream would be my choice! 

Tools you may need:

Ingredients you’ll need for the Oatmeal Cream Sandwich Cookie recipe with Sourdough

  • butter, browned
  • sugar
  • brown sugar
  • eggs
  • sourdough discard
  • vanilla extract
  • all purpose flour
  • old fashion oats
  • baking soda
  • baking powder
  • salt
  • cinnamon

Ingredients you’ll need for the buttercream filling

  • butter
  • powdered sugar
  • vanilla extract
  • heavy whipping cream
Browned butter in pyrex measuring dish.

How To Brown Butter

Browning butter is very easy. You are simply going to cut up your butter and place it in a pan on your stove top and place it on medium high heat. Stir the butter as it heats and melts. As the butter melts it will start to get foamy and then settle down. Keep a close eye on the butter and keep stirring it! You don’t want it to burn! As soon as it starts smelling deliciously like toffee and you see darker specks on the bottom of the pan, remove from the heat. It is now browned butter and oh, so delicious!

How To Store Your Oatmeal Cream Sandwich Cookie Recipe with Sourdough

If you have any leftovers, store your sourdough oatmeal cream sandwich cookies in an airtight container or cover them tightly with plastic wrap. These never last around my house, but they should stay fresh for a week or two at room temperature. If you still have leftovers after that, store them in the refrigerator or freezer. 

Stack of Oatmeal Cream Sandwich cookie recipe with sourdough on cooling rack.

Why Add Sourdough Discard In Your Baking?

Sourdough discard is a great source of probiotics and is great for your gut! I love incorporating sourdough into as much of my baking as possible. It’s a delicious way to use up any extra discard. If you are feeding your own sourdough starter every day (sometimes twice a day) like I do, you may have a lot of sourdough starter discard. Don’t actually “discard” it! Quick recipes like this are a great way to use leftover sourdough discard. It adds such great flavor and fluffy texture!

Did you know?

The first person to publish an Oatmeal Cookie recipe was Fannie Merrit Farmer in 1896 in the United States.

Oatmeal Cookie batter in mixing bowl.

How to make Oatmeal Cream Sandwich Cookie recipe with Sourdough

  • Place butter in a medium sauce pan over medium high heat. Stir butter and heat until the butter turns a golden brown and smells like toffee. Set aside to cool to room temperature. 
  • Pre heat oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, or bowl of a stand mixer, mix together cooled butter and sugars on medium speed. Add eggs, sourdough starter discard, and vanilla extract and blend until smooth. 
  • Add dry ingredients to the wet ingredients and mix until all ingredients are combined. 
  • With a 1 Tablespoon cookie scoop, spoon cookie dough onto the baking sheet. For best results, press the dough ball down to form cookies. This helps to make them all uniform. Bake cookies for about 8 minutes. (Baking time can vary with each oven.)
  • Let cookies rest on the pan for 1-2 minutes. Then place on a wire rack to cool. 
  • While cookies are cooling start mixing together the filling recipe.
    • Cut up butter and place it in a stand mixer with a paddle attachment. Mix on medium-high speed until the butter is whipped and smooth. Add in powdered sugar, vanilla, and heavy whipping cream. Beat on low speed to start and then increase speed once the powdered sugar is incorporated. Use a spatula to scrape the sides of the bowl to get all ingredients combined. 
  • Once the cookies are cooled you can start spreading the filling onto half of the cookies. Then simply place the remaining cookies on top of the creamy filling and enjoy your delicious treat! 

Find the measurements and full recipe below!

Jump to Recipe
Oatmeal Cream sandwich cookie recipe with sourdough dough on pan.

Tips for Modifying

I usually use a 1 Tablespoon of cookie dough per cookie, but you can use a larger scoop. A medium cookie scoop is about 1.5 Tablespoons. This will yield about 24 sandwich cookies. I would use a 3 Tablespoon scoop if I wanted to make ice cream cookie sandwiches with this Oatmeal Cream Sandwich Cookie recipe with Sourdough. Let your ice cream sit at room temperature for 20-30 minutes. Make sure your cookies are completely cool before adding ice cream to them.

Oatmeal Cream Sandwich Cookie recipe with Sourdough on cooling rack with bowl of filling beside it.

I hope you enjoy this Oatmeal Cream Sandwich Cookie recipe with Sourdough!

Oatmeal Cream Sandwich Cookie with sourdough pinterest graphic.

Oatmeal Cream Sandwich Cookie Recipe With Sourdough

This Oatmeal Cream Sandwich Cookie recipe with Sourdough is a classic oatmeal cookie with the added benefits of sourdough, and to make the flavor even more amazing, brown the butter before hand! The brown butter adds a nutty toffee flavor to your cookies. It's just so good! Give it a try! These cookies are both soft and chewy cookies. They make the perfect cookie to pair with filling! I used a butter cream filling for these cookies, but these cookies would also be so good with ice cream sandwiches! Just fill with your favorite creamy ice cream. Vanilla ice cream would be my choice! 
Print Recipe
Oatmeal Cream Sandwich Cookie recipe with Sourdough on white plate.
Prep Time:15 minutes
Cook Time:8 minutes

Ingredients

  • 1 cup Butter browned
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup sourdough discard
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3 cups of old fashion oatmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon

Vanilla Butter Cream Filling

  • 3/4 cup butter
  • 2 1/2 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon heavy whipping cream

Instructions

  • Place butter in a medium sauce pan over medium high heat. Stir butter and heat until the butter turns a golden brown and smells like toffee. Set aside to cool to room temperature.
  • Pre heat oven to 350 degrees and prepare baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, or bowl of a stand mixer, mix together cooled butter and sugars on medium speed. Add eggs, sourdough starter discard, and vanilla extract and blend until smooth.
  • Add dry ingredients to the wet ingredients and mix until all ingredients are combined.
  • With a 1 Tablespoon cookie scoop, spoon cookie dough onto baking sheet. For best results, press dough ball down to form cookies. This helps to make them all uniform. Bake cookies for about 8 minutes. (Baking time can vary with each oven.)
  • Let cookies rest on pan for 1-2 minutes. Then place on a wire rack to cool.
  • While cookies are cooling start mixing together the filling recipe.
  • Cut up butter and place in a stand mixer with a paddle attachment. Mix on medium-high speed until butter is whipped and smooth. Add in powdered sugar, vanilla, and heavy whipping cream. Beat on low speed to start and then increase speed once the powdered sugar is incorporated. Use a spatula to scrape sides of the bowl to get all ingredients combined.
  • Once cookies are cooled you can start spreading the filling onto half of the cookies. Then simply place the remaining cookies on top of the creamy filling and enjoy your delicious treat!

Notes

I usually use a 1 Tablespoon of cookie dough per cookie, but you can use a larger scoop. A medium cookie scoop is about 1.5 Tablespoons. This will yield about 24 sandwich cookies. 
If you want to make ice cream cookie sandwiches with this Oatmeal Cream Sandwich Cookie recipe with Sourdough, use a 3 Tablespoon scoop. Let your ice cream sit at room temperature for 20-30 minutes. Make sure your cookies are completely cool before adding ice cream to them.
How to brown butter:
Browning butter if very easy. You are simply going to cut up your butter and place it in a pan on your stove top an place on medium high heat. Stir the butter as it heats and melts. As the butter melts it will start to get foamy and then settle down. Keep a close eye on the butter and keep stirring it! You don’t want it to burn! As soon as it starts smelling deliciously like toffee and you see darker specks on the bottom of the pan, remove from the heat. It is now browned butter and oh, so delicious!
 
Servings: 36 cookies

Did you make this recipe?

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2 Comments

    1. You do not need to refrigerate unless it is really warm in your house. Just store the cookies in an air tight container. If you have extra frosting or the cookies aren’t eaten in a couple of days, you can store them in the refrigerator. But I have never needed to put these cookies in the fridge. Hope you enjoy them!

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