discard oatmeal pies

Here’s a recipe for Discard Oatmeal Pies — a delicious way to use up your sourdough discard while making soft, chewy oatmeal cookies with a creamy filling, just like the classic Little Debbie treat — but better (and homemade!).

🥧 Sourdough Discard Oatmeal Cream Pies

🔄 Why “Discard”?

Using sourdough discard adds a slight tang, extra moisture, and great texture to baked goods — perfect for soft oatmeal cookies!

🧾 Cookie Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 2 large eggs

• ½ cup sourdough discard (unfed, room temp)

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

• 2 cups old-fashioned oats

🥣 Cookie Instructions:

1. Make the Dough

• Cream butter, brown sugar, and granulated sugar together until light and fluffy.

• Add eggs one at a time, mixing well.

• Stir in sourdough discard and vanilla.

2. Add Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

• Add dry mixture to wet and mix until just combined.

• Stir in oats.

3. Chill

• Chill dough for 30–60 minutes to help prevent spreading.

4. Bake

• Preheat oven to 350°F (175°C).

• Scoop tablespoon-sized balls onto a lined baking sheet.

• Bake for 10–12 minutes, or until lightly golden and just set.

• Cool completely before assembling.

🍦 Cream Filling Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream or milk

• Pinch of salt

🧁 Instructions:

• Beat butter until smooth.

• Add powdered sugar and mix until fluffy.

• Add vanilla, salt, and cream. Beat until light and spreadable.

• Optional: For a marshmallow-style filling, fold in ½ cup marshmallow fluff.

🧑‍🍳 Assemble:

• Pipe or spoon filling onto the flat side of one cookie.

• Top with a second cookie and gently press together.

🧊 Storage:

• Store in an airtight container at room temp for 2 days, or refrigerate for up to a week.

• For longer storage, freeze unfilled cookies and add filling when ready to eat.