Make these delicious and nutritious homemade oatmeal cream pie recipe with your sourdough starter!
Oatmeal Cream Pies! The taste of my childhood! But here’s the thing…I grew up and learned how to read the back of the box!
Have you ever read the back of an oatmeal cream pie box?
EEK!
The very first ingredient is corn syrup, followed by about 500 things I can’t pronounce!
Just take a look…
Um…no thanks.
But still…I’d like my children to taste the delicious pairing of oatmeal cookies and a creamy filling. I’d like them to sit on the porch with friends, sharing these cookies and a cool glass of lemonade.
I’d like them to have happy oatmeal cream pie memories!
(And I’d like them to never have to wonder what weird ingredients I fed them as children!)
That’s exactly what this recipe offers! All the memories, none of the nasty stuff!
And here’s a bonus! You get to use that sourdough starter you keep feeding on your kitchen counter but never quite get around to using it for anything! (Please tell me I’m not the only one!)
This is actually the FIRST recipe I made in my new Bosch mixer! I was so excited to try it out, I chose a recipe everyone would love!
CHECK OUT MY NEW BOSCH…
GET ONE FOR YOURSELF…
So, make these yummy childhood favorites for your next potluck, for your kids (and the neighbor kids – trust me, they come running!), or just for yourself!
Indulge your inner child without feeling guilty!
Sourdough Discard Oatmeal Cream Pies
Ingredients
- 1½ cups brown sugar
- 1 cup butter
- 2 cups sourdough starter
- 3 cups oats (old fashioned or quick cook)
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp allspice
Cream Filling
- 1 cup butter, softenend
- 3 cups powdered sugar
- 2 tsp vanilla
- 1-6 Tbsp milk
Instructions
For Oatmeal Cookies:
- In a large bowl or mixer, cream sugar and butter.
- Add sourdough starter and oatmeal and mix together.
- Add remaining dry ingredients, mix well, and chill in refrigerator several hours or overnight.
- After chilling, preheat oven to 375°.
- Drop dough in large, shaped spoonfuls onto a baking sheet and smash slightly.
- Bake 12-15 minutes, removing to a wire rack to cool.
For Cream Filling:
- Using a stand mixer or hand mixer and a large bowl, beat together butter and powdered sugar.
- Add in vanilla and incorporate.
- With mixer running, add in 1 Tbsp at a time of milk or cream (for a really creamy texture!), until you have the consistency you desire for the center of your oatmeal cream pie! (I like mine a bit thicker, so less milk for me.)
Debbie Williams says
Sourdough starter, do you have a recipe?
Amy says
My favorite would be from Farmhouse on Boone.