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.)