These Sourdough Discard Glazed Oatmeal Cookies are a tasty way to use leftover sourdough starter! They’re chewy, sweet, and have a lovely glaze that makes them even more tempting.
If you’ve ever had a cookie craving, these are perfect. I love that they are easy to whip up, plus you can feel good about reducing waste with your sourdough starter. Yummy and eco-friendly! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: Using unfed sourdough starter gives these cookies a slight tang. If you don’t have any on hand, you could substitute with a bit of yogurt or buttermilk for that hint of sourness.
Oats: Old-fashioned rolled oats are perfect for these cookies. If you only have quick oats, those can work too, but they’ll change the texture slightly, making them a bit softer.
Nuts: I love adding chopped walnuts or pecans for some crunch. If you want a nut-free version, simply omit them or use seeds instead, like sunflower seeds.
Glaze Ingredients: The glaze is simple with powdered sugar and milk. If you’d like a citrus twist, use lemon juice in place of milk. Just remember to adjust the sweetness if using lemon!
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture for these cookies can be tricky! Here are some tips to make sure they turn out chewy and delicious:
- **Cream Butter and Sugar Well:** Make sure to beat the butter and sugars until fluffy. This creates air pockets that help give your cookies a nice rise.
- **Don’t Overmix:** Once you add the dry ingredients to the wet ones, mix just until incorporated. Overmixing can lead to tough cookies.
- **Chill the Dough (optional):** If time allows, chilling the dough for about 30 minutes can intensify the flavors and help with spreading during baking.
- **Watch the Baking Time:** Keep an eye on your cookies while baking. They should be slightly golden on the edges but still soft in the center when you take them out. They’ll firm up as they cool!
How to Make Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped nuts (optional, e.g. walnuts or pecans)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes of prep time and then another 10-12 minutes to bake. Allow for some cooling time afterwards, and the total time from start to enjoying these cookies is around 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking.
2. Cream Those Ingredients:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a mixer or a sturdy wooden spoon, cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the egg, followed by the sourdough discard and vanilla extract. Make sure everything is mixed well together—this is what makes your cookies moist and flavorful.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to evenly distribute the dry ingredients and ensures your cookies rise nicely.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Add Oats and Nuts:
Gently fold in the rolled oats and the optional chopped nuts. This adds a nice texture and flavor to your cookies.
7. Portion the Dough:
Scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheet. Make sure to leave about 2 inches of space between each dough ball. For a little extra touch, you can gently flatten each cookie slightly with the back of a spoon.
8. Bake the Cookies:
Pop your baking sheet in the oven and let them bake for about 10-12 minutes, or until the edges are golden and the centers look set. Keep an eye on them towards the end!
9. Cool the Cookies:
Once they’re done baking, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up just right.
10. Make the Glaze:
While your cookies are cooling, it’s time to whip up the glaze. In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until it’s smooth and pourable. You can always adjust the thickness by adding a bit more sugar or liquid, as needed.
11. Drizzle and Enjoy:
Once the cookies are completely cooled, drizzle the glaze over them using a spoon or, if you’re feeling fancy, a piping bag. Let the glaze set for a few minutes.
12. Indulge:
And there you have it! Your chewy, flavorful sourdough discard glazed oatmeal cookies are ready to enjoy. Grab a glass of milk or your favorite beverage and dig in!
Can I Use a Different Type of Sugar?
Yes! You can use coconut sugar or raw sugar in place of brown and granulated sugar. Just keep in mind that it may alter the cookie’s flavor and texture slightly, but they will still be delicious!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Just make sure they’re fully cooled first before wrapping them tightly and placing them in a freezer bag.
Can I Make These Cookies Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, set aside to thicken) and use a vegan butter alternative. The cookies will still turn out tasty!
How Can I Get My Cookies to Be Chewier?
For chewier cookies, try refrigerating the cookie dough for about 30 minutes before baking. You can also slightly underbake them (around 10 minutes) and allow them to set as they cool on the baking sheet. This keeps them soft and chewy!
