These Sourdough Discard Glazed Oatmeal Cookies are chewy and sweet! Made with oats and the leftover sourdough starter, they bring a fun twist to your cookie routine.
Who knew leftovers could be so tasty? I love how easy it is to whip these up. You’ll find me sneaking a cookie (or two) right off the baking sheet! 🍪
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient that gives the cookies a delightful tang! If you’re out of sourdough discard, you can use unsweetened applesauce or yogurt. Both can add moisture and flavor.
Rolled Oats: Rolled oats create that chewy texture. If you don’t have rolled oats, quick oats can work in a pinch, but they’ll change the texture slightly. I usually stick to rolled oats for the best results.
Butter: Unsalted butter is my go-to for cookies, but you could replace it with coconut oil or margarine if you’re dairy-free. Just note that it may slightly alter the flavor!
Brown Sugar: This adds moisture and a deep sweetness. If you’d prefer a lighter cookie, substitute with white sugar. For a healthier option, try coconut sugar, but it will change the color a bit.
How Do You Get the Perfect Cookie Texture?
Achieving the right texture for these cookies comes down to a few key elements:
- **Cream the Butter and Sugar:** Make sure you blend them until light and fluffy. This creates air pockets, making your cookies soft.
- **Don’t Overmix:** When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- **Chill the Dough (Optional):** If you have time, chilling the dough for 30 minutes helps control spread and gives the cookies a chewier texture.
- **Watch the Baking Time:** Keep an eye on the cookies! Bake just until the edges are golden. They’ll continue to cook a bit while cooling on the baking sheet.
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough discard (unfed, room temperature)
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 teaspoons milk (or enough for desired consistency)
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, plus an additional 10-12 minutes for baking. Allow about 5-10 minutes for cooling on the baking sheet before drizzling with the glaze. All in all, you’ll be enjoying these cookies in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and rolled oats. This mixture will create a nice base for your cookies. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or a wooden spoon to cream the softened butter and brown sugar together until the mixture is light and fluffy. This will give your cookies a nice texture!
4. Combine Wet Ingredients:
Add in the egg, vanilla extract, and sourdough discard to your butter-sugar mixture. Mix everything well until it’s nicely combined.
5. Stir in Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix, or your cookies might be tough!
6. Shape the Cookies:
Using a spoon or a cookie scoop, drop tablespoon-sized portions of dough onto the lined baking sheet, leaving about 2 inches of space between each cookie for spreading.
7. Bake:
Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them; you want the edges to be golden brown and the tops to be set but still soft.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, whisk together the powdered sugar, vanilla extract, and enough milk to create a thick but pourable glaze. Adjust the milk amount to achieve your desired consistency.
10. Drizzle and Enjoy:
Once your cookies are completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before you dig in. Enjoy your delicious, chewy oatmeal cookies with that sweet vanilla glaze!
These cookies are perfect for snacking or as a sweet treat with your coffee. Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of discard. Just ensure it’s at room temperature before incorporating it into the recipe. The cookies might turn out a bit fluffier with an active starter.
What If I Don’t Have Rolled Oats?
If you’re out of rolled oats, you can use quick oats as a substitute. However, keep in mind that the texture might be slightly less chewy but still delicious!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them. Just make sure to wrap them well to prevent freezer burn!
Can I Add Mix-Ins to the Cookies?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruits to the dough for extra flavor and texture. About 1/2 cup of mix-ins is a perfect amount!