These Sourdough Discard Glazed Oatmeal Cookies are a tasty way to use up leftover sourdough starter! They are chewy, sweet, and have a nice glaze that makes them super special.
Honestly, who doesn’t love a cookie that helps reduce waste? Plus, the oatmeal gives them a hearty feel, so I can convince myself they’re somewhat healthy. Enjoy them warm and gooey!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! Using unfed sourdough starter adds a unique flavor and texture. If you don’t have any discard, you can substitute with unsweetened applesauce or plain yogurt for a similar moistness.
Rolled Oats: They help create that chewy texture in cookies. You can use quick oats if you need, but they might make the cookies a bit softer. Always prefer rolled oats for best results!
Butter: Unsalted butter is best here; it allows for more control over the saltiness. If you’re dairy-free, coconut oil or a plant-based butter is a great substitute.
Flour: All-purpose flour works well, but you can try using whole wheat flour for a nuttier flavor. Just keep in mind that it might alter the texture slightly.
Sweeteners: I like the combo of brown sugar and granulated sugar, as it balances moisture and sweetness. If you want a healthier option, try using coconut sugar or honey (reduce the liquid in the recipe slightly) for a different twist.
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture in oatmeal cookies is all about the mixing and baking times. Don’t overmix the dough; we want it to just come together. Here’s how to get it right:
- Mix butter and sugars until fluffy, but don’t go overboard. This helps to create a lighter cookie.
- Make sure to include the sourdough discard and egg, as they bring moisture and binding to the dough.
- When dropping the dough onto the baking sheet, give them space to expand a little. Flatten them slightly so they don’t stay too thick.
- Monitor baking closely; the cookies should be golden at the edges but soft in the center when you pull them out. They will continue to firm up as they cool!
Follow these tips, and you’ll be on your way to baking fantastic sourdough discard glazed oatmeal cookies that everyone will love!
How to Make Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough starter discard (unfed)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 3/4 cup powdered sugar
- 1-2 tablespoons milk (dairy or plant-based)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 12-15 minutes of baking time. After baking, allow for about 15-20 minutes for the glaze to set. All in all, you’re looking at roughly 45 minutes to enjoy these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Meanwhile, prepare your baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). This mix will ensure that all dry ingredients are well combined. Set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large bowl, using either an electric mixer or a fork, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This step is key to giving the cookies a nice texture!
4. Add Egg and Sourdough Discard:
Beat in the egg first, then add the sourdough discard and vanilla extract. Mix until everything is thoroughly combined; you should have a smooth mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. It’s important not to overmix—stop once you see that the ingredients are no longer dry. The dough will be somewhat soft but should hold together well.
6. Portion the Cookies:
Using a spoon or a cookie scoop, drop rounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Since this dough is thicker, you might want to flatten them slightly with the back of your spoon or fingers to help them spread slightly while baking.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes. You’ll know they’re ready when the edges start to turn golden brown and the cookies are set in the middle.
8. Cool Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Keep adding more milk until you reach a smooth drizzling consistency that you like!
10. Drizzle Over Cookies:
Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or a piping bag if you have one. Get creative with how you want to decorate them!
11. Let Set and Enjoy:
Allow the glaze to set for about 15-20 minutes before serving. Then, dig in and enjoy these delicious, chewy cookies!
Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
It’s best to use unfed sourdough starter discard for this recipe since it’s not active. If you use an active starter, the cookies might spread too much during baking. Stick with discard for the right texture!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 blend that is designed for baking to ensure similar results as the original recipe.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the refrigerator for up to 1 week or freeze them for up to 3 months!
Can I Omit or Substitute the Glaze?
Absolutely! If you prefer, you can skip the glaze altogether or substitute it with a simple dusting of powdered sugar. For a different flavor, try a chocolate glaze instead!
