These Sourdough Discard Glazed Oatmeal Cookies are a tasty way to use leftover sourdough starter! They are chewy, sweet, and have a delightful glaze that makes them even more special.
Who knew using sourdough could lead to such yummy cookies? I love making these when I have some discard lying around. They’re perfect with a cup of coffee or just as a snack!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Make sure it’s unfed, as it will add a nice flavor. If you don’t have sourdough discard, you can use plain yogurt or applesauce for a different twist.
Rolled Oats: Rolled oats add chewiness and texture to the cookies. Quick oats can work too, but they might give a softer texture. If you want gluten-free cookies, use certified gluten-free oats.
All-Purpose Flour: This keeps the cookies light and fluffy. You can substitute half of it with whole wheat flour for a heartier taste. Gluten-free flour blends are also a good alternative.
Butter: Unsalted butter helps control the saltiness. If you need a dairy-free option, coconut oil or a dairy-free butter can be used instead.
Egg: The egg binds everything together. For a vegan version, you can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or unsweetened applesauce.
How Do You Get the Perfect Glaze for Your Cookies?
The glaze is what makes these cookies stand out! To create a smooth glaze, start by whisking powdered sugar, milk, and vanilla extract together in a small bowl. Here are some tips to get it just right:
- Use milk gradually, 1 tablespoon at a time, until you reach your desired consistency. It should be pourable but not too runny.
- If it’s too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
- For a fun twist, try adding a pinch of cinnamon or lemon juice for extra flavor.
- Drizzle the glaze over cooled cookies for a beautiful presentation. A fork can help with even drizzling.
Let the glaze set for a bit before serving. It adds that perfect sweet finish to your cookies!
Sourdough Discard Glazed Oatmeal Cookies
Ingredients:
- 1 cup sourdough discard (unfed)
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk (or as needed for desired consistency)
- 1/2 teaspoon vanilla extract
For the glaze:
Time Needed:
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake, plus a little extra time to cool and glaze. Overall, you should expect about 45 minutes from start to finish, including baking time and cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt. Whisk these ingredients together until they are evenly mixed.
3. Cream the Sugars and Butter:
In a larger mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
4. Combine Wet Ingredients:
Add the egg, sourdough discard, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s fully combined and creamy.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients. Mixing gently until everything is just combined is key! You don’t want to overmix here—just blend until there are no dry spots.
6. Scoop the Cookie Dough:
Using a spoon or cookie scoop, drop large spoonfuls of cookie dough onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are golden and the tops are set but still slightly soft in the center.
8. Cool Down:
Once baked, remove the cookies from the oven and let them 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, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if it’s too thick or more powdered sugar if too thin.
10. Glaze the Cookies:
Once the cookies are completely cool, drizzle or spread the glaze over the tops. Feel free to be generous here—it adds a lovely sweetness!
11. Let Set and Serve:
Allow the glaze to set before serving your delicious cookies. Store any leftovers in an airtight container at room temperature, and enjoy them throughout the week!
Enjoy your chewy, flavorful Sourdough Discard Glazed Oatmeal Cookies!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you have active sourdough starter, feel free to use it in place of the unfed discard. Just be aware that the cookies may have a slightly more tangy flavor.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer bag.
Can I Make These Cookies Gluten-Free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Also, ensure your oats are certified gluten-free, as cross-contamination can happen with regular oats.
Can I Add Mix-Ins to the Cookie Dough?
Definitely! Feel free to add chocolate chips, nuts, or dried fruit to the dough for extra flavor and texture. Just fold them in gently after combining the wet and dry ingredients.
