These Sourdough Discard Glazed Oatmeal Cookies are a tasty way to use up leftover sourdough starter! With chewy oats and a sweet glaze, they make a delightful snack.
I love how easy these cookies are to whip up, plus they’re perfect for munching anytime. Just be warned, they tend to disappear quickly—so hide some if necessary! 😄
Key Ingredients & Substitutions
Sourdough starter discard: Using unfed starter adds a unique flavor and moisture. If you don’t have any, substitute with an equal amount of mashed banana or applesauce to keep the moisture levels up.
Rolled oats: I recommend using rolled oats for texture. Quick oats can work too, but they might yield a softer cookie. If you want gluten-free cookies, check for certified gluten-free oats.
Unsalted butter: I prefer unsalted butter to control the saltiness of the cookies. If you’re vegan, you can replace it with coconut oil or a plant-based butter.
Flour: All-purpose flour works great, but you can swap in whole wheat flour for a nuttier flavor. Just keep in mind that it may change the texture slightly.
Glaze: While powdered sugar and milk create a lovely glaze, you can use almond milk or a milk alternative for a dairy-free version. You can also skip the glaze for a less sweet treat.
How Do I Get My Cookies to Bake Perfectly?
To achieve the perfect bake for your cookies, focus on two key steps: mixing and baking time. Make sure to cream the butter and sugars until really fluffy; this helps your cookies rise nicely.
- Measure your baking soda correctly, as too much can create a metallic taste and affect rising.
- Watch your baking time closely. Once the edges are golden and the centers look set, they’re ready. Overbaking can lead to dry cookies.
- Let the cookies cool on the baking sheet for a touch before moving them. This helps them firm up and prevents breakage.
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough starter discard (unfed, at room temperature)
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 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
For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk (or as needed)
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 10-12 minutes for baking. Allow an additional 5-10 minutes for cooling and glazing before indulging in your delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper so that your cookies won’t stick. This helps in easy cleanup too!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. This helps to combine the dry ingredients evenly. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer or your hands to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.
4. Combine Wet Ingredients:
Beat in the egg, then add the vanilla extract and sourdough discard to the mixture. Mix well until everything is combined seamlessly.
5. Mix Everything Together:
Gradually add your bowl of dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix, or your cookies might turn out tough!
6. Shape the Cookies:
Using a spoon, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. You can gently flatten each cookie slightly with your fingers or the back of a spoon.
7. Bake:
Pop the cookies in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set. Keep an eye on them to avoid overbaking!
8. Cool:
When they are done, take them out and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, mix the powdered sugar, milk, and vanilla extract in a small bowl until it becomes smooth and drizzles easily. Adjust the milk if necessary to reach your desired consistency.
10. Glaze and Serve:
Once the cookies are fully cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes. Now your delicious cookies are ready to be enjoyed!
These cookies bring a delightful chewiness and a hint of sourdough flavor, all tied together with a lovely sweet glaze. Perfect for a snack or dessert!
Can I Use a Different Type of Sugar?
Sure! You can substitute coconut sugar or even granulated erythritol for a lower-calorie option. Just note that it might slightly alter the sweetness and texture of the cookies.
Can I Make These Cookies Gluten-Free?
Yes! To make them gluten-free, simply swap the all-purpose flour with a gluten-free all-purpose flour blend. Make sure that the oats you use are also certified gluten-free.
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, store them in the fridge for up to a week or freeze them for up to three months.
What if I Don’t Have Sourdough Discard?
No worries! You can substitute the sourdough discard with an equal amount of applesauce or yogurt to maintain moisture and create a similar consistency in your cookies.
