Soft Sourdough Oatmeal Cookies
Looking to add a unique twist to your cookie repertoire? Sourdough oatmeal cookies are here to delight your taste buds and bring a lively, wholesome flavor to your favorite sweet treat. These delightful cookies combine the hearty goodness of oats with the distinct tanginess of sourdough, resulting in a cookie experience like no other. To achieve the perfect batch of sourdough oatmeal cookies, it's essential to strike the right balance between the ingredients. The oats provide a satisfying chewiness and a hearty texture, while the sourdough starter brings that unmistakable tang. The addition of spices like cinnamon and nutmeg adds warmth and depth to the cookies, making them even more irresistible.
COOK: 12 - 15m
NOTES: This recipe makes around 40 cookies, in place of icing try adding chocolate chips for Oatmeal Chocolate Chip Cookies.
INGREDIENTS - COOKIES
- 2 cups old fashioned oats
- 1 cup butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 3/4 cup sourdough starter, discard
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1 teaspoon nutmeg
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 3-4 Tablespoons milk
- In a large bowl ( or your Kitchen Aid mixer) cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time.
- Add in the starter, vanilla, cinnamon and nutmeg and mix well.
- In a second bowl, whisk together the flour, oats, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet. The dough should be soft and sticky.
- Place your dough in the fridge to cool for 45 minutes or longer before baking.
- Preheat the oven to 350.
- drop your cookies onto a parchment lined paper, I like to make them about 2 tablespoons of dough - you might only get 8 cookies per sheet, and that's perfect!
- Flatten each cookie slightly
- Bake until soft but set, 12 to 15 minutes for fat cookies. The edges should be light browned and the centers look very soft.
- Allow your cookies to cool on the pans for 5 minutes before moving to a wire rack to cool.
- Transfer to a wire rack to cool completely.
- Once your cookies are mostly cooled, mix up your cookie glaze. I start by adding only 1 tablespoon of milk at a time until the desired consistency is achieved. I like my glaze to be runny enough that it will drip down the cookie on its own. The glaze will set up and harden after about 30 minutes.