These Sourdough Discard Glazed Oatmeal Cookies are a tasty way to use leftover sourdough starter! Packed with oats and a sweet glaze, they’re chewy and delightful.
Baking these cookies is a fun way to reduce waste while enjoying a treat. I always smile when I share them, and they disappear so fast that I wonder if they have legs! 😂
I love how the oats give these cookies a hearty feel. Plus, they are easy to make—just mix, scoop, and bake. They’re great for breakfast or a snack anytime!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds a unique flavor and helps the cookies rise a bit. If you don’t have any on hand, you can use applesauce or yogurt as a substitute, but the taste will differ.
Oats: Old-fashioned rolled oats provide great texture. Quick oats can work in a pinch, but they may make the cookies a bit softer. If gluten is a concern, use certified gluten-free oats.
Butter: Unsalted butter is preferred for better control over the cookie’s flavor. You could swap it for coconut oil or vegan butter if you’re looking for a dairy-free option.
Baking Soda: This is key for helping the cookies rise. Make sure it’s fresh for the best results! If you don’t have any, you can use baking powder, but you’ll need to adjust the amount (use about 1.5 teaspoons).
How Do I Make Sure My Cookies Turn Out Perfectly?
Getting cookies just right can sometimes feel tricky. Here are some tips to ensure success:
- **Cream Butter and Sugars Well:** This step incorporates air into the batter, creating a lighter texture. Make sure it’s fluffy before adding other ingredients!
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- **Space Them Out:** Keep cookies about 2 inches apart on the baking sheet to give them room to spread.
- **Cooling Time:** Allowing cookies to cool on the baking sheet helps them set. They may seem soft but will firm up as they cool!
- **Glazing:** For a smoother glaze, ensure your cookies are completely cooled. This prevents the glaze from melting off!
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the cookies:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed starter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 1/2 cups (135g) old-fashioned rolled oats
For the glaze:
- 3/4 cup (90g) powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 10-12 minutes to bake. After baking, you’ll want to let the cookies cool for about 5 minutes on the sheet, and then cool completely on a wire rack. Don’t forget to give the glaze time to set for around 15 minutes after drizzling. So, total, you can have these cookies ready in about an hour, including all steps!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy—this will take about 2-3 minutes. Then, add the sourdough discard, egg, and vanilla extract. Beat everything together until well mixed.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, optional cinnamon, and salt. This helps to evenly distribute the leavening and spices in the cookie dough.
4. Mix it All Together:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Next, fold in the old-fashioned rolled oats, making sure they’re well incorporated into the dough.
5. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie for spreading. If you’d like, you can lightly flatten each dough ball with your hand or the back of a spoon for a more even shape.
6. Bake the Cookies:
Place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft to the touch. Keep an eye on them to avoid overbaking!
7. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Prepare the Glaze:
As the cookies cool, whisk together the powdered sugar, 1 tablespoon of milk (or water), and vanilla extract in a small bowl. Mix until smooth. If the glaze is too thick, add another tablespoon of milk a little at a time until you reach your desired pourable consistency.
9. Drizzle the Glaze:
Once the cookies have completely cooled, drizzle the glaze over them using a spoon or a piping bag for finer control.
10. Allow the Glaze to Set:
Let the glaze set for at least 15 minutes before serving so it firms up a little bit.
Now, enjoy your chewy, flavorful sourdough discard oatmeal cookies topped with a delightful sweet vanilla glaze!
Can I use a different type of sugar in this recipe?
Absolutely! You can substitute the granulated sugar with coconut sugar or even use a sugar alternative like stevia or monk fruit sweetener. Just keep in mind that using alternatives may slightly change the texture and sweetness level of the cookies.
What can I substitute for the sourdough discard?
If you don’t have sourdough discard, you can use applesauce or yogurt as a substitute. Note that while they will add moisture, they won’t provide the same tangy flavor. You could also add a bit of lemon juice or vinegar to mimic the acid in sourdough.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet and freeze until solid, then transfer the frozen dough balls to an airtight container or freezer bag. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to the baking time!
How do I store the cookies once baked?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, store them in the fridge or freeze them for up to three months. Just remember to let them sit at room temperature for a while before enjoying if frozen!