These Sourdough Discard Glazed Oatmeal Cookies are soft and chewy treats made with healthy oats and a touch of sourdough starter. They’re a great way to reduce waste and enjoy a tasty snack!
Trust me, the glaze takes these cookies to a whole new level! I can’t help but sneak one (or two) right off the baking sheet—they’re just so hard to resist! 😂
Making them is super simple since you mix everything in one bowl. I love pairing these cookies with a warm cup of tea. They make the perfect cozy afternoon treat!
Key Ingredients & Substitutions
Sourdough Discard: This recipe uses unfed sourdough discard, which adds a unique flavor. If you don’t have sourdough, you can substitute it with yogurt (plain) or buttermilk, but keep in mind that the texture and taste will vary a bit.
Butter: Unsalted butter is best for controlling the salt level. If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter. Just make sure it’s softened for easy mixing!
Baking Ingredients: The combination of baking soda and baking powder helps your cookies rise nicely. If you’re out of one, you can usually double the other, but experiment carefully. A pinch of baking powder can replace baking soda, but not vice versa.
Oats: Old-fashioned oats give a great texture in cookies. If you prefer a finer texture, you can use quick oats. Rolled oats can also work, but be careful not to overmix them to keep them chewy!
Add-ins: I love adding raisins or chopped nuts for extra flavor. If you’re not a fan, try chocolate chips or dried cranberries instead!
How Do I Get My Cookies to Bake Perfectly?
Achieving perfectly baked cookies can be tricky, but here are some tips to ensure success:
- Don’t Overmix: When adding dry ingredients to wet ones, mix just until combined. This helps keep your cookies tender.
- Space Them Out: Give enough room between cookie dough balls on the baking sheet. They spread out as they bake, so aim for about 2 inches apart.
- Keep an Eye on Baking Time: Every oven is a little different! Start checking your cookies at the 12-minute mark. They should be golden around the edges but slightly soft in the center.
- Cooling Time: Let them cool on the baking sheet for a few minutes before transferring them. This helps them firm up a bit.
Following these steps will help you bake cookies that are soft, chewy, and absolutely delicious! Enjoy your baking!
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins or chopped nuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and 12-15 minutes to bake. So, you’re looking at a total time of around 30 minutes before you can enjoy these delicious cookies. Don’t forget to let them cool for about 10 minutes after baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This makes sure it’s nice and hot when your cookies go in! Line a baking sheet with parchment paper to help prevent sticking and make cleaning up easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and brown sugar. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes and helps create a nice, soft cookie.
3. Add the Wet Ingredients:
Next, beat in the egg, sourdough discard, and vanilla extract until everything is well combined. You should have a smooth, creamy mixture now!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Make sure there are no lumps in the flour before combining the mixtures.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir until just combined to keep your cookies tender—don’t overmix!
6. Fold in the Oats and Optional Add-ins:
Gently fold in the old-fashioned oats, and if you’re using them, the raisins or chopped nuts. This adds extra texture and flavor to your cookies.
7. Shape Your Cookies:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart. Don’t worry about making them perfect; they’ll spread a little while baking!
8. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes. You want the edges to be just golden and the centers to be set. Keep an eye on them as baking times can vary with different ovens.
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This helps them firm up before transferring to a wire rack.
10. Prepare the Glaze:
While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until it’s smooth and pourable. If it’s too thick, just add a little more milk until you get your desired consistency.
11. Glaze the Cookies:
Drizzle or carefully spread the glaze over the warm cookies. This adds a sweet, delicious touch! Leave them alone for a few minutes so the glaze can set.
12. Time to Enjoy!
Your Sourdough Discard Glazed Oatmeal Cookies are ready to be enjoyed! They pair wonderfully with a warm beverage. Feel free to store any extras in an airtight container for later—if they last that long!
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s one that is designed for baking to achieve the best texture and taste. Keep in mind that the cookies may have a slightly different texture compared to those made with regular flour.
What Should I Do With Leftover Sourdough Discard?
If you have extra sourdough discard, you can freeze it in an airtight container for up to 3 months. Just thaw it in the fridge overnight before using it in this recipe or any other baking project!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with mix-ins like chocolate chips, dried cranberries, or shredded coconut. Just keep the total amount of add-ins to about 1/2 to 3/4 cups so that the cookies maintain their structure.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresher for longer, you can store them in the refrigerator or freeze them for later enjoyment!
