Sourdough Oatmeal Cookies with Discard
My sourdough oatmeal cookies are the perfect way to enjoy a delicious, cinnamony treat while also using up some of your sourdough starter. These cookies are soft and chewy with an optional maple glaze that hardens on top to really bring out the cookie's chewiness. Warning: these are addicting!
Equipment
- Stand Mixer
- Cookie sheet
- Parchment paper or baking mat
- Cookie scoop
Ingredients
For the cookies:
- 227 g butter softened (1 cup)
- 300 g brown sugar packed (1½ cups)
- 100 g white sugar ½ cup
- 2 teaspoon vanilla extract
- 60 g sourdough discard ¼ cup
- 2 eggs room temperature
- 270 g all-purpose flour 2¼ cups
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 270 g quick-cooking oats 3 cups
For the maple glaze (optional):
- 120 g powdered sugar 1 cup
- ¼ –⅓ cup 100% maple syrup
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Milk as needed for consistency (add 1 teaspoon at a time)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Beat the softened butter, sugars, and vanilla until light and fluffy, 5–10 minutes.227 g butter, 300 g brown sugar, 100 g white sugar, 2 tsp vanilla extract
- Scrape down the bowl, add the sourdough discard and eggs, and mix until just combined.60 g sourdough discard, 2 eggs
- In a separate bowl, whisk the flour, cinnamon, nutmeg, baking soda, salt, and oats.270 g all-purpose flour, 1½ tsp cinnamon, ½ tsp nutmeg, 1 tsp baking soda, 1 tsp salt, 270 g quick-cooking oats
- Slowly add the dry ingredients to the wet and mix until combined.
- Scoop dough balls 2 inches apart on the sheet and lightly flatten with a fork. Bake for 8 minutes — tops will look slightly underdone.
- Cool on the pan at least 5 minutes, then transfer to a rack and cool completely.
- Maple glaze: Whisk the powdered sugar, maple syrup, cinnamon, and vanilla until smooth, thinning with milk 1 teaspoon at a time if needed. Drizzle or dunk the cooled cookies, then let set.120 g powdered sugar, ¼ –⅓ cup 100% maple syrup, ¼ tsp cinnamon, ½ tsp vanilla extract, Milk
Notes
- Don't overbake — these stay soft and chewy when pulled at 8 minutes. Bake a test cookie to dial in your oven.
- Store at room temperature for 4–7 days (better after day two!) or freeze for up to 6 months.
- Scoop dough balls ahead and bake from chilled or frozen, adding 1–2 minutes.
Nutrition
Calories: 152kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 126mgPotassium: 35mgFiber: 1gSugar: 15gVitamin A: 154IUVitamin C: 0.004mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
