Sourdough Pecan Pie Oatmeal Cookies: A Cozy Bake with Southern Charm

Why You’ll Love This Recipe

Sourdough Pecan Pie Oatmeal Cookies bring together everything comforting about home baking: warm spices, buttery pecans, and the gentle chew of oats. What truly sets these cookies apart is the addition of sourdough discard. Instead of wasting excess starter, you can transform it into a flavorful ingredient that adds subtle tang and depth, balancing the sweetness of the brown sugar and maple notes.

I first tested this recipe on a quiet weekend afternoon, hoping to recreate the nostalgic flavors of pecan pie in a more portable form. The result was even better than expected. The cookies baked up soft in the center, slightly crisp around the edges, and rich without being overly sweet. The sourdough does not overpower; rather, it enhances the overall complexity of flavor. These cookies are perfect for holiday platters, afternoon coffee breaks, or make-ahead treats for busy weeks. If you enjoy classic desserts with a twist, this recipe deserves a place in your baking rotation.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Old-fashioned rolled oats provide structure and chew. They give the cookies body and help them stay tender rather than cakey.

All-purpose flour forms the base of the dough. It supports the oats and ensures the cookies hold their shape while baking.

Sourdough discard adds mild tang and moisture. I used unfed discard straight from the refrigerator, and it worked beautifully.

Unsalted butter contributes richness and flavor. Softened butter creams easily with sugar for a smooth dough.

Brown sugar delivers deep caramel notes reminiscent of classic pecan pie filling.

Granulated sugar balances the molasses flavor of brown sugar and helps with crisp edges.

Eggs bind the ingredients together and add tenderness to the finished cookies.

Pure vanilla extract enhances sweetness and rounds out the flavor profile.

Baking soda provides lift, ensuring the cookies are soft rather than dense.

Salt sharpens all the flavors and prevents the cookies from tasting flat.

Ground cinnamon adds warmth and complements the nuttiness of the pecans.

Chopped pecans are the star ingredient, offering crunch and a buttery, toasted flavor in every bite.

Maple syrup gives subtle sweetness and reinforces the pecan pie inspiration.

Directions

Begin by preheating your oven to 175°C. Line two baking sheets with parchment paper and set them aside. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This step ensures the leavening and spice are well distributed.

In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. This usually takes about three minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and maple syrup, followed by the sourdough discard, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Fold in the rolled oats and chopped pecans by hand to avoid overmixing. The dough will be thick but soft.

Scoop portions of dough onto the prepared baking sheets, spacing them about five centimeters apart. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers look just set. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, with a baking time of 12 to 15 minutes per batch. Total time from start to finish is roughly 45 minutes.

Variations and Customizations

These cookies are wonderfully adaptable. For a deeper pie-like flavor, you can add a small amount of nutmeg or allspice alongside the cinnamon. If you prefer a sweeter profile, a drizzle of molasses can replace part of the maple syrup, enhancing the caramel notes.

Chocolate lovers may enjoy folding in dark chocolate chunks, which pair surprisingly well with pecans and oats. For a dairy-free version, plant-based butter substitutes work well, though the flavor will be slightly less rich. I tested this recipe once with coconut sugar instead of brown sugar, and it resulted in a more pronounced caramel flavor and darker cookies.

You can also experiment with texture. For crisper cookies, bake an extra minute or two. For softer cookies, slightly underbake and allow them to set as they cool. This flexibility makes the recipe suitable for different preferences and occasions.

Nutrition and Dietary Info

Nutrient	Amount per Serving
Calories	210 kcal
Protein	4 g
Carbohydrates	26 g
Fat	11 g
Saturated Fat	5 g
Fiber	2 g
Sugar	14 g
Sodium	120 mg

Expert Tips & Customizations

Proper Butter Temperature
Softened butter should yield slightly to pressure but not melt. This ensures proper creaming and cookie texture.

Chill for Thicker Cookies
If you prefer thicker cookies, chill the dough for 30 minutes before baking.

Toast the Pecans
Lightly toasting pecans before mixing intensifies their nutty flavor.

Use Discard at Room Temperature
Let cold discard sit for a few minutes to blend more easily into the dough.

Do Not Overbake
Cookies continue cooking on the sheet after removal from the oven.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the cookies will be softer and less chewy.

Does the sourdough make the cookies taste sour?

No, it adds subtle depth without noticeable sourness.

Can I freeze the dough?

Yes, portioned dough freezes well for up to three months.

Are these cookies overly sweet?

They are balanced, with sweetness offset by oats and sourdough.

Can I reduce the sugar?

You can slightly reduce it, though texture may change.

What type of pecans work best?

Fresh, raw pecans chopped medium-sized are ideal.

Can I make these gluten-free?

A gluten-free flour blend can work with similar results.

How long do they stay fresh?

Stored properly, they remain fresh for up to four days.

Can I add dried fruit?

Dried cranberries or raisins can be added for contrast.

Are these suitable for breakfast?

They are hearty enough for an occasional breakfast treat.

Storage/reheating

Store the cookies in an airtight container at room temperature for up to four days. For longer storage, freeze baked cookies and reheat briefly in a warm oven.

Conclusion

Sourdough Pecan Pie Oatmeal Cookies are a thoughtful blend of tradition and creativity. They honor the flavors of a classic dessert while making practical use of sourdough discard. Whether baked for guests or enjoyed quietly with tea, these cookies offer warmth, balance, and satisfying texture in every bite.

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