Description
Chewy, bakery-style oatmeal cookies made with sourdough discard, toasted pecans, and rich pecan-pie flavors of brown sugar and maple.
Ingredients
- 1/2 cup sourdough discard (120 g)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 1/4 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, maple syrup, and sourdough discard, mixing until fully combined.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Stir in the chopped toasted pecans.
- Scoop dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For deeper flavor, chill the dough for 30 minutes before baking.
- Do not overbake; cookies will firm up as they cool.
- You can substitute walnuts for pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American