These Sourdough Discard Glazed Oatmeal Cookies are soft and chewy treats that make great use of leftover sourdough starter. The oats add a nice texture, while the glaze makes them extra special!
Who knew leftover sourdough could lead to something so yummy? I love snacking on these warm from the oven—I can never eat just one! 😋 Perfect for sharing or enjoying with a cup of tea!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Use unfed, room temperature starter. Don’t have any? You can substitute with applesauce for moisture, but the flavor will change a bit.
Butter: I prefer using unsalted butter since it lets me control the salt content. If you need a dairy-free option, try coconut oil or a plant-based butter substitute—both work well!
Brown Sugar: Packed brown sugar adds a lovely caramel flavor. If you’re looking for a healthier alternative, coconut sugar is a great choice, but reduce the amount slightly since it’s less sweet.
Rolled Oats: Old-fashioned oats give chewiness, but quick oats can be used in a pinch. Just remember, they will make the cookies a bit softer.
What’s the Best Way to Prepare the Glaze?
Making the glaze is super simple! You want to whisk together powdered sugar, milk, and vanilla until smooth. Here’s how:
- Start with 1/2 cup of powdered sugar in a bowl.
- Add 1 tablespoon of milk and mix well. If it’s too thick, add more milk, a teaspoon at a time, until you reach your desired consistency.
- Add vanilla extract for extra flavor.
- Once your cookies are cooled, drizzle the glaze over them using a spoon or a piping bag for a neat look.
Let the glaze set for a bit—it will form a nice sugary coating. Enjoy a cookie or two while they’re fresh!
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough starter discard (unfed)
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. After baking, let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Allow another 10 minutes for the glaze to set before enjoying!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
First things first! Preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. This will help prevent sticking and make cleanup easier!
2. Cream Together the Butter and Sugar:
In a large mixing bowl, combine the softened butter and packed brown sugar. Using a mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mix in the Egg and Sourdough Starter:
Next, add the egg, vanilla extract, and your sourdough discard to the butter and sugar mixture. Mix everything together until fully combined. It’s okay if the mixture looks a bit lumpy.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Make sure there are no lumps in the flour mixture.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—don’t over-mix! You want it to be well blended but not too smooth.
6. Fold in the Oats:
Now, fold in the rolled oats with a spatula until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop spoonfuls of cookie dough (about 1.5 tablespoons each) onto your prepared baking sheet. Make sure to space them about 2 inches apart to allow room for spreading!
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 10-12 minutes. Look for lightly golden edges and soft centers—this will ensure a chewy texture.
9. Cool the Cookies:
When they come out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Prepare the Glaze:
While your cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until it’s nice and smooth. Adjust the thickness by adding more milk if needed.
11. Drizzle and Set:
Once the cookies are cooled, drizzle the glaze over the tops using a spoon or piping bag. Allow the glaze to set before serving. Enjoy your delicious cookies!
These tender, chewy oatmeal cookies with a sweet glazed touch are perfect for using up your sourdough discard. Happy baking!
Can I Use a Fed Sourdough Starter Instead of Discard?
It’s best to use unfed sourdough discard for this recipe, as it has the right acidity and flavor balance. If you only have fed starter, you can still use it, but the cookies may be a bit sweeter.
How Should I Store These Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed bag for up to 3 months—just thaw at room temperature before enjoying!
Can I Omit the Glaze?
Absolutely! If you prefer a healthier cookie or want to simplify the recipe, you can skip the glaze entirely. The cookies are delicious on their own!
What Can I Substitute for the Rolled Oats?
If you don’t have rolled oats, you can use quick oats, but the texture will be slightly different. Alternatively, you could try adding crushed nuts or chocolate chips for extra flavor and texture!
