the gingered whisk

Sourdough  Oatmeal Cookies

oatmeal

Main Ingredient

Cookies ▢ 2 cups old fashioned oats ▢ 1 cup butter, room temperature ▢ 1 cup brown sugar ▢ ½ cup granulated sugar ▢ 2 eggs, room temperature ▢ 1/2 cup 100% hydration sourdough starter, discard ▢ 1 teaspoon vanilla extract ▢ 2 cups all purpose flour ▢ 1 teaspoon baking soda ▢ 1 teaspoon salt ▢ 1 1/2 teaspoon cinnamon ▢ ½ teaspoon nutmeg Icing ▢ 2 cups confectioners sugar ▢ 1 teaspoon vanilla extract ▢ 3-4 Tablespoons milk

Ingredients

Sourdough  Oatmeal Cookies

Yield

2 Dozen Cookies

Prep Time

15 minutes

Total Time

1 Hour  12 Minutes

Level

Easy

1. Pulse the oats in a food processor about 10-12 times, until you have the oats in a variety of texture - some fine and some coarse.

Mix the dough:

2. In a large bowl cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 5-7 minutes.

Mix the dough:

3. Mix in the eggs one at a time.

Mix the dough:

4. Add in the starter and vanilla and mix well.

Mix the dough:

5. In a second medium bowl, whisk together the flour, oats, baking soda, salt and spices.

Mix the dough:

6. Gradually add the dry ingredients to the wet. The dough should be soft and sticky.

Mix the dough:

7. Chill the cookie dough for 45 minutes in the fridge before baking.

Mix the dough:

1. Preheat the oven to 350.

Bake the cookies:

2. Using a cookie scoop, drop the dough 3” apart onto parchment paper lined baking sheets. You might only get 8-9 cookies per sheet, and that's perfect!

Bake the cookies:

3. Press each cookie slightly to flatten.

Bake the cookies:

4. Bake until soft but set, 11-12 minutes. The edges should be light browned and the centers look very soft.

Bake the cookies:

5. Cool on the pans for 5 minutes.

Bake the cookies:

6. Transfer to a wire rack to cool completely.

Bake the cookies:

1. In a medium mixing bowl, add the confectioners sugar, vanilla and 1 Tablespoon of milk. Use a fork to stir the ingredients together as much as you can (it won’t come together fully because there isn’t enough liquid).

Mix the icing:

2. Slowly, add just enough extra milk to make a very thick icing. It should not be a frosting, it should be just thin enough that it drizzles off the cookie.

Mix the icing:

3. Dip the tops of the cookies lightly into the icing.

Mix the icing:

4. Allow to set on a wire rack.

Mix the icing:

Enjoy!

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