the gingered whisk

Sourdough  Oatmeal Cookies

“Sourdough Oatmeal Cookies are an easy discard recipe you will want to make again and again! Soft and cakey oatmeal cookies iced with a thick icing.”

- The Gingered Whisk

100% hydration sourdough starter

Key Ingredient

Cookies – old fashioned oats – butter – brown sugar – granulated sugar – eggs – 100% hydration sourdough starter, discard – vanilla extract – all purpose flour – baking soda – salt – cinnamon – nutmeg Icing – confectioners sugar – vanilla extract – milk

Ingredients

Sourdough Oatmeal Cookies Recipe

Yield

2 Dozen Cookies

Prep Time

15 Minutes

Total Time

1 Hour 12 Minutes

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:

Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Oatmeal Cookies!

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Enjoy!

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