Oatmeal Cream Pies: This dough makes excellent homemade oatmeal cream pies. Bake the cookies slightly softer and sandwich them with the frosting from my homemade sourdough Oreos.
Iced Oatmeal Sourdough Discard Cookies
Soft, chewy, and lightly spiced, these Iced Oatmeal Sourdough Cookies are made with blended oats, molasses, and sourdough discard for the perfect texture. They’re great iced, easy to freeze, and always a hit.
Servings: 30 cookies
Ingredients
Sourdough Oatmeal Cookies
- 226 grams unsalted butter softened, about 1 cup
- 150 grams brown sugar about 3/4 cup
- 70 grams granulated sugar about 1/3 cup
- 1 egg yolk about 20 grams
- 100 grams sourdough discard scant 1/2 cup, see recipe notes
- 25 grams molasses about 1 heaping Tablespoon
- 4 grams vanilla extract about 1 teaspoon
- 175 grams all-purpose flour about 1 1/4 cups
- 250 grams oats about 2 cups, pulsed in a blender
- 5 grams baking soda about 1 teaspoon
- 4 grams salt about 1/2 teaspoon
- 3 grams ground cinnamon about 1 teaspoon
- 1 gram ground cloves about 1/2 teaspoon
Icing
- 150 grams powdered sugar about 1 1/4 cups
- 30 grams milk about 2 Tablespoons
- 4 grams vanilla extract or vanilla bean paste about 1 teaspoon
- pinch of salt
Instructions
- Preheat oven to 375ºF convection and prepare two baking sheets with parchment paper. See recipe notes for non-convection.
- To a large bowl add the softened butter. Use a hand mixer (or a stand mixer) to beat the softened butter until light and fluffy for about a minute. Add brown sugar and granulated sugar. Cream the ingredients together until fluffy and smooth. Add the sourdough discard and egg yolk to the bowl. Whip together with the beaters until light and fluffy. Add the molasses and vanilla extract. Mix again with the mixer until smooth and combined.
- Pulse the rolled oats in a blender until coarse. To a medium-sized bowl, add the oats, flour, baking soda, salt, cinnamon and ground cloves. Whisk together to combine.
- Add the flour to the butter mixture and mix until combined. Scoop the dough into balls and place onto a parchment lined baking sheet, about 15 cookies per baking sheet.
- Bake the cookies at 375ºF convection for 9–10 minutes, until they’re puffed and the edges are lightly crisp. If needed, use a round biscuit cutter to gently shape the cookies into perfect circles while they’re still warm. Let them cool on the baking sheet for about 5 minutes to set up. Then remove them to a cooling rack.If your oven doesn’t have a convection setting, preheat the oven for 20 minutes and bake at 400ºF for about 10 minutes instead.
- While the cookies are cooling, mix together the icing. Once they’ve cooled completely, dip the top of each cookie into the icing for about 1 second, then lift and let the excess drip off. Place the cookies back on the parchment paper to set and harden. Enjoy!
Notes
Convection Baking Tips: I bake these cookies on convection to get crispy edges and a soft middle. If you don’t have a convection setting, increase the temperature by 25 degrees and preheat to 400ºF instead. Bake as directed, or keep the temperature at 375ºF and add a couple of extra minutes to the bake time.
Discard Consistency: If your sourdough discard is very runny, add a little extra flour (about 1–2 tablespoons) until the dough feels scoopable and not overly sticky.
Nutrition
Calories: 163kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 199IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg
