Description
These delightful sourdough pecan pie oatmeal cookies combine the heartiness of oats and pecans with the unique tang of sourdough, making them soft on the inside with a slightly crisp edge.
Ingredients
Scale
- 1 cup sourdough starter
- 2 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1 cup softened butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter along with the brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sourdough starter until fully combined.
- In another bowl, whisk together the rolled oats, baking soda, and salt. Gradually add this to your wet mixture, stirring until just combined.
- Gently fold in the chopped pecans.
- Form tablespoon-sized balls of dough and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for about 10-12 minutes or until the edges are golden. Cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Consider adding a pinch of cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg