Sourdough Oatmeal Chocolate Chip Cookies Food

SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

EASY SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees F. line 2 cookie sheets with parchment and lightly oil.
• Combine flour, oats, baking soda, baking powder, salt, cinnamon, and cardamom in a bowl and set aside
• In standard mixer, or with hand held mixer, whip butter, oil, brown sugar, and beat till creamy. Add vanilla, and eggs and continue to whip for another 2 minutes.
• With large spoon stir in dry ingredients until just combined.
• Lastly stir in chocolate chips. For extra chewy cookies let dough rest in fridge for one hour. Scoop tablespoon size balls of dough onto a parchment lined, oiled baking sheet. Flatten dough balls with fork before baking.
• Bake 13-15 min at 350. If the two cookie trays do not fit side by side, switch top and bottom tray half way through baking to insure even cooking.

SOURDOUGH OATMEAL COOKIES

Steps:

• Line 2 baking sheets with parchment paper. Sift together the flour, cinnamon, baking soda and salt onto one of the parchment sheets, set aside
• Cream the butter, brown sugar and granulated sugar on medium speed for about 2-3 minutes. Scrape the bowl. Add the eggs and vanilla and mix just until combined, scrape the bowl. With the mixer running on low speed, add the discard.
• Use the parchment sheet to lift and pour the flour mixture into the bowl. Mix until half way combined. Add the oats all at once and mix to combine. You may need to finish the dough off the mixer to incorporate the oats evenly.
• Using a 1.5 oz cookie scoop or spoon, scoop the dough into 1.5" balls. Set the cookies onto one of the prepared baking sheets with the dough balls almost touching. Refrigerate the cookies for 30-60 minutes until the dough balls are firm to the touch. (See note)
• While the cookie dough is chilling, make the glaze. Combine the confectioner's sugar and lemon juice in a small bowl and stir until the glaze is smooth. Preheat oven to 375°F.
• Transfer 15 of the dough balls to the other prepared baking sheet. At this point you can freeze the rest of the dough balls to bake later or return them to the refrigerator while the first tray bakes. Bake the cookies until golden brown around the edges and the center is just barely set, about 10-12 minutes.
• Allow the cookies to cool just long enough that you can pick them up without breaking. Spread the glaze onto the cookies while they're still slightly warm. The glaze will set as the cookies finish cooling.

SOURDOUGH "DISCARD" CHOCOLATE CHIP COOKIES

Steps:

• Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
• When you're ready to bake the cookies, preheat the oven to 375 degrees F.
• Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.

SOURDOUGH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of your electric mixer, cream together the butter, sugar and brown sugar.
• Turn the mixer off, and with a wooden spoon gently mix in the starter until combined.
• Add the egg (you can turn your mixer back on now) and the vanilla.
• Slowly add the flour mixture into the mixer, until just combined.
• Fold in the chocolate chips.
• Drop by spoonfuls onto a cookie sheet and bake 12-14 minutes, or until starting to turn golden brown around the edges.