Sourdough Oatmeal 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.

SOURDOUGH OATMEAL COOKIES

Steps:

• Cream together shortening, brown sugar, and granulated sugar. Add eggs, sourdough, and vanilla. sift together and add to sourdough mixture flour, baking soda, salt, and baking powder. Stir in oats, nuts, and chocolate chips. drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet, bake at 375 degrees F.for 10 to 12 minutes. Remove from cookie sheet to cool

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 OATMEAL MUFFINS

Steps:

• In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
• In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
• Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
• Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
• Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
• Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.

BEST EVER SOURDOUGH OATMEAL BREAD

Steps:

• Mix all ingredients in a large bowl or your stand mixer bowl.
• Combine until a loose dough forms. Cover and let sit 30 minutes.
• Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
• Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
• Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
• If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
• When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

SWEET SOURDOUGH COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper.
• Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes.