Sourdough Oatmeal Cookies Recipes

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.

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.

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

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.