Why Make This Recipe

There’s something truly special about baking with sourdough. Not only does it add a unique depth of flavor, but it also brings a delightful chewiness to your cookies. These Maple Pecan Sourdough Oatmeal Cookies are a perfect treat when you’re in the mood for something comforting and homemade. If you’re like me, you’ll love how the subtle tang of the sourdough starter complements the sweet maple syrup. Plus, if you have some sourdough discard lying around, this recipe is a fantastic way to use it up. In fact, you can whip up a batch of these cookies while enjoying a cup of coffee made with your favorite method – perhaps even a lovely sourdough pecan coffee cake to go alongside.

How to Make Maple Pecan Sourdough Oatmeal Cookies

Ingredients:

115 g Butter (softened at room temperature)
120 g Granulated Sugar
80 g Brown Sugar
1 Egg (large)
100 g Sourdough Starter (can be discard or active starter)
30 g Maple Syrup
100 g All Purpose Flour
1 tsp Cinnamon (ground)
2 g Salt (just a pinch)
3 g Baking Soda
150 g Rolled Oats
100 g Pecans (roughly chopped)
250 g Powdered Sugar
40 g Water
80 g Maple Syrup
40 g Butter (melted)
2 g Salt (just a pinch)
50 g Pecans (roughly chopped)

Maple Pecan Sourdough Oatmeal Cookies

Directions:

Add the wet ingredients—butter, granulated sugar, brown sugar, egg, sourdough starter, and maple syrup—together in a large mixing bowl. Whisk until well combined.
In a separate bowl, add all of the dry ingredients—all-purpose flour, cinnamon, salt, baking soda, rolled oats, and pecans—and gently stir through.
Tip the dry ingredients into the wet ingredients and mix together to form a sticky dough. Chill it and allow it to firm up before baking.
Allow the dough to ferment in the fridge overnight (12 hours) or at least for 2 hours.
Preheat the oven to 190ºC (375ºF).
Scoop balls of cookie dough onto lined cookie sheets, leaving space for spread.
Bake for around 15 minutes until the edges are browning and the middles are still soft.
Allow to cool on the cookie tray for around 10 minutes before transferring to a wire rack.

How to Serve Maple Pecan Sourdough Oatmeal Cookies

These cookies are simply delicious on their own; however, I love to serve them warm with a drizzle of maple syrup for an extra treat. You might even consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. They also make a fantastic snack alongside a cup of warm herbal tea or your morning coffee. If you have leftover sourdough, you could also try making some easy sourdough snickerdoodle cookies to enjoy with friends!

How to Store Maple Pecan Sourdough Oatmeal Cookies

To keep these cookies as fresh as possible, store them in an airtight container at room temperature. They’ll typically last for about a week (if they last that long!). If you want to keep them for a longer period, you can freeze the dough balls before baking. Just scoop them onto a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to bake, there’s no need to thaw; just pop them in the oven and add a couple of minutes to the baking time. You may also find Sourdough Discard Breakfast Cookies useful.

Tips to Make Maple Pecan Sourdough Oatmeal Cookies

Get Creative with Add-Ins: Feel free to experiment by adding chocolate chips, dried fruits, or even coconut flakes for a new twist.
Sweetness Level: Depending on your preference, you can adjust the granulated and brown sugar to make them slightly less sweet.
Texture Preference: If you enjoy chewy cookies, be sure to under-bake slightly. If you prefer a firmer texture, let them bake until golden brown.

Variation (If Any)

These cookies are versatile! For a nut-free version, simply omit the pecans or substitute them with seeds like sunflower or pumpkin seeds. You could also swap the maple syrup for agave or honey if you’re in a pinch. And if you’re looking to cut back on sugar, try reducing the powdered sugar in the glaze and see how it turns out!

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Absolutely! An active starter will add even more flavor and rise to your cookies.

Q: Do I have to chill the dough?
A: Chilling helps the flavors develop and inhibits excessive spreading during baking, but if you’re short on time, you can skip it.

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute up to half of the flour with whole wheat to add a nuttier flavor and more nutrients.

Maple Pecan Sourdough Oatmeal Cookies

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Conclusion

These Maple Pecan Sourdough Oatmeal Cookies are sure to become a family favorite. Their delightful chewiness and rich flavors make them an excellent choice for any occasion. If you’re looking for more delicious recipes featuring sourdough, you might find inspiration in this recipe for Maple Pecan Sourdough Oatmeal Cookies. Happy baking!