Description
Deliciously chewy cookies featuring a unique depth of flavor from sourdough, enhanced with maple syrup and pecans.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Serve warm with a drizzle of maple syrup or with ice cream. Store in an airtight container at room temperature for about a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough, cookies, pecans, oatmeal, dessert