Description
Bakery-style Sourdough Pecan Pie Oatmeal Cookies with chewy oats, caramelized pecans, and a hint of tang from sourdough discard. These cookies are buttery, nutty, and perfectly sweet like pecan pie in cookie form.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
½ cup sourdough discard (unfed is fine)
2 large eggs
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups old-fashioned oats
1 ½ cups chopped pecans
Optional: flake salt for topping
Instructions
1. Cream butter, brown sugar, and granulated sugar until light and fluffy.
2. Add sourdough discard, eggs, and vanilla extract. Mix well.
3. In another bowl, whisk flour, baking soda, and salt.
4. Add dry mixture to wet and mix until just combined.
5. Fold in oats and pecans until evenly distributed.
6. Chill dough for at least 30 minutes.
7. Scoop onto parchment-lined baking sheets.
8. Bake at 350°F (175°C) for 10–12 minutes until golden at the edges.
9. Let cookies cool on the sheet for 5 minutes, then move to a rack.
10. Sprinkle warm cookies with flake salt if desired.
Notes
Tip: Underbake by 1 minute for extra gooey centers.
These cookies freeze beautifully store baked or unbaked dough in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 198
- Sugar: 17g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 28mg
Keywords: sourdough pecan pie oatmeal cookies, sourdough discard cookies, oatmeal pecan cookies