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Sourdough Maple Pecan Oatmeal Cookie with a maple glaze and some chopped pecans on top. There are scattered whole pecans next to the cookie.

Maple Pecan Sourdough Oatmeal Cookies

These maple pecan sourdough oatmeal cookies are the perfect balance of sweet, crunchy, and hearty. Finished with a simple maple glaze, these sourdough discard oatmeal cookies are sure to please for any holiday or occasion.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 162 kcal

Ingredients
  

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 16 tablespoons butter
  • 1¼ cup brown sugar packed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅓ cup sourdough starter or unfed sourdough discard
  • 2 eggs
  • 2½ cups rolled oats
  • 2/3 cup chopped pecans

For the Maple Glaze

  • 1 tablespoon butter melted
  • 2 tablespoons maple syrup
  • 1 tablespoon milk
  • ⅔ cup powdered sugar

Instructions
 

Make the Cookies

  • Preheat oven to 350℉.
  • In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  • In a medium skillet, melt 12 tablespoons of butter over medium heat, stirring frequently.
  • Once the butter is melted, continue to stir until it develops a nutty aroma and turns a golden brown color.
  • Remove from heat and immediately stir in the remaining 4 tablespoons of butter until melted. Allow the butter to cool for 5 minutes.
  • Stir in the brown sugar, maple syrup, vanilla, and sourdough starter. Stir in the eggs last so they do not cook.
  • Pour the wet ingredients into the dry ingredients and stir until mostly combined.
  • Stir in the chopped pecans and oats until completely incorporated.
  • Line a baking sheet with parchment paper. Use a spoon to roll balls of cookie dough measuring about 1¼ inches in diameter.
  • Place the cookie dough balls on the baking sheet, spacing 2 inches apart from one another.
  • Bake for 12-14 minutes. The edges should be golden but the centers should be slightly gooey when done. Do not over-bake or the cookies will be dry.
  • Allow the cookies to cool 5 minutes in the pan, then transfer to a wire cooling rack to cool completely.

Glaze the Cookies

  • In a small bowl, whisk together the melted butter, milk, maple syrup and powdered sugar until smooth.
  • Place a sheet of parchment paper under the wire rack to catch drips from the glaze.
  • Use a small spoon to drizzle the maple glaze over the cookies. Allow the glaze to set and dry completely before storing or serving.

Nutrition

Serving: 1cookieCalories: 162kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 129mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 182IUVitamin C: 0.02mgCalcium: 19mgIron: 1mg
Keyword Cookies, Sourdough, Sourdough Discard
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