Ingredients
Scale
- 1 cup oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup sourdough discard or active sourdough starter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking right from the start.
- Melt the butter in a medium saucepan over medium heat until golden brown and fragrant, about 5–7 minutes.
- In a separate bowl, combine oatmeal, flour, baking soda, and salt until uniform and well mixed.
- In another bowl, mix browned butter with both sugars until smooth; then add egg, vanilla extract, and sourdough discard.
- Gradually fold dry ingredients into wet mixture using a spatula until a cohesive dough forms.
- Scoop tablespoon-sized portions onto parchment-lined baking sheets about two inches apart.
- Bake for 10–12 minutes until edges are golden but centers are still soft; let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg