Sourdough Oatmeal Butterscotch Cookies Recipe

Baking has always held a special place in my heart, particularly when it comes to crafting cookies from scratch. The aroma of freshly baked goods wafting through the kitchen does wonders to uplift the spirit. Sourdough oatmeal butterscotch cookies occupy a prime spot in my baking repertoire. They seamlessly blend the nutty flavors of oats with the creamy sweetness of butterscotch, creating a delightful treat that brings people together.

The combination of textures makes sourdough oatmeal butterscotch cookies irresistible. Each bite offers a comforting crunch while surprisingly soft on the inside. With the rich flavor of browned butter and the warmth of cinnamon, these cookies deliver a taste that resonates with nostalgia. They remind me of cozy afternoons curled up with a good book and a warm cookie in hand.

In crafting this recipe, I aimed to create something delightful yet simple. Whether for a casual weekend bake or a special gathering, sourdough oatmeal butterscotch cookies have you covered. Their versatility makes them perfect for any occasion, and the bonus of using sourdough discard keeps the recipe practical and waste-free. The journey of making these cookies is as delightful as eating them, and that’s where the real magic lies.

Sourdough Oatmeal Butterscotch Cookies: The Basics

Fundamentals

Sourdough oatmeal butterscotch cookies combine fundamental baking principles with a homely twist. The unique ingredient list stands out, highlighting the inclusion of sourdough discard, which adds depth and moisture to the cookies. This simple addition not only promotes a sustainable baking practice but elevates the texture and flavor profile, making way for a rich, wholesome treat.

Choosing the right ingredients lays the groundwork for excellent cookies. Start with fresh all-purpose flour, quality unsalted butter, and a well-fed sourdough starter. Brown sugar provides moisture and depth, while white sugar contributes to the cookie’s crunch. These layers of flavors create a balanced sweet and savory profile. Ensure you measure your ingredients carefully to guarantee consistency in texture and taste.

Preparation/Setup

Preparation becomes an essential aspect in creating the perfect sourdough oatmeal butterscotch cookies. Start by gathering all the necessary ingredients for the recipe, which demand careful attention to detail. From brown sugar to butterscotch chips, having everything ready keeps the baking process smooth and enjoyable.

For those unfamiliar with browning butter, this step adds a nutty richness to the cookies. As you allow it to melt and bubble, it transforms into a beautifully golden color. The aroma fills the kitchen, promising the deliciousness to come. Additionally, setting aside enough time to chill cookie dough ensures the cookies bake evenly, resulting in a perfectly chewy texture.

Ingredients

The following ingredients make up the delicious batch of sourdough oatmeal butterscotch cookies:

• 280 grams (2 cups) all-purpose flour
• 3 grams (1 teaspoon) cinnamon
• 6 grams (1 teaspoon) salt
• 6 grams (1 teaspoon) baking soda
• 270 grams (3 cups) uncooked old-fashioned rolled oats
• 226 grams (1 cup) unsalted butter, browned
• 150 grams (3/4 cup) white sugar
• 150 grams (3/4 cup) dark brown sugar
• 2 eggs
• 6 grams (1 1/2 teaspoons) vanilla extract
• 120 grams (1/2 cup) sourdough discard
• 250 grams (1 1/2 cups) butterscotch chips

Directions

1. Begin by whisking together the flour, cinnamon, baking soda, salt, and rolled oats in a large bowl. Ensure even mixing and then set aside.
2. In a small pot over medium heat, melt the unsalted butter. Watch carefully as the butter begins to bubble and foam; this indicates that the water is evaporating.
3. Continue cooking until the butter turns a deep auburn color with little brown bits at the bottom. This signals that your butter is properly browned. Pour the browned butter into a separate bowl, allowing it to cool for at least 30 minutes.
4. In a stand mixer, combine the cooled browned butter with both sugars. Mix on low until you have a smooth consistency.
5. Incorporate the eggs, adding them one at a time. Scrape down the sides of the bowl as needed. Follow with the vanilla extract, mixing until just combined.
6. Fold in the sourdough discard until fully incorporated.
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; stop when there are no visible dry ingredients.
8. Gently stir in the butterscotch chips with a wooden spoon.
9. Line a baking sheet with parchment paper. Using a cookie scoop, portion out 1-inch balls of dough. This recipe makes about 24 cookies.
10. Cover the sheet with a lid or plastic wrap, placing the cookie dough in the refrigerator for at least 2 hours (24 hours for the best results).
11. Preheat your oven to 375°F (190°C).
12. Before baking, flatten the dough balls slightly to promote even baking.
13. Bake the cookies for 13–15 minutes or until the edges turn a light golden brown.
14. Allow the cookies to rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool completely.

Baking Sourdough Oatmeal Butterscotch Cookies: Techniques & Tips

Technique

When diving into the world of sourdough oatmeal butterscotch cookies, mastering your technique will greatly affect the final result. Understanding the process of browning butter is key. Watch closely for changes in color and aroma, as the butter moves from melted to browned very quickly. This step adds complexity to the cookies, ensuring a rich flavor that truly stands out.

Working with sourdough discard lends itself to a unique texture. This could be a game-changer if you’re used to traditional cookie recipes. The acidic nature of sourdough alongside the sugars balances out sweetness, creating a more rounded flavor. Plus, incorporating the sourdough makes for a noteworthy twist on classic cookie baking.

Tips & Tricks

Achieving the perfect sourdough oatmeal butterscotch cookies comes from a few handy tips. First, always allow your eggs and sourdough discard to reach room temperature before mixing them with the browned butter. Cold ingredients can create inconsistencies in texture and cause the butter to solidify.

Another valuable tip is to chill your dough. This not only enhances the flavor as the ingredients meld together, but it also prevents the cookies from spreading too much during baking. If pressed for time, allow the dough to chill for at least 2 hours. However, if you can, let it rest for 24 hours for the best flavor and texture.

Perfecting Your Sourdough Oatmeal Butterscotch Cookies

Perfecting Results

Achieving perfectly baked sourdough oatmeal butterscotch cookies involves consistency and patience. By closely following the recipe directions and utilizing your senses, you can elevate your baking. Look for the right color of browned butter, and keep an eye on your cookies while baking. Take them out when they are barely golden on the edges; they’ll continue to cook slightly while cooling.

Proportions matter, so measuring your ingredients accurately with a kitchen scale is recommended. This prevents variable results and helps maintain consistent cookie size and texture. Once you get it right, you can enjoy these delicious cookies with every batch.

Troubleshooting/Variations

Even seasoned bakers run into challenges from time to time. If your cookies spread too much, it often points to warm dough or insufficient chilling time. Make sure to allow adequate chill time and check the temperature of your ingredients before mixing. Alternatively, for more structure, consider adding a little extra flour next time.

To mix things up, don’t be afraid to play with flavors and add-ins. You can experiment with different types of chips, such as chocolate or peanut butter. You could also mix in chopped nuts for a bit of crunch. Play around with the spices; a pinch of nutmeg or cardamom might bring a delicious twist to the flavor.

Serving and Storing Sourdough Oatmeal Butterscotch Cookies

Serving & Presentation

Sourdough oatmeal butterscotch cookies offer a humble yet delightful presentation. Serve them warm with a glass of milk for the ultimate nostalgic treat. For gatherings, place the cookies on a rustic wooden platter or a decorative plate to showcase their golden-brown color.

If you’re feeling creative, drizzle some melted chocolate on top or add a sprinkle of sea salt for added flair. Pair these cookies with a scoop of ice cream for a delightful dessert that everyone will love.

Pairings & Storage

Although many might consider traditional pairings, let’s explore some alternatives for your sourdough oatmeal butterscotch cookies. These cookies pair wonderfully with coffee or a warm chai latte, balancing the sweetness with rich flavors.

Store your cookies in an airtight container at room temperature for up to a week. If you’d like to keep them longer, freeze the dough balls before baking. This allows you to enjoy freshly baked cookies any time. Just bake them directly from the freezer, adjusting the bake time slightly as needed.

Enjoy the process of baking these delightful sourdough oatmeal butterscotch cookies as much as relishing their sweet, satisfying taste.

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