Description
Delicious cookies blending the nutty flavors of oats with the sweetness of butterscotch and enriched by sourdough discard.
Ingredients
- 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
Instructions
- Whisk together flour, cinnamon, baking soda, salt, and rolled oats in a large bowl; set aside.
- In a small pot over medium heat, melt butter until it turns golden brown, then cool for 30 minutes.
- In a stand mixer, combine cooled butter with both sugars until smooth.
- Add eggs one at a time, then mix in vanilla extract.
- Fold in sourdough discard until fully incorporated.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Gently stir in butterscotch chips.
- Portion dough into 1-inch balls and refrigerate for at least 2 hours.
- Preheat oven to 375°F (190°C).
- Flatten dough balls slightly and bake for 13-15 minutes until edges are golden.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best flavor and texture, refrigerate dough for 24 hours before baking.
