Description
Deliciously chewy cookies blending the flavors of pecan pie with the tangy kick of sourdough and the heartiness of oats.
Ingredients
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup softened butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1 cup chopped pecans
- 1/2 cup corn syrup
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg, vanilla extract, and sourdough discard until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the rolled oats, chopped pecans, and corn syrup until evenly distributed.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, consider chilling the dough for 30 minutes to an hour before baking. Store in an airtight container at room temperature for up to a week.
