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Delicious Sourdough Pecan Pie Oatmeal Cookies Recipe
Oh my goodness, have you ever had a cookie that makes your heart sing? That’s exactly how I feel about these delicious sourdough pecan pie oatmeal cookies! They combine the comforting flavors of pecan pie with the chewy goodness of oatmeal. Seriously, grab your apron because we’re about to bake up some magic in the kitchen!
What Are Delicious Sourdough Pecan Pie Oatmeal Cookies?
So, what’s the deal with these cookies? Imagine a texture that’s perfectly chewy on the outside and soft on the inside, dressed with the glorious flavors of pecans, brown sugar, and a hint of vanilla. These cookies are inspired by traditional pecan pie but have that warm, cozy vibe of oatmeal cookies. You get the best of both worlds: the nutty crunch from the pecans and the delightful chew of oatmeal. They’re a true treat for anyone who loves dessert!
Ingredients Overview for Delicious Sourdough Pecan Pie Oatmeal Cookies
Let’s gather everything we need to whip up these beauties. Trust me; it’s pretty straightforward and worth every minute!
- Sourdough Starter: About 1 cup. This gives the cookies a lovely tangy flavor and enhances texture.
- Rolled Oats: 2 cups. Choose old-fashioned for a chewier texture.
- Pecans: 1 cup, chopped. They add that wonderful crunch and rich flavor.
- Butter: 1 cup, softened. Because butter makes everything better!
- Brown Sugar: 1 cup, packed. This sweetens the mix and keeps the cookies moist.
- Granulated Sugar: ½ cup. A little added sweetness doesn’t hurt!
- Eggs: 2 large. These help bind everything together smoothly.
- Vanilla Extract: 2 teaspoons. For that sweet, aromatic boost.
- Baking Soda: 1 teaspoon. This helps the cookies rise perfectly.
- Salt: ½ teaspoon. Balances out all the flavors beautifully.
Feel free to mix things up if you need to. No pecans? Try walnuts or even almonds! You can substitute coconut oil for butter if you want a dairy-free option.
Step-by-Step Instructions for Delicious Sourdough Pecan Pie Oatmeal Cookies
Ready to roll up your sleeves? Here’s how you can make these scrumptious cookies:
1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy clean-up.
2. Mix That Butter: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Think of it as a little workout, and trust me, it’s worth it!
3. Eggs and Vanilla: Add the eggs, one at a time, mixing well after each one. Then, pour in that delicious vanilla extract.
4. Sourdough Starter Time: Now, stir in the sourdough starter until combined. You’ll notice the mix getting a bit thicker.
5. Dry Ingredients: In another bowl, whisk together the rolled oats, baking soda, and salt. Gradually add this to your wet mix, stirring until just combined.
6. Pecan Party: Fold in the chopped pecans. This is when it all starts coming together, and your mouth will water.
7. Scoop and Bake: Use a tablespoon to scoop dough onto the prepared baking sheets, leaving some space between each scoop. Bake for 10-12 minutes until the edges are golden.
8. Cool Down: Remove from the oven, let them cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
Once these delicious sourdough pecan pie oatmeal cookies are cool and ready, there’s no wrong way to enjoy them! They’re perfect with a tall glass of cold milk, a warm cup of coffee, or even crumbled over vanilla ice cream. Honestly, the combinations are endless, and they make a great gift when wrapped up pretty in a tin!
Tips for the Perfect Delicious Sourdough Pecan Pie Oatmeal Cookies
- Chill Your Dough: If you have time, chilling the dough for 30 minutes can help the flavors meld together even better.
- Nut Swaps: If you’re nut-free, feel free to replace the pecans with sunflower seeds or skip them altogether.
- Keep an Eye on Baking: Oven temperatures can vary, so keep an eye on the cookies. You want them golden brown around the edges but still soft in the center.
- Store in an Airtight Container: To keep these cookies fresh, store them in an airtight container at room temperature for up to a week.
Q&A Section
1. Can I use active dry yeast instead of sourdough starter?
While you can experiment, the flavor won’t be the same. Sourdough brings a unique tangy twist!
2. How do I know when my cookies are done?
The edges should look golden brown, and the centers might appear slightly underbaked. They will firm up as they cool!
3. Can I freeze the dough?
Absolutely! You can freeze the dough before baking. Just scoop it onto a baking sheet and freeze. Once firm, transfer the dough balls to a freezer bag.
4. What if I don’t have rolled oats?
You can use quick oats, but your cookies may have a slightly different texture.
Why You’ll Love It
These delicious sourdough pecan pie oatmeal cookies are perfect for satisfying your sweet tooth while offering a unique twist on traditional oatmeal cookies. They’re easy to make, deliciously chewy, and a wonderful way to incorporate sourdough into your baking. Plus, who doesn’t love the meltingly soft centers paired with crunchy pecans? Honestly, they’re irresistible, and they’ll keep you coming back for more.
Behind the Scenes
Creating this delicious sourdough pecan pie oatmeal cookie recipe was such a joy! I remember the first time putting the ingredients together; I was a bit nervous about how the sourdough starter would work in a cookie. The first batch was a slight flop—too flat and a touch dry. However, after a little tweaking and testing, I finally hit the sweet spot. It’s amazing how a simple recipe can lead to such delicious results! Be sure to check out some more dessert ideas on my Pinterest page My Recipe Cast for inspiration too!
Happy baking, my friend! I can’t wait for you to try these and hopefully love them as much as I do!
Delicious Sourdough Pecan Pie Oatmeal Cookies
Ingredients
Dry Ingredients
- 2 cups Rolled Oats Choose old-fashioned for a chewier texture.
- 1 teaspoon Baking Soda Helps the cookies rise perfectly.
- ½ teaspoon Salt Balances out the flavors.
Wet Ingredients
- 1 cup Butter, softened Makes everything better!
- 1 cup Brown Sugar, packed Sweetens the mix and keeps cookies moist.
- ½ cup Granulated Sugar Adds a little extra sweetness.
- 2 large Eggs Helps bind everything smoothly.
- 2 teaspoons Vanilla Extract For that sweet, aromatic boost.
- 1 cup Sourdough Starter Adds a lovely tangy flavor.
Add-ins
- 1 cup Pecans, chopped Adds crunch and rich flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Stir in the sourdough starter until combined.
- In another bowl, whisk together the rolled oats, baking soda, and salt, then gradually add this to the wet mixture, stirring until just combined.
- Fold in the chopped pecans.
- Scoop dough onto the prepared baking sheets using a tablespoon, leaving space between each scoop.
Baking
- Bake for 10-12 minutes until the edges are golden brown.
- Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
