Apple Cinnamon Sourdough Oatmeal Cookies

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 17

Fermentation Time 2

Total Time 2 20

Servings cookies

Calories 416kcal

Author Kate Freebairn

Equipment

1 Cookie Scoop
2 Large Cookie Trays

Ingredients

Wet Ingredients

115 g Butter (softened at room temperature - salted or unsalted is fine)
100 g Granulated Sugar
100 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Vanilla Extract

Dry Ingredients

100 g All Purpose Flour
3 g Cinnamon
2 g Salt (just a pinch)
3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
175 g Rolled Oats
150 g Walnuts (roughly chopped)
250 g Apple (cored and finely diced - approx 2 medium apples, see notes for details)

Caramel Sugar Glaze

115 g Dark Brown Sugar (see notes)
30 g Butter (soft)
60 g Whole Milk (or heavy cream)
3 g Vanilla Paste
2 g Salt
100 g Powdered Sugar

Instructions

In a large mixing bowl add the butter, granulated sugar, brown sugar, egg, vanilla and sourdough starter. Whisk together until thoroughly combined.
On top of this mixture, add the dry ingredients - all purpose flour, cinnamon, salt, baking soda, rolled oats, walnuts and apple and gently mix together using a spatula to form a sticky dough. It will be fairly wet and that's ok.
Cover the cookie dough and place into the fridge for a minimum of 2 hours (but can stay in the fridge for up to 48 hours).

When You're Ready to Bake

Preheat the oven to 190ºC (375ºF).
Using a large spoon or cookie scoop (I've used a 3 tablespoon scoop), scoop balls of dough onto cookie sheets lined with parchment paper. These sourdough oatmeal cookies will spread so make sure you leave at least 2" between each dough ball (see notes for sizing and baking times).
Place trays into the oven and bake for around 16 minutes at 190ºC (375ºF) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!
Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cool.
Once cool, they will have crispy edges and a soft, chewy centre - YUM!

Caramel Sugar Glaze

To create the caramel sugar glaze, add the brown sugar and butter to a medium sized saucepan and allow them to melt together over a medium heat. As they start to bubble, gently whisk until they become foamy.
Now, remove from the heat and add the vanilla paste, salt and whole milk, while continuing to whisk.
Once that is all combined, return to the heat and bring the caramel to a boil over medium heat. As soon as it reaches boiling point, remove from the heat and add the powdered sugar, bringing it together to form a glaze. If the glaze is too thick, add a dash of milk, if it's too thin, add a little more powdered sugar (Every time I make this glaze, it seems to need one or the other).
Once cooled slightly, add the glaze to a piping bag and pipe onto the cooled cookies.

Notes

Apples - I've used 2 medium sized green apples. I shredded them in a food processor without peeling them first. The resulting weight was 250g of fruit (not including the core which I removed first). I recommend either using a food processor to shred the apple or finely dice them by hand. Do not shred them using a box grater because they will be too wet and the cookies will not crisp up when you bake them.

Cookie Sizes

You can use a 1 tablespoon cookie scoop to create 32 smaller cookies. These will be thinner cookies with crispier edges. Bake for 10 minutes.
For thicker, soft cookies, I recommend using a 3 tablespoon cookie scoop. Bake these larger cookies for 16 minutes.

Nutrition