• Add the wet ingredients - butter, granulated sugar, brown sugar, egg, sourdough starter and maple syrup together in a large mixing bowl. Whisk until well combined.
• In a separate bowl add all of the dry ingredients together - all purpose flour, cinnamon, salt, baking soda, rolled oats and pecans and gently stir through.
• Now tip the dry ingredients into the wet ingredients and mix together to form a sticky dough. It will be fairly wet and that's ok, you need to chill it and allow it to firm up before you bake it.
• I recommend allowing the to ferment in the fridge overnight (so around 12 hours) but minimum 2 hours is fine.
• When you're ready to bake, preheat the oven to 190ºC (375ºF).
• Using a large spoon or cookie scoop, scoop balls of cookie dough onto the cookie sheets lined with parchment paper. If your scoops are a little messy, I recommend rolling them into neater balls as this will make your finished cookies more round in shape.

  These cookies will spread so make sure you leave some room between them to allow for this.
• Place trays into the oven and bake for around 15 minutes at 190C (375F) 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 cook.
• Once cool, they will have crispy edges and a soft, chewy centre - YUM!

Maple Butter Glaze

• To create the glaze, whisk together the powdered sugar, water, maple syrup, melted butter and salt until smooth. Drizzle over the cooled cookies and sprinkle over some chopped pecans. Allow the glaze to set before enjoying (I like to make these the day before I need them to ensure that the glaze fully sets).