Orange Cranberry Sourdough Oatmeal Cookies

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Fermentation Time 2

Total Time 2 20

Servings cookies

Calories 124kcal

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)
120 g Granulated Sugar
80 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Orange Extract (can use vanilla if you prefer)
1 tablespoon Orange Zest (approx. one orange)

Dry Ingredients

100 g All Purpose Flour
1 teaspoon Cinnamon
2 g Salt (just a pinch)
3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
150 g Rolled Oats
100 g Cranberries (fresh or frozen)

Orange Butter Glaze

250 g Powdered Sugar
3 g Orange Extract
40 g Butter (very soft)
25 g Orange Juice
2 g Salt
Orange Zest (to decorate)

Instructions

Cream the butter, granulated sugar and brown sugar together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a whisk.
Now add the egg, sourdough starter, orange extract and orange zest to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a whisk is fine to save dishes!
Now add all of the other dry ingredients - all purpose flour, cinnamon, salt, baking soda, rolled oats and cranberries and gently mix together to form a sticky dough. It will be fairly wet and that's ok.
You can choose to use the cookie dough straight away, or you can place the cookie dough in the fridge for up to 2 days to ferment and firm up. Cover the bowl with plastic wrap to stop it drying out.
Using a large spoon or cookie scoop, scoop balls of dough onto the 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 10 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!
To create the orange butter glaze, add all of the ingredients to a bowl and whisk until it's thick and glossy. Spoon onto cooled cookies and decorate each cookie with a little orange zest. Allow the zest to set before serving.

Notes

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