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So...
I mentioned two weeks ago that I have TWO different cookie recipe to share with you all. I am hooked on making my cookies with sourdough now!
I love it because I can now serve cookies knowing that they are much healthier and we don't feel sick after eating a cookie or two.
For a long time I've made our family favorite - Stuffed Oatmeal Cookies - and they were healthy, for the most part... except the oatmeal part. I find that when I don't soak our oatmeal... we feel pretty yucky afterwards. Especially if we eat too much of it, which is hard not to because they are so good!
So, when I learned that I could change my recipe a little and add in the sourdough into the dough to help break down the oatmeal... I was all for trying it out!
Our first batch was gone in one night.
I kid you not!
Yeah, it was so good with some fresh milk and we didn't have that ache in our stomaches after having one too many cookies. Yeaaaa!
1 cup sourdough
1 cup butter, melted
2 cups whole wheat flour (plus more, if needed, to get a stiff batter)
1 1/2 cup oatmeal
3/4 - 1 cup rapadura or coconut sugar
3/4 tsp sea salt
3 eggs
2 tsp vanilla
1 tsp cinnamon (optional)
1 1/2 tsp baking soda
1 tsp baking powder
2 cups dark or semi-sweet chocolate chips (sometimes I throw in 3 cups!)
1-2 cup chopped nuts
1/2 cup unsweetened coconut flakes
1-2 cups dried fruit (optional)
In a medium size bowl stir together the sourdough starter and butter. Add 1 cup of flour and the oatmeal. Stir to incorporate. Continue adding flour until you have a thick dough. You may need more or less flour, depending on your starter consistency and your flour choice. Cover and allow to sour for 8 or more hours.
Preheat your oven to 375 degrees Fahrenheit and lightly grease your baking sheets.
In a small bowl mix together the eggs, sugar, vanilla, sea salt, optional cinnamon and baking powder. Pour mixture on top of your soured dough. You will need to get both of your hands in the bowl and use a squeezing motion to break up the very firm dough or use a thick, strong fork (that's what I do). Stir until free of lumps and of one mind, stir in your chocolate chips, nuts, coconut flakes and optional dried fruit. Then sprinkle on the baking soda. Stir well to incorporate.
Drop by spoonfuls onto a cookie sheet. Bake for 10 to 12 minutes (about 15 minutes in my higher altitude) OR spread the whole batter in the cookie sheet and bake for 20 minutes or until lightly brown around the edges. Remove to a wire rack to cool. Store in an airtight container. Enjoy!
Next I wanted to make some unique sourdough cookies for a Thanksgiving Potluck that we were invited to go. We met a lot of missionaries and made some new friends.
It was a little too crazy and loud for me, but I was glad to see that people were enjoying my cookies! I made them pan-style so I didn't have to spend hours laboring over every drop of dough and cookie to make enough for 80+ people ;o)
I started off following the recipe from the Sourdough eCourse for Molasses Ginger cookies, but then realized I didn't have molasses. So, I used honey instead and started changing up the recipe from there.
The final touch was the orange zest... oh my sweet goodness! I actually threw that in there in the last minute because I felt that it needed something.
Wish I had a picture because they looked pretty & yummy!
1-2 Tbsp orange zest (I used a whole orange's worth of zest!)
1 tsp baking powder
1 1/2 tsp baking soda
1-2 cups dried cranberries, chopped
1-2 cups walnuts, chopped
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So...
I mentioned two weeks ago that I have TWO different cookie recipe to share with you all. I am hooked on making my cookies with sourdough now!
I love it because I can now serve cookies knowing that they are much healthier and we don't feel sick after eating a cookie or two.
For a long time I've made our family favorite - Stuffed Oatmeal Cookies - and they were healthy, for the most part... except the oatmeal part. I find that when I don't soak our oatmeal... we feel pretty yucky afterwards. Especially if we eat too much of it, which is hard not to because they are so good!
So, when I learned that I could change my recipe a little and add in the sourdough into the dough to help break down the oatmeal... I was all for trying it out!
Our first batch was gone in one night.
I kid you not!
Yeah, it was so good with some fresh milk and we didn't have that ache in our stomaches after having one too many cookies. Yeaaaa!
Stuffed Oatmeal Sourdough Cookies
1 cup sourdough
1 cup butter, melted
2 cups whole wheat flour (plus more, if needed, to get a stiff batter)
1 1/2 cup oatmeal
3/4 - 1 cup rapadura or coconut sugar
3/4 tsp sea salt
3 eggs
2 tsp vanilla
1 tsp cinnamon (optional)
1 1/2 tsp baking soda
1 tsp baking powder
2 cups dark or semi-sweet chocolate chips (sometimes I throw in 3 cups!)
1-2 cup chopped nuts
1/2 cup unsweetened coconut flakes
1-2 cups dried fruit (optional)
In a medium size bowl stir together the sourdough starter and butter. Add 1 cup of flour and the oatmeal. Stir to incorporate. Continue adding flour until you have a thick dough. You may need more or less flour, depending on your starter consistency and your flour choice. Cover and allow to sour for 8 or more hours.
Preheat your oven to 375 degrees Fahrenheit and lightly grease your baking sheets.
In a small bowl mix together the eggs, sugar, vanilla, sea salt, optional cinnamon and baking powder. Pour mixture on top of your soured dough. You will need to get both of your hands in the bowl and use a squeezing motion to break up the very firm dough or use a thick, strong fork (that's what I do). Stir until free of lumps and of one mind, stir in your chocolate chips, nuts, coconut flakes and optional dried fruit. Then sprinkle on the baking soda. Stir well to incorporate.
Drop by spoonfuls onto a cookie sheet. Bake for 10 to 12 minutes (about 15 minutes in my higher altitude) OR spread the whole batter in the cookie sheet and bake for 20 minutes or until lightly brown around the edges. Remove to a wire rack to cool. Store in an airtight container. Enjoy!
Next I wanted to make some unique sourdough cookies for a Thanksgiving Potluck that we were invited to go. We met a lot of missionaries and made some new friends.
It was a little too crazy and loud for me, but I was glad to see that people were enjoying my cookies! I made them pan-style so I didn't have to spend hours laboring over every drop of dough and cookie to make enough for 80+ people ;o)
I started off following the recipe from the Sourdough eCourse for Molasses Ginger cookies, but then realized I didn't have molasses. So, I used honey instead and started changing up the recipe from there.
The final touch was the orange zest... oh my sweet goodness! I actually threw that in there in the last minute because I felt that it needed something.
Wish I had a picture because they looked pretty & yummy!
Cranberry Orange Spice Sourdough Cookies
1 cup sourdough
1 cup butter, melted
2 cups whole wheat flour (plus more, if needed, to get a stiff batter)
1-2 cups oatmeal
scant 1/4 cup raw honey
1/2 - 3/4 cup rapadura or coconut sugar
3/4 tsp sea salt
3 eggs
1 tsp vanilla
1/4 tsp cloves
3/4 tsp cinnamon
1 tsp ginger1-2 Tbsp orange zest (I used a whole orange's worth of zest!)
1 tsp baking powder
1 1/2 tsp baking soda
1-2 cups dried cranberries, chopped
1-2 cups walnuts, chopped
In a medium size bowl stir together the sourdough starter and butter. Add 1 cup of flour and the oatmeal. Stir to incorporate. Continue adding flour until you have a thick dough. You may need more or less flour, depending on your starter consistency and your flour choice. Cover and allow to sour for 8 or more hours.
Preheat your oven to 375 degrees Fahrenheit and lightly grease your baking sheets.
In a small bowl mix together the honey, eggs, sugar, vanilla, sea salt, cloves, cinnamon, ginger, orange zest and baking powder. Pour mixture on top of your soured dough. You will need to get both of your hands in the bowl and use a squeezing motion to break up the very firm dough or use a thick, strong fork (that's what I do). Stir until free of lumps and of one mind, stir in cranberries and walnuts. Then sprinkle on the baking soda. Stir well to incorporate.
Drop by spoonfuls onto a cookie sheet. Bake for 10 to 12 minutes (about 15 minutes in my higher altitude) OR spread the whole batter in the cookie sheet and bake for 20 minutes or until lightly brown around the edges. Remove to a wire rack to cool. Store in an airtight container. Enjoy!
Have a beautiful Christmas everyone!
PS- don't forget to enter for a chance to win some fabulous cookbooks (check it out here & here)!!
PS- don't forget to enter for a chance to win some fabulous cookbooks (check it out here & here)!!
