Sourdough Cowboy Cookies
Thick, chewy, and loaded with chocolate chips, pecans, and coconut. The perfect way to use sourdough discard!
Ingredients
Wet Ingredients
- 1/2 cup Sourdough discard (or active starter)
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed)
- 1 large egg + 1 large egg yolk
- 1 teaspoon Vanilla extract
Dry Ingredients & Mix-ins
- 1 cup All-purpose flour
- 1 cup Old-fashioned rolled oats
- 1 tablespoon Cornstarch
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
- 3/4 cup Chocolate chips
- 3/4 cup Pecans (chopped)
- 1/2 cup Shredded coconut
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, oats, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Cream the butter and sugar: In a large bowl or stand mixer, beat the room temperature butter and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, extra egg yolk, and vanilla extract until well combined, scraping down the sides as needed.
- Mix in the discard: Gently fold the sourdough discard into the wet mixture.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no flour streaks remain.
- Fold in the mix-ins: Use a spatula to stir in the chocolate chips, chopped pecans, and shredded coconut.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 30 minutes to prevent the cookies from spreading too much.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
