Sourdough Monster Cookies
These sourdough monster cookies have a little bit of everything. Oats, peanut butter, chocolate chips, M&M's, and a slight sourdough tang. They are the rockstars of the cookie world and have lots of different textures and flavors to please any cookie lover.
Servings: 30 Cookies
Calories: 184kcal
Ingredients
- ½ Cup Unsalted Butter Softened at room temperature
- ½ Cup Granualted Sugar
- ½ Cup Light Brown Sugar Packed
- ½ Cup Peanut Butter
- 1 Cup Sourdough Discard
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 & ¼ Cups All Purpose Flour Scooped with a spoon and leveled.
- 1 & ¾ Cups Old Fashioned Rolled Oats
- ½ teaspoon Fine Sea Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 Cup M&M's Candies
- 1 Cup Semi-sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9"x13" baking sheet with parchment paper.
- In a medium bowl mix together the flour, oats, baking powder, baking soda, and salt. Whisk well and set aside.
- In the bowl of a stand mixer cream together the butter and sugars. it should take 2-3 minutes. Do not move on until they are completely mixed and have a fluffy texture. After this step, while adding each ingredient, only mix until everything is combined. Try to avoid overmixing which will lead to a dense cookie.
- Add in the peanut butter and sourdough discard. Mixing just until they are fully incorporated. Add in the egg and vanilla extract.
- : Mix in the dry ingredients just until they are fully combined with the wet. Fold in the M&M's and chocolate chips.
- Using a cookie scoop, form the dough into balls then place them on the prepared cookie sheet. This will make about 30 cookies depending on how big the balls are.
- Bake for 12-15 minutes or until the cookies are set and slightly golden brown.Pro Tip: If the cookies are too fluffy, give the pan a light tap on a hard surface to help flatten them out.
- Allow the cookies to cool on the baking sheet for 5 minutes. They will continue to cook and set.
- Remove from the pan onto a wire cooling rack to finish cooling or enjoy while they are still warm!
Notes
Ingredient Notes:
Sourdough Starter: This recipe calls for inactive, unfed sourdough discard, but active can be used as well. Learn more about what sourdough discard is or learn how to make a sourdough starter.
Chocolate Chips and M&M's: While just chocolate chips can be used, M&M's is what makes these cookies special.
Unsalted Butter: Make sure your cube of butter is at room temperature before starting. This will help with creaming the butter and sugars together.
Baking Tips and Tricks
- Use softened butter: Make sure the butter is at room temp and soft to the touch. It should not be melted. This will help it cream with the sugars and not be lumpy.
- Completely cream the butter and sugar: Do not move on until the butter and sugars are completely mixed and have a fluffy texture. This step is really important.
- Fluff, scoop and level the flour: Do not just scoop the flour with the measuring cup. Make sure to fluff the flour and then spoon it into the cup. If too much flour is added the cookies will be dense.
- Do not overmix: Once the butter and sugars are creamed together mix everything else in, just until they are combined. Overmixing will lead to dense cookies.
- Spoon sourdough discard: Like with the flour, use a spoon to scoop your discard into the cup measurement.
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 122IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg