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Sourdough Oatmeal Chocolate Chip Cookies
Prep: 20 min. Bake: 15 min./batch
1-1/4 cups packed brown sugar
1 cup butter, room temperature
2 cups Sourdough Starter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3-1/2 cups quick-cooking oats
1-1/2 cups semisweet chocolate chips
1/2 cup toasted chopped pecans, optional
Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans.
Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.