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–+ servings
A toffee pecan oatmeal cookie on a plate.

Toffee and Pecan Sourdough Oatmeal Cookies Recipe

By: Trang Doan
These ultra-chewy Toffee Pecan Sourdough Oatmeal Cookies are rich, nutty and deeply caramelized - made with brown butter, melty toffee bits, sourdough discard, hearty oats and crunchy pecans.
Servings : 25 cookies
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Prep Time : 35 minutes
Cook Time : 15 minutes
Chilling Time : 1 hour
Total Time : 1 hour 50 minutes

Equipment

  • Stand Mixer
  • Food Processor
  • Saucepan
  • Skillet
  • Baking Sheet
  • 3-tbsp Cookie Scoop

Ingredients 

  • 227 grams (8 oz) unsalted butter brown
  • 180 grams (1 ⅔ cup) pecans raw or roasted and unsalted, divided
  • 200 grams (2 cup) old-fashioned rolled oats don’t sub instant oats, divided
  • 120 grams (1 cup) all-purpose flour about 1 cup
  • 6 grams (1 teaspoon) baking soda
  • 6 grams (1 teaspoon) kosher salt Morton brand
  • 150 grams (¾ cup) brown sugar
  • 100 grams (½ cup) granulated sugar
  • 120 grams (½ cup) sourdough starter discard or ripe, 100% hydration, less than ½ cup
  • 2 large egg yolks
  • 14 grams (1 tablespoon) pure vanilla extract
  • 226 grams toffee bits 1 bag

Instructions

  • Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, about 8 - 9 minutes, take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
    227 grams unsalted butter
  • Roast the pecans - In a skillet over medium heat, roast the pecans for 3 – 5 minutes until toasty and fragrant. Set aside to cool.
    180 grams pecans
  • Grind oats and pecans with flour - Add 100 grams of oats and 80 grams of roasted pecans to a food processor along with flour, baking soda and salt. Blitz until the oats and pecans are finely ground and everything is evenly distributed. Set aside.
    200 grams old-fashioned rolled oats, 120 grams all-purpose flour, 6 grams baking soda, 6 grams kosher salt
  • Cream butter with sugar - When butter is completely cool, add both granulated and brown sugar to the stand mixer bowl, beat with the paddle attachment on medium low to medium speed for at least 2 minutes, until lighter in color.
    150 grams brown sugar, 100 grams granulated sugar
  • Incorporate sourdough starter with remaining wet ingredients - Add the egg yolks, sourdough starter, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.
    120 grams sourdough starter, 2 large egg yolks, 14 grams pure vanilla extract
  • Add dry ingredients - Add the oat-pecan-flour mixture set aside earlier to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
  • Add the remaining mix-ins - Roughly chop the remaining 100 grams of roasted pecans. Add chopped pecans, remaining 100 grams of oats, and toffee bits to the cookie dough, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of all the mix-ins.
    180 grams pecans, 200 grams old-fashioned rolled oats, 226 grams toffee bits
  • Scoop and chill - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
  • Bake - Place 6 dough balls on a large lined baking sheet, about 2-3 inches apart, and bake 1 batch at a time for 15 minutes, until the cookies are golden but still slightly undercooked in the middle. Shape them with a round cookie cutter or spatula if you want them perfectly round as soon as they come out of the oven.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.

Notes

  • Storing baked cookies: store your pecan oatmeal cookies in an airtight container at room temp for up to 5 days.
  • Storing cookie dough: portioned cookie dough can be kept refrigerated for 3-4 days, and frozen for 3-6 months.
  • Baking frozen dough: you can bake frozen cookie dough directly without thawing, simply increase baking time by about 1-2 minutes.

Nutrition

Calories: 262kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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