Ranger Cookies with a Smidgeon of Sourdough Discard
Servings: 32 cookies
Ingredients
- 3 tablespoons unfed sourdough discard, 100 percent hydration * (see note) straight from the refrigerator
- 1 tablespoon ground flaxseed brown or golden, finely ground
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, softened 1 stick plus 2 tablespoons, dairy or vegan
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup oats
- 1 cup shredded unsweetened coconut
- 1 cup raisins, dried cranberries or other dried fruit, chopped
Instructions
- Make a sourdough discard flax egg by combining the sourdough discard and flaxseed meal in a small bowl. Set aside to thicken for 10 to 15 minutes. Preheat the oven to 375°F.
- In a medium-size bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, beat the softened butter with a hand mixer on high speed for about 30 seconds until creamy. Add the sugars and beat until creamy. Beat in the sourdough discard flax egg and vanilla.
- Mix the flour, baking powder and baking soda into the creamed butter and sugars. Stir in the oats, coconut and dried fruit.
- Roll the dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until the edges have lightly browned and the cookies have set, rotating the trays halfway through baking. Cool on the cookie sheets for 2 minutes. Transfer to a cooling rack to completely cool. Store in a container for a week or the freezer for six months.
Notes
This recipe calls for discard from a 100 percent hydration starter. That means the starter contains equal amounts of flour and water by weight. If your starter is, say, at 85 percent hydration, the dough may be slightly drier. If the dough is dry and does not come together, add a splash of liquid (water or milk or choice).