Recipes and Cooking Sourdough Discard Oatmeal Lace Cookies with Currants Be the first to rate & review! If you love oatmeal cookies wait until you get a bite of these sourdough discard cookies starring oats, cinnamon, currants, nutmeg, and sourdough starter discard, of course. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on December 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Hands On Time: 30 mins Bake Time: 12 mins Total Time: 42 mins Servings: 45 Yield: 45 cookies Jump to Nutrition Facts Ingredients 1 cup unsalted butter, softened 1 cup packed brown sugar ½ cup granulated sugar ¾ teaspoon baking soda ½ teaspoon kosher salt 1 egg 1 egg yolk 1 tablespoon pure maple syrup 1 teaspoon vanilla ½ cup sourdough discard (128 g), room temperature 1 ¼ cup whole wheat pastry flour ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 3 cup regular rolled oats 1 ½ cup dried currants or other dried fruit, such as dried cranberries or raisins Directions Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. (Should be light and fluffy.) Beat in egg, egg yolk, maple syrup, and vanilla. Beat in sourdough discard. Beat in flour and spices. Stir in oats and currants. Drop dough by tablespoons or a 1 1/2-tablespoon cookie scoop 3 inches apart onto ungreased cookie sheets. Bake about 12 minutes per batch or until edges are golden brown. Cool on cookie sheet 2 minutes. remove; cool on wire racks. Tips These cookies can be baked right away or the dough can be refrigerated 24 hours and baked the next day. Baking time for refrigerated dough might be 1 to 2 minutes longer. Rate it Print Nutrition Facts (per serving) 125 Calories 5g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 45 Calories 125 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 39mg 2% Total Carbohydrate 19g 7% Total Sugars 10g Protein 2g Vitamin C 0.2mg 1% Calcium 15mg 1% Iron 0.5mg 3% Potassium 75mg 2% Folate, total 4.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.