Conner Prairie - Sourdough Diaries - Oatmeal and Sugar Cookies

• http://www.connerprairie.org/ Oatmeal Sourdough Cookies Yield: 14-16 Ingredients: 7 Tbsp. butter, room temperature 1 Tbsp. peanut butter ¼ cup brown sugar ¼ cup white sugar 1 tsp. vanilla extract 1 tsp. cinnamon (optional) ½ cup sourdough starter 1 cup oats ½ cup all-purpose flour ½ tsp. baking soda ¼ tsp. salt 2/3 to 1 cup dried fruit, chopped nuts or chocolate chips   Directions: In a bowl, beat the butter, peanut butter, sugars, vanilla and cinnamon together until light in texture.  Add the sourdough starter and beat again, scraping down the sides of the bowl as needed.  Add the oats, flour, baking soda and salt; mixing until just incorporated.  Stir in your desired dried fruit, chopped nuts or chocolate chips; up to 1 cup in total.  Cover the dough and refrigerate for at least 15 minutes or overnight.  Preheat the oven to 350 degrees, and lightly grease a baking sheet or line it with parchment paper.  Scoop out the dough into equally sized balls about the size of a golf ball.  Place them at least two inches apart on the baking sheet.  Bake for 15-17 minutes or until they slightly begin to brown around the edges.  Remove from the oven, and allow them to cool on the baking sheet.  Enjoy! Peanut Butter Sourdough Cookies Yield: 12-14 Ingredients: ¼ cup butter, room temperature ½ cup peanut butter ¼ cup brown sugar ¼ cup white sugar 1 tsp. vanilla extract ½ cup sourdough starter 1 cup all-purpose flour ½ tsp. baking soda ¼ tsp. salt Chocolate chips (optional)   Directions: In a bowl, beat the butter, peanut butter, sugars and vanilla together until lighter in texture.  Add the sourdough starter and beat again, scraping down the sides of the bowl as needed.  Add the flour, baking soda and salt; mixing until just incorporated.  The batter will be thick, similar to the texture of playdough.  Cover the dough and refrigerate for at least 15 minutes or overnight.  Preheat the oven to 350 degrees, and lightly grease a baking sheet or line it with parchment paper.  Scoop out the dough into equally sized balls about the size of a golf ball.  Place them at least two inches apart on the baking sheet.  With hands or a fork, lightly press each cookie down to flatten them to about an inch tall.  Top with chocolate chips if desired.  Bake for 15-17 minutes or until they slightly begin to brown around the edges.  Remove from the oven, and allow them to cool on the baking sheet.  Enjoy!