• In a large bowl, start by adding the softened butter (make sure it is good and soft so it incorporates well) and the brown sugar. Beat well for 1-2 minutes until fluffy.
  
• Then add the molasses, sea salt and vanilla and mix until just combined. Stir in the sourdough discard.
  
• Then add the flour and ground oats, knead this in by hand or stand mixer, until no dry bits are left in the bowl. You will work it until a slightly stiff but soft dough forms.
  
• Once it has been well combined take and divide the dough into 2 pieces.
  
• Then wrap each piece with plastic wrap and place in fridge. Place in the fridge for at least 1 hour or overnight.
  

The Next Day:

• Take your cracker dough out of the fridge and let it sit at room temperature (15-30 minutes) to warm up some. This just helps it to be easier to roll out.
• Then on a lightly floured surface (A little flour is all you need.), starting with one of the pieces of cracker dough, use your rolling pin to roll out the dough about an 1/8” thick. You want it thin.
  
• Next take your cracker or cookie cutters and cut out the shapes from the rolled-out dough. Place on a large baking sheet that is lined with parchment paper. The crackers lift out pretty easy but you will want to be gentle so you don’t rip off a leg or nose. :)
  
• Once you have cut out as many as you can, take and reroll the remaining dough to cut out more. Continue this until all the extra dough has been used.
• Bake in a preheated 400-degree oven for 8-10 minutes or until nice and golden brown. Bake time will differ depending on how thin you were able to roll them.
  
• Remove from the oven and remove from the baking sheet and onto a cooling rack immediately to cool. Once completely cool, store in an airtight container for 7-10 days.