Sourdough Oatmeal Cookies
These Sourdough Oatmeal Cookies are a quick, easy, and delicious way to use up your excess sourdough discard. Made with hearty rolled oats and melty chocolate chips (or raisins), they have a soft, chewy texture and just the right amount of sweetness.
Servings 16 cookies
Calories 173kcal
Equipment
- Hand mixer or stand mixer
- Kitchen scale (optional)
Ingredients
- 1 ½ cups (120 grams) rolled oats
- ¾ cups (90 grams) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick or 113 grams) unsalted butter softened
- ¼ cup (55 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- ¼ cup (65 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips or raisins plus more for pressing on top
Instructions
- In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.1 ½ cups (120 grams) rolled oats, ¾ cups (90 grams) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Add the egg and beat until well incorporated. Mix in sourdough discard and vanilla extract until combined (it's normal for the mixture to look somewhat curdled at this point).½ cup (1 stick or 113 grams) unsalted butter, ¼ cup (55 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large egg, ¼ cup (65 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Beat the dry ingredients into the wet ingredients in three portions until just combined. Use a rubber spatula to fold in the chocolate chips or raisins.½ cup semi-sweet chocolate chips or raisins
- Cover the dough and refrigerate for at least one hour or up to 2 days.
- Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper. While the oven is preheating, scoop approximately 2 tablespoons of cookie dough and drop each portion onto the parchment-lined baking sheet, leaving about 2 inches of space on all sides.
- Optional: For a more visually appealing cookie, press a few extra chocolate chips or raisins onto each dough ball before baking.
- Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store and enjoy!
Video
Notes
- Quick Tip: Flour is particularly easy to over-measure when using a measuring cup. For best results, measure the flour by weight using a scale. Or scoop the flour into a measuring cup using a spoon and level it off.
- Storage: Store leftover cookies in an airtight container at room temperature for up to one week or freeze for up to 12 months. Cookie dough can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 8.5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 82mg | Fiber: 1g | Sugar: 10.5g | Calcium: 12mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
