The Best Easy Sourdough Oatmeal Cookies
Indulge in the perfect combination of sourdough starter and oats with these delicious oatmeal cookies. Making them perfectly chewy and flavorful.
Sourdough oatmeal cookies offer a delightful twist on the classic oatmeal cookie, infusing tangy sourdough starter into the mix. The result is a soft and chewy cookie with a depth of flavor that sets it apart from traditional recipes. Perfect for those looking to experiment with their baking skills or simply enjoy a unique treat, these cookies are sure to become a new favorite in your recipe rotation.
If you’re like my family then you like a simple flat, soft, chewy cookie. We prefer all of our cookies like this. Tall cookies that are a more cake like consistency are usually drier and not as chewy since they are more cake like. So if you’re looking for the perfect chewy sourdough oatmeal cookie you have come to the right place.
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Why You’ll Love This Recipe
- This recipe is a great way to use up excess sourdough starter or excess sourdough discard. Either works perfectly in this recipe.
- Any additives can be added to this recipe to add additional flavor. Icing can be added to make iced oatmeal cookies or you can add raisins to make sourdough oatmeal raisin cookies.
- This recipe is a very simple easy sourdough discard recipe that is easily changeable to not use any sourdough at all if needed.
Equipment
- Stand mixer – (optional) You can also use a hand mixer.
- Baking sheet
- Parchment paper
- Spoon
- Cooling rack
Ingredients
- 1 cup sourdough starter – you can use either discard or active starter.
- 1 cup unsalted butter – room temperature
- 1 cup brown sugar
- ½ cup cane sugar – you can use any granulated sugar.
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ cup oats
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1⅔ cup all purpose flour
How to Make Sourdough Discard Oatmeal Cookies
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl add the room temperature butter, sugar, egg, vanilla, cinnamon, baking soda, baking powder, nutmeg, and salt. Mix on low approximately 3 minutes or until ingredients are well incorporated and creamed together.
3. Add the flour, sourdough starter, and oats. Mix until thoroughly combined.
4. Spoon out 1 inch balls of the cookie dough onto your lined baking sheet. Evenly space them about 3 inches apart to allow for expansion.
5. Bake 10 – 12 minutes or until the cookies are lightly golden brown on top. Remove from the oven and let them rest a few minutes before transferring them to a cooling rack.
How to Store Sourdough Oatmeal Cookies
Sourdough oatmeal cookies should be stored in an airtight container. If stored properly they will remain fresh for about 5 days.
FAQ’s
What does discard mean in sourdough?
Discard is simply sourdough starter that is no longer at its peak. It may be leftover starter from a recipe or if you simply have excess starter that isn’t active enough to bake bread with, it would be considered discard.
Why do my oatmeal cookies taste dry?
If your oatmeal cookies are dry you likely added too much flour. Try adding less flour next time. Decrease flour by 1/4 cup until you achieve a typical cookie dough consistency.
Do you have to use baking soda to make oatmeal cookies?
You don’t. If you don’t have baking soda you can substitute for baking powder instead. Baking soda is much stronger than baking powder so when using baking powder instead, use 3 times the amount of baking soda recommended.
In conclusion, sourdough oatmeal cookies are a unique and delicious twist on a classic treat. The tangy flavor of the sourdough starter adds depth and complexity to the sweetness of the cookie, creating a perfectly balanced dessert. These cookies are not only tasty but also offer potential health benefits from the fermentation process of the sourdough starter. Whether you are a seasoned baker or just looking to try something new in the kitchen, sourdough oatmeal cookies are sure to become a favorite in your kitchen.
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