Name: Easy Sourdough Discard Oatmeal Cookies
Prep time: 15 min
Cook time: PT-484955H54M44S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup sourdough discard (unfed starter); 1 cup rolled oats; 1 cup all-purpose flour; ½ cup brown sugar; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup raisins or chocolate chips (optional)

Freshly baked Easy Sourdough Discard Oatmeal Cookies on a wooden board, perfect for snacking.

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Easy Sourdough Discard Oatmeal Cookies: A Chewy, Nutritious Treat 🍪🌾✨

1. Introduction

If you’re like most sourdough enthusiasts, you probably find yourself with extra sourdough discard more often than you’d like. Instead of throwing it away, why not transform it into something delicious? These Easy Sourdough Discard Oatmeal Cookies are the perfect solution! They combine the wholesome goodness of oats with the unique tang of sourdough for a cookie that’s both nutritious and irresistible. The best part? This recipe is incredibly simple – perfect for both seasoned bakers and beginners looking to reduce food waste while creating a homemade treat the whole family will love.

2. Ingredients You’ll Need

What makes these sourdough discard oatmeal cookies so special is their perfect balance of simple, wholesome ingredients. Here’s what you’ll need to gather before you start baking:

1 cup sourdough discard (unfed starter) – This is the star ingredient that adds depth of flavor and moisture
1 cup rolled oats – For that classic chewy oatmeal cookie texture
1 cup all-purpose flour – The base of your cookie dough
½ cup brown sugar – Adds sweetness and moisture (you can adjust to taste)
½ cup unsalted butter, softened – For richness and that perfect cookie texture
1 tsp vanilla extract – Enhances all the other flavors
1 tsp cinnamon – For warm, comforting notes
½ tsp baking soda – Helps the cookies rise slightly
¼ tsp salt – Balances all the flavors
½ cup raisins or chocolate chips (optional) – For extra flavor and texture variations

For more inspiration on sourdough cookie variations, check out this great resource from Little Spoon Farm that explores different ways to use sourdough discard in cookies.

Ingredients for Easy Sourdough Discard Oatmeal Cookies laid out on a kitchen counter.

3. Mixing the Dough

Creating the perfect sourdough discard oatmeal cookie dough is easier than you might think. Start by creaming together the softened butter and brown sugar in a large mixing bowl. Use an electric mixer or stand mixer for about 2-3 minutes until the mixture becomes light and fluffy – this step is crucial for creating the right texture.

Next, add your sourdough discard and vanilla extract. Mix until well combined. The sourdough will give the dough a slightly sticky consistency – this is completely normal! In a separate bowl, whisk together the dry ingredients: flour, oats, cinnamon, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see dry flour.

If you’re adding raisins, chocolate chips, or other mix-ins, now’s the time to gently fold them in. The dough should be thick but slightly sticky. If it seems too wet, you can add a tablespoon more flour, but remember that sourdough discard tends to make a softer dough that bakes up perfectly.

Mixing sourdough discard with oats and flour to make oatmeal cookie dough.

4. Shaping and Baking

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats. For consistently sized cookies (which bake more evenly), I recommend using a cookie scoop or tablespoon measure.

Drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. You can gently flatten each portion slightly with your fingers or the back of a spoon – sourdough discard oatmeal cookies don’t spread as much as regular cookies, so this helps them bake evenly.

If you love meal prepping, you might want to check out Meals Mom for more great baking and meal planning ideas.

Portioning sourdough discard oatmeal cookie dough onto a baking sheet.

5. Baking to Perfection

Bake your sourdough discard oatmeal cookies for 12-15 minutes. The exact time will depend on your oven and how large you made your cookies. You’ll know they’re done when the edges are golden brown but the centers still look slightly soft. Remember, they’ll continue to cook slightly as they cool on the baking sheet.

For the perfect texture, remove the cookies from the oven when they look just slightly underdone in the center. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time allows them to set up properly without becoming too dry.

Baking sheet with sourdough discard oatmeal cookies ready to bake in the oven.

6. Storage Tips

These sourdough discard oatmeal cookies store beautifully in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze exceptionally well. Place cooled cookies in a freezer-safe bag or container with parchment paper between layers to prevent sticking. They’ll keep for up to 3 months in the freezer.

For fresh-baked cookies anytime, you can also freeze the unbaked dough. Portion it out onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. When cookie cravings strike, just bake a few straight from frozen, adding 1-2 minutes to the baking time.

7. Variations & Add-Ins

The beauty of this sourdough discard oatmeal cookie recipe is its versatility. Here are some delicious variations to try:

Nutty Delight: Add ½ cup chopped walnuts or pecans
Fruit & Nut: Substitute raisins with dried cranberries and add white chocolate chips
Healthy Twist: Use whole wheat flour and reduce sugar to ⅓ cup
Spiced Version: Add ¼ tsp nutmeg and ¼ tsp allspice along with the cinnamon
Chocolate Lover’s: Use all chocolate chips and add 2 tbsp cocoa powder to the dry ingredients

8. Why Use Sourdough Discard?

Using sourdough discard in your oatmeal cookies offers several benefits beyond just reducing waste. The natural acidity in the discard helps break down gluten, resulting in a more tender cookie. It also adds a subtle tang that beautifully complements the sweetness of the cookies. Nutritionally, while the baking process reduces the probiotic benefits, sourdough discard still contributes to better mineral absorption and may be easier to digest than cookies made with commercial yeast.

The discard also adds moisture, meaning your cookies stay fresh longer. And let’s not forget the flavor – that slight sourdough tang creates a more complex, interesting flavor profile than standard oatmeal cookies.

9. Conclusion

These Easy Sourdough Discard Oatmeal Cookies are more than just a way to use up excess starter – they’re a delicious, wholesome treat that showcases the magic of sourdough baking. With their perfect balance of chewiness from the oats, richness from the butter, and that signature sourdough depth, they’re sure to become a staple in your baking repertoire. Whether you enjoy them with your morning coffee, as an afternoon pick-me-up, or as a healthier dessert option, these cookies deliver satisfaction in every bite. So next time you’re about to discard your sourdough starter, remember this recipe and transform that “waste” into something wonderful!

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