Description
These Easy Sourdough Discard Oatmeal Cookies combine the hearty texture of rolled oats with the distinctive tang of sourdough starter, resulting in a chewy and flavorful treat that’s perfect for snacking or dessert.
Ingredients
Scale
- 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)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add the sourdough discard and vanilla extract to the butter-sugar mixture, mixing until well combined. The dough will be slightly sticky.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to prevent tough cookies.
- If desired, fold in raisins or chocolate chips at this stage.
- Shape and Bake:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or tablespoon, place rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each portion slightly with your fingers or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers look slightly soft. They will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a dairy-free version, substitute the unsalted butter with plant-based butter or coconut oil.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For added flavor, consider adding chopped nuts or substituting raisins with dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Sourdough discard oatmeal cookies, easy oatmeal cookies, sourdough recipes, chewy oatmeal cookies, homemade cookies