Sourdough oatmeal cookies are a delightful twist on classic oatmeal cookies, offering a slightly tangy depth of flavor thanks to sourdough discard. These cookies are soft, chewy, and packed with wholesome oats, making them a perfect treat for any time of day. Whether you enjoy them plain, with chocolate chips, or with raisins, these cookies are a great way to use up extra sourdough starter while creating a delicious homemade snack.
Why You’ll Love This Recipe
- Uses Sourdough Discard: A perfect way to reduce waste and add flavor.
- Soft & Chewy Texture: The oats and sourdough starter create an irresistibly chewy cookie.
- Customizable: Add chocolate chips, nuts, or dried fruit for extra variety.
- Naturally Fermented: Sourdough enhances the texture and digestibility of the cookies.
- Make-Ahead Friendly: The dough can be refrigerated or frozen for fresh cookies anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sourdough discard (unfed)
- All-purpose flour
- Rolled oats
- Brown sugar
- Granulated sugar
- Unsalted butter (or coconut oil for a dairy-free option)
- Egg (or flax egg for vegan)
- Baking soda
- Cinnamon
- Vanilla extract
- Salt
- Chocolate chips, raisins, or nuts (optional)
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and sourdough discard, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the oats and any add-ins like chocolate chips or raisins.
- Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 18-24 cookies
- Prep Time: 15 minutes
- Bake Time: 10-12 minutes
- Total Time: 25-30 minutes
Variations
- Chocolate Chip Oatmeal Cookies: Add ½ cup of chocolate chips for a classic twist.
- Raisin & Walnut Oatmeal Cookies: Mix in ½ cup of raisins and ¼ cup of chopped walnuts.
- Peanut Butter Oatmeal Cookies: Add ¼ cup of peanut butter for a nutty flavor.
- Vegan Option: Use coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before eating.
- Freezing Dough: Freeze cookie dough balls on a baking sheet, then transfer them to a bag. Bake from frozen, adding 1-2 extra minutes.
FAQs
Can I use active sourdough starter instead of discard?
Yes, but the texture may be slightly lighter. Discard provides a chewier consistency.
Why do my cookies spread too much?
Ensure your butter isn’t too melted and that you’re measuring ingredients correctly. Chilling the dough before baking can help.
Can I make these cookies without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as an egg substitute.
What kind of oats should I use?
Old-fashioned rolled oats work best. Avoid quick oats, as they can make the cookies too soft.
Can I reduce the sugar?
Yes, but it may affect the texture. Try reducing by ¼ cup without compromising too much on flavor.
How can I make my cookies crispier?
Bake for an extra 1-2 minutes and let them cool completely on the baking sheet.
Can I add coconut flakes?
Absolutely! Add ¼ cup of shredded coconut for extra texture and flavor.
How do I know when the cookies are done?
The edges should be golden, but the centers may look slightly underbaked. They will firm up as they cool.
Can I make these cookies ahead of time?
Yes! The dough can be refrigerated for up to 48 hours before baking.
Can I use whole wheat flour?
Yes, but the cookies will be denser. Consider using half whole wheat and half all-purpose for balance.
Conclusion
Sourdough oatmeal cookies are a delicious and creative way to use up sourdough discard while making a comforting treat. With a chewy texture, warm cinnamon flavor, and endless customization options, these cookies are perfect for any occasion. Bake a batch today and enjoy a wholesome homemade snack!
PrintSourdough Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sourdough Oatmeal Cookies are soft, chewy, and slightly tangy from sourdough discard. They’re packed with hearty oats, warm spices, and optional add-ins like raisins, chocolate chips, or nuts. Perfect for a wholesome snack or dessert with a unique sourdough twist!
Ingredients
Wet Ingredients
- 1/2 cup (120g) sourdough discard (unfed, room temperature)
- 1/2 cup (113g) unsalted butter, softened (or coconut oil for dairy-free)
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup (125g) all-purpose flour (or whole wheat for a heartier texture)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups (150g) rolled oats
Optional Add-ins (Choose 1 or More)
- 1/2 cup raisins or dried cranberries
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup shredded coconut
Instructions
Mix Wet Ingredients
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla, and sourdough discard, mixing until smooth.
2. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. Combine & Add Oats
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in oats and any optional add-ins.
4. Chill the Dough (Optional but Recommended for Best Texture)
- Cover and refrigerate the dough for 30 minutes to 1 hour.
5. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop 1½ tbsp portions of dough onto the sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are soft.
6. Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For a Chewier Cookie: Use quick oats instead of rolled oats.
- For a Crispier Cookie: Flatten the dough slightly before baking and bake for 12-14 minutes.
- Storage: Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
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