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
Scale
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.