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Sourdough Oatmeal Cookies

Sourdough Oatmeal Cookies for Deliciously Chewy Indulgence

Delightful Sourdough Oatmeal Cookies that are chewy and perfect for using up sourdough discard.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup rolled oats Provide texture and chewiness; instant oats can alter consistency.
  • 1 cup all-purpose flour Gives structure; ensure accurate measurement to avoid dense cookies.
  • 1 teaspoon baking soda Acts as a leavening agent to help cookies rise.
  • 1 teaspoon ground cinnamon Adds warmth and flavor; it's optional but highly recommended.
  • 0.5 teaspoon kosher salt Enhances sweetness and balances overall flavor.
  • 0.5 cup unsalted butter (softened) Provides richness and moisture to the cookies.
  • 0.5 cup brown sugar Adds moisture and imparts a deep caramel flavor.
  • 0.5 cup granulated sugar Sweetens and contributes to the cookies' crispness.
  • 1 large egg Binds ingredients together and contributes to a tender texture.
  • 1 cup sourdough starter discard Introduces unique flavor while utilizing excess starter effectively.
  • 1 teaspoon vanilla extract Enhances sweetness and adds complexity to the flavors.
  • 1 cup semi-sweet chocolate chips or raisins Adds texture and sweetness; you can use both for variation!

Equipment

  • mixing bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment paper
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1 cup of rolled oats, 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt.
  2. In a large mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until smooth and fluffy, about 2–3 minutes. Then add 1 large egg, followed by 1 cup of sourdough discard and 1 teaspoon of vanilla extract.
  3. Gradually add the dry ingredient mixture to the wet mixture, stirring gently. Finally, fold in 1 cup of semi-sweet chocolate chips or raisins.
  4. Cover the bowl with plastic wrap and chill the dough for at least 1 hour, or up to 2 days.
  5. Preheat your oven to 350°F. Line a baking sheet with parchment paper and scoop 2 tablespoons of dough onto the sheet.
  6. Bake the cookies for 9 to 11 minutes or until edges are golden brown.
  7. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for using up sourdough discard and can be stored in an airtight container for up to a week.

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