These Sourdough Oatmeal Cookies are crispy on the outside and chewy on the inside with a great nutty flavor thanks to the addition of browned butter. Sourdough discard adds a delicious tang to these oatmeal cookies.
Sponsored by Imperial Sugar
These Sourdough Discard Oatmeal Cookies are so close to my heart because the very first thing that I ever baked in my life were chocolate chip oatmeal cookies. I don’t think I’d ever eaten anything made in my home oven before it was such a revelation to me that I could create something so delicious from scratch. I’ve been in love with baking ever since.
Recipe Box Series
This Sourdough Oatmeal Cookies recipe is the fifth in my Recipe Box Series with Imperial Sugar. Each month, I’ll be releasing recipes for classic bakes made with a sourdough twist! You can look forward to comforting classics like Sourdough Fudge Brownies, Apple Pie with Sourdough Crust, Sourdough Pumpkin Bundt Cake and Sourdough Monkey Bread.
Sugar is such a vital part of every dessert, it imparts flavor, texture, moisture, and without it, it would be impossible to make our favorite bakes. I’m so grateful to Imperial Sugar for making the Recipe Box Series possible and so proud to be partnering with a company with such a long tradition of producing such high-quality products. Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
Baking with Sourdough Discard
Sourdough discard adds a great tangy flavor to these cookies. That little bit of acidity cuts through the sugary sweetness of these oatmeal cookies. You can bake these Sourdough Oatmeal Cookies with discard directly from the fridge. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work in this cookie recipe.
More Sourdough Cookie Recipes
- Sourdough Discard Chewy Spice Cookies
- Sourdough Ube White Chocolate Macadamia Nut Cookies
- Sourdough Discard Crinkle Cookies
- Sourdough Discard Pumpkin Chocolate Chip Cookies
- Sourdough Discard Soft Chocolate Chip Cookies
Cranberries, walnuts and chocolate chips are my favorite additions to oatmeal cookies, but these cookies are completely customizable. You can add any combination of mix-ins but I would not recommend skipping them or it may affect the structure of these cookies. If you’re allergic to nuts, you can simply add more dried fruit or chocolate chips in the same proportions. Try these other combinations:
- coconut flakes, macadamia nuts and white chocolate
- raisins and chocolate chips
- dried cherries, pecans and dark chocolate
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These Sourdough Oatmeal Cookies are crispy on the outside and chewy on the inside with a great nutty flavor thanks to the addition of browned butter. Incorporating a little bit of sourdough discard to these oatmeal cookies adds a delicious tang.
56 g (4 tbsp) unsalted butter
4 g (½ tbsp) ground cinnamon
120 g (1 cup) all-purpose flour
4 g (1/2 tsp) baking soda
7 g (1 tsp) salt
85 g (⅓ cup) oil
107 g (1 cup) Imperial Sugar Extra Fine Granulated Sugar
176 g (¾ cup) Imperial Sugar Dark Brown Sugar
70 g (⅓ cup) sourdough discard
1 large egg
1 egg yolk
4 g (1 tsp) vanilla extract
283 g (3 1/2 cups) old-fashioned rolled oats
57 g (1/2 cup) dried cranberries
100 g (1 cup) walnuts
100 g (1 cup) semisweet chocolate chips
Prep: Preheat oven to 375 F/190 C. Line 2 baking sheets with parchment paper.
Brown butter: Melt butter in a small saucepan over medium-high heat, swirl pan occasionally to loosen the milk solids from the bottom of the pan. Remove from heat when the milk solids are golden brown and the butter has a nutty aroma, about 1 to 3 minutes. Bloom ground cinnamon in warm butter.
Make the cookie dough: Whisk flour, salt, and baking soda together in a mixing bowl until no lumps remain. Add brown sugar, granulated sugar, and oil to browned butter and whisk until combined. Stir in sourdough discard, egg, egg yolk, vanilla until the mixture is smooth. Using a wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute.
Add mix-ins: Stir in oats, and mix-ins and stir until evenly distributed (your mixture will be thick and stiff).
Shape: Use a large cookie scoop (about 3 tablespoons) to portion out your cookie dough. Arrange cookie dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Use your fingers to flatten each one slightly before baking. Bake, 1 sheet at a time, and refrigerate the other cookie sheet as the cookies bake.
Bake: Bake until cookie edges are slightly browned and crisp with centers soft but not wet, 10 to 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack.
Enjoy and store: These cookies are better after they have cooled slightly and the interior has set. Store any leftovers in an airtight container for up to 4 days.
- To prevent your cookies from spreading, let melted butter cool to room temperature before folding in the sugars and chill cookie dough for at least 30 minutes before baking
- It’s best to err on the side of under-baking these cookies or they will turn out hard and crispy instead of soft and chewy
- To make the cookie dough in advance, portion out the cookie dough and freeze in a single layer. Once completely frozen, store the cookie dough portions in a ziplock bag.
Keywords: cookies, sourdough cookies, sourdough discard