I always have TONS of discard because I absolutely refuse to keep my starter in the fridge. Whenever my discard jar gets dangerously full, I always make this recipe for sourdough discard oatmeal cookie because I know they’ll get eaten up and finished within 1 or 2 days.
These cookies are so chewy and gooey, with a great nutty flavor from browned butter. Another great thing about this recipe is that it comes together really easily and can be mixed by hand (that’s right no creaming butter so you don’t have to break out your mixer!).
A few weeks ago, my friends at Jovial Foods sent me a sample package of some of their products, including their Einkorn all-purpose flour, and grains. I was under no obligation to leave them a review or post about their products. Having been a Jovial customer already, I was well aware of the quality of their all organic products. Because I’d used their all-purpose Einkorn flour before, I knew it would give these cookies an extra boost of softness. Feel free to use regular all-purpose flour if you don’t have Einkorn in your pantry, although I do recommend trying it out if you haven’t already.
I love my cookies packed with all sorts of mix-ins, my favorite combination is chocolate chips, walnuts and Craisins. If you’re allergic to nuts or prefer your oatmeal cookies plain, feel free to leave the mix-ins out completely.
Recipe makes roughly 20 cookies.
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|113 grams||Einkorn flour (or regular all-purpose)|
|4 grams||Baking soda|
|56 grams (½ stick)||Butter|
|86 grams||Oil (I like a mixture of olive and grape seed oil)|
|176 grams||Brown sugar|
|107 grams||Granulated sugar |
|70 grams||Sourdough discard (can be used straight from the fridge)|
|4 grams||Vanilla extract|
|283 grams||Oatmeal (Quick Oats)|
|57 grams||Dried Cranberries, preferably Craisins|
|100 grams||Chocolate chips|
Heat oven to 375 degrees.
Line 2 rimmed baking sheets with parchment paper.
Whisk flour, salt, and baking soda together in medium bowl; set aside.
Melt butter in a small pot or skillet over medium-high heat, swirl pan occasionally, until foaming subsides. Stir and scrape bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, around 1 to 2 minutes.
Transfer browned butter to large heatproof bowl and stir in cinnamon.
Add brown sugar, granulated sugar, and oil to browned butter and whisk until combined.
Add discard, egg and yolk and vanilla and whisk until mixture is smooth.
Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute.
Add oats, and mix-ins (if using) and stir until evenly distributed (your mixture will be thick and stiff)
Shape and Bake
Use a ¼ cup to measure out dough balls.
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, until cookie edges are slightly browned and crisp with centers soft but not wet, 8 to 10 minutes (I find that 9 ½ minutes is perfect in my oven),
Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool.
If you love cookies like we do in my household, you will absolutely love these! The extra step of browning the butter gives these cookies such a nutty toffee-like flavor, and the addition of oil gives them a perfectly chewy texture with perfectly crisp edges.
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