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Sourdough Oatmeal Cookies

warm sourdough oatmeal cookies on parchment paper

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. 

Ingredients

Scale

Cookie Dough

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

Add-ins

57 g (1/2 cup) dried cranberries 

100 g (1 cup) walnuts

100 g (1 cup) semisweet chocolate chips

Instructions

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. 

 

Notes

  • 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. 

Nutrition

Keywords: cookies, sourdough cookies, sourdough discard cookies, sourdough discard recipes

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