Classic oatmeal cookie dough with sourdough starter discard added into the batter. Flavored with cinnamon and spices, this oatmeal cookie recipe is a great way to use sourdough discard.
You can’t taste the sourdough starter in these cookies, but the addition of the sourdough starter gives these cookies a soft, chewy texture.
Sourdough Oatmeal Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 3/4 cup brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Baker’s Extract)
- 1-3/4 cup all-purpose flour
- 1-1/2 cups quick cooking oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup sourdough discard
Instructions
Using an electric mixer, cream together the butter and both sugars. Once creamy, add the egg and vanilla extract.
Change mixer to low speed and add the flour, oats, salt, baking soda, baking powder, cinnamon and nutmeg. Mix until just combined. Stir in the sourdough discard.
Chill dough overnight in the refrigerator. Or scoop onto standard sized cookie dough balls and chill for 2-3 hours.
Once dough has chilled, preheat oven to 350-degrees. Scoop standard sized cookie dough balls and place on parchment or baking mat lined cookie sheets.
Bake one cookie sheet at a time for 12-14 minutes or until the middle is set and lightly golden around the edges. Let cookies set on the cookie sheet for 10-15 minutes before transferring to a wire rack to cool.
Notes
Store cookies in an airtight container at room temperature for up to a week.
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