Sourdough Discard Oatmeal Cookies Recipe

Introduction

Sourdough discard oatmeal cookies are a delicious and creative way to use your sourdough starter discard. These cookies combine chewy oats, rich chocolate chips, and a subtle tang from the sourdough for a unique twist on a classic treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup oats (quick or old fashioned)
• 1/2 cup sourdough discard (unfed)
• 1/2 cup unsalted butter (1 stick, softened to room temperature)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (or substitute raisins)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, baking soda, baking powder, sugar, brown sugar, and oats. Mix well with a large spoon.
2. Step 2: Add the sourdough discard, egg, vanilla extract, and softened butter to the dry ingredients.
3. Step 3: Mix with a hand mixer or stand mixer until the ingredients are well combined. The dough may be crumbly—this is normal. Avoid over mixing.
4. Step 4: Stir in the chocolate chips or raisins using a large spoon. Cover the bowl and chill the dough for at least one hour.
5. Step 5: Preheat the oven to 350°F (175°C). Form the dough into balls about 2 tablespoons each and place them on a baking tray.
6. Step 6: Bake the cookies for 11 to 13 minutes or until the edges turn golden. Baking times can vary depending on your oven.
7. Step 7: Let the cookies rest on the tray for 5 to 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

• For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the dough.
• Use old fashioned oats for a chewier texture, or quick oats for a lighter bite.
• Substitute chocolate chips with dried fruit like cranberries or cherries for a different flavor.
• Make sure your butter is fully softened but not melted to help the dough come together smoothly.

Storage

Store your oatmeal cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place them in a sealed freezer bag and freeze for up to 2 months. To enjoy, thaw at room temperature or warm gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

It’s best to use unfed sourdough discard for this recipe to avoid adding extra acidity and moisture that could change the cookie texture.

Do I need to chill the dough before baking?

Yes, chilling the dough helps the flavors develop and prevents the cookies from spreading too much during baking.

Sourdough Discard Oatmeal Cookies Recipe

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★★★★★

4.9 from 86 reviews

These Sourdough Discard Oatmeal Cookies are a delicious and creative way to use leftover sourdough starter. Combining oats, chocolate chips, and the tangy flavor of sourdough discard, these cookies are soft, chewy, and packed with flavor. Perfect as a snack or dessert, they are simple to make and baked to golden perfection.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 28 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup oats (quick or old fashioned)

Wet Ingredients

• 1/2 cup sourdough discard (unfed)
• 1/2 cup unsalted butter (1 stick, softened to room temperature)
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup chocolate chips (or substitute raisins)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, salt, baking soda, baking powder, sugar, brown sugar, and oats. Stir well using a large spoon to evenly distribute all dry components.
2. Add Wet Ingredients: Add the sourdough discard, softened butter, egg, and vanilla extract to the dry ingredients in the bowl.
3. Combine Dough: Using a hand mixer or stand mixer, mix the ingredients just until combined. The dough might appear crumbly, which is normal. Avoid overmixing to retain the desired texture.
4. Fold in Chocolate Chips: With a large spoon, gently stir in the chocolate chips or raisins. Cover the bowl and refrigerate the dough for at least one hour to chill.
5. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Form the chilled dough into balls approximately 2 tablespoons each and place them on a baking tray.
6. Bake Cookies: Bake the cookie dough balls in the preheated oven for 11 to 13 minutes, or until the edges are golden brown. Note that baking times may vary slightly depending on your oven.
7. Cool Cookies: Allow the cookies to cool on the baking tray for 5 to 10 minutes before transferring them to a cooling rack to cool completely.

Notes

• The sourdough discard can be unfed starter straight from your refrigerator.
• Do not overmix the dough to maintain a tender cookie texture.
• Chilling the dough helps to develop flavor and prevents spreading during baking.
• Oats can be quick or old fashioned depending on personal preference.
• Chocolate chips can be substituted with raisins or nuts if desired.
• Use parchment paper or a silicone baking mat on your baking tray to prevent sticking.

Keywords: sourdough discard cookies, oatmeal cookies, sourdough baking, chocolate chip cookies, easy dessert, leftover sourdough recipe