Sourdough Discard Oatmeal Cookies Recipe
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.
- 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
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
- 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.
- Add Wet Ingredients: Add the sourdough discard, softened butter, egg, and vanilla extract to the dry ingredients in the bowl.
- 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.
- 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.
- 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.
- 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.
- 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
