Sourdough Discard Oatmeal Cookies
Need to use up some sourdough starter? These oatmeal cookies are soft and tangy. Warm and cozy. Feel free to swap out the chips for a different flavor or dip them in glaze.
Ingredients
- 113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
- 240 Grams Butter, Room Temperature (1 Cup)
- 200 Grams Brown Sugar (1 Cup)
- 100 Grams White Granulated Sugar (1/2 Cup)
- 2 Large Eggs, Room Temperature
- 4.2 Grams Vanilla Extract (1 Teaspoon)
- 170 Grams Quick Oats (2 Cups)
- 240 Grams All-Purpose Flour (2 Cups)
- 6 Grams Baking Soda (1 Teaspoon)
- 6 Grams Salt (1 Teaspoon)
- 4 Grams Ground Cinnamon (1 1/2 Teaspoon)
- 1 Grams Ground Nutmeg (1/2 Teaspoon)
- 170 Grams Butterscotch, Milk, or White Chocolate Chips (1 Cup)
Instructions
- In a large mixing bowl, cream together brown sugar, white sugar, and butter until light and fluffy.
- Mix in eggs one at a time.
- Add the sourdough starter and the vanilla extract and mix until thoroughly incorporated.
- In a smaller mixing bowl, combine oats, flour, baking soda, salt, cinnamon, and nutmeg.
- Add the flour mixture to the wet ingredients. Stir until just combine.
- Stir in the chocolate chips.
- Cover and chill the cookie dough for 30 minutes to 1 hour.
- Preheat the oven to 350° Fahrenheit.
- Use a cookie scoop and drop cookies about 3 inches apart onto parchment lined or lightly greased baking sheets. Press each cookie slightly to flatten.
- Bake 11 to 12 minutes until edges are lightly browned. The centers should still look soft.
- Let the cookies cool on the pans for 5 minutes and then transfer to a wire rack.
Notes
You can also make this recipe without the chocolate chips and instead make a light icing.
Here's what you'll need for the icing:
- 226 Grams Powdered Confectioner's Sugar (2 Cups)
- 4.2 Grams Vanilla Extract (1 Teaspoon)
- 60 Grams Milk (3 to 4 Tablespoons)