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easy sourdough oatmeal cookies

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 48 Cookies
Course: Dessert, Snack
Cuisine: American
Calories: 98
Ingredients Method Notes

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)

Method
 

  1. In a large mixing bowl, cream together brown sugar, white sugar, and butter until light and fluffy.
  2. Mix in eggs one at a time.
  3. Add the sourdough starter and the vanilla extract and mix until thoroughly incorporated.
  4. In a smaller mixing bowl, combine oats, flour, baking soda, salt, cinnamon, and nutmeg.
  5. Add the flour mixture to the wet ingredients. Stir until just combine.
  6. Stir in the chocolate chips.
  7. Cover and chill the cookie dough for 30 minutes to 1 hour.
  8. Preheat the oven to 350° Fahrenheit.
  9. 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.
  10. Bake 11 to 12 minutes until edges are lightly browned. The centers should still look soft.
  11. 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)
Mix the ingredients in a medium mixing bowl and add just enough to make a thick icing. It is not a frosting. You want it to be thin enough to drizzle off the cookie. Dip the tops of the cookies into the icing and then place on a wire rack to set.