Looking for a delicious way to use your sourdough discard? Try these sourdough discard oatmeal cookies. They’re great with chocolate chips or raisins.
Since you have a sourdough starter, you might as well use it. Use your sourdough discard or starter that hasn’t been fed for several days for this recipe. I love using my sourdough discard to bake delicious treats.
Are you team chocolate chip or team raisin when it comes to oatmeal cookies? To be honest, I really love both but my kids are rather partial to chocolate chips. These cookies are good with either so pick your favorite to mix in.
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🥣 Ingredients needed
For these cookies, you will need:
- All purpose flour: I haven’t tested this recipe with other types of flour.
- Brown sugar and white sugar: To sweeten the cookies.
- Salt: You’ll need just ¼ teaspoon of salt.
- Baking soda and baking powder: To help the cookies rise.
- Vanilla extract: If possible, I recommend using pure vanilla extract for baking.
- Oats: Quick or old fashioned.
- Sourdough discard: You’ll need ½ cup of sourdough discard.
- Butter: I recommend using unsalted butter so you can control the amount of salt going into the recipe. You’ll want to bring your butter to room temperature.
- Egg: You’ll need one large egg.
- Chocolate chips: Use your favorite (milk, semi-sweet, or dark) or you can substitute raisins.
⏲️How to make (step by step guide)
To make these cookies, begin by adding your dry ingredients (flour, salt, baking soda, baking powder, sugar, brown sugar, and oats) to a large mixing bowl. Mix well with a large spoon.
Next, add in your wet ingredients (sourdough discard, egg, vanilla extract, and butter that has been softened to room temperature).
Mix well with a hand mixer (or stand mixer) until everything is well combined. Dough may seem crumbly but this is normal.
Stir in chocolate chips or raisins with a large spoon. Cover and let chill for at least one hour.
Preheat your oven to 350 degrees and then form the cookie dough into balls (about 2 tablespoons). Bake for 11 to 13 minutes or until the edges are golden. Baking time may vary depending on your oven.
Let the cookies sit on the tray for 5 to 10 minutes before transferring to a cooling rack.
🥡 How to store leftovers
Store leftover cookies in an airtight container at room temperature. They will be good up to four days after making.
👩🏻🍳 Tips
- I know it’s a hassle but be sure to chill the dough. If you skip this step, the cookies will turn out flat.
- The dough may seem crumbly at first but use your hands to form it together into balls.
- Substitute raisins or craisins for the chocolate chips, if desired.
Other great sourdough recipes:
Sourdough Discard Oatmeal Cookies
Ingredients
- 1 ¾ cup all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup oats quick or old fashioned
- ½ cup sourdough discard unfed
- ½ cup unsalted butter (1 stick) softened to room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or substitute raisins
Instructions
- To make these cookies, begin by adding your dry ingredients (flour, salt, baking soda, baking powder, sugar, brown sugar, and oats) to a large mixing bowl. Mix well with a large spoon.
- Next, add in your wet ingredients (sourdough discard, egg, vanilla extract, and butter that has been softened to room temperature).
- Mix well with a hand mixer (or stand mixer) until everything is well combined. Dough may seem crumbly but this is normal. Do not over mix.
- Stir in chocolate chips or raisins with a large spoon. Cover and let chill for at least one hour.
- Preheat your oven to 350 degrees and then form the cookie dough into balls (about 2 tablespoons). Bake for 11 to 13 minutes or until the edges are golden. Baking time may vary depending on your oven.
- Let the cookies sit on the tray for 5 to 10 minutes before transferring to a cooling rack.
Notes
- Be sure to chill the dough. If you skip this step, the cookies will turn out flat.
- The dough may seem crumbly at first but use your hands to form it together into balls.
- Substitute raisins or craisins for the chocolate chips, if desired.
Candi says
I hate to throw out discard when I am feeding my sourdough so this is my go-to recipe. These cookies are amazing! It is great either way, but if I have time, I like to brown the butter and add chopped pecans for an extra rich flavor.
Lori says
Can I roll into balls and then refrigerate?
Audrey says
Yes, you can.
Kelsey says
My dough was the opposite of crumbly! Really watery we shall see how they turn out after the ferment.
Roni says
Too crumbly, wondering if melting the butter would work better.
Audrey says
If the dough is too crumbly, try dipping your hands in a bowl of water then forming the dough balls.
Grace K says
Hi there, I have made these a lot and they are a favorite in my house! I am wondering, could I make the dough three days ahead of time and cold ferment it in the fridge? A sugar cookie recipe I use says you can do that, so I was wondering if that would work with these.
Audrey says
Hi Grace, I haven’t tried it that way but I don’t see why you couldn’t. If you decide to experiment, please let me know how it turns out 🙂
Payton Teall says
I left It to ferment 3 days in the fridge & they were the perfect sourdoughy taste! family loves them!
Jackie says
In a word: delicious.
We used maple extract instead of vanilla (we are out!), and replaced the granulated sugar with coconut sugar. They were perfect.