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.
Marion says
I doubled the recipe and got about 6 dz small cookie balls. After a couple of hours in fridge I baked a couple in my AF for tasting (quality control) and the rest are in the freezer. They are delicious.
Amy Liu Dong says
Wow! Such a great way to have amazing cookies for our sourdough discard oatmeal! The use of chocolate chips or raisins will add more flavor and taste to these incredible-looking cookies! I totally love this already!
Elizabeth says
Love a good cookie recipe! These look so good!
Candace says
Really appreciate the ease of the recipe, but it’s really lacking the salt needed to make these cookies shine. I used salted butter and doubled the salt, I might increase it to 3/4 tsp of salt with salted butter.
Stephanie says
Can I sub butter for coconut oil?
Audrey says
Hi Stephanie, I wish I had more info for you but I haven’t tried these with coconut oil before. If you try it please let me know if it turns out OK.
Chari Dalsheim says
Delicious and well worth making. I used peanut butter and chocolate chips! Definitely chill the dough first. Thanks for recipe.
Audrey says
I am so glad you enjoyed the recipe. Thank you for taking time to leave a comment!
Addie says
These cookies are so yummy!
Carmy says
Great way to use up sourdough discard!
Linda says
What a delicious way to use sourdough discard! And it makes these cookies taste so much better
Jamie says
Delicious with perfect texture!
Sunrita says
Ooh wow! This is an incredible recipe!
Jill says
Great use of sourdough discard!
Ash B says
Love that this recipe uses leftover bread. Made for a super delicious cookie too!
Angela says
Never thought to use sourdough discard this way. Thanks for sharing!
kyleigh says
such a great way to use sourdough discard!!