Sourdough Oatmeal Cookies Recipe
Soft, chewy sourdough oatmeal cookies made with rolled oats, brown sugar, cinnamon, and sourdough starter. Bake the same day after a short chill, slow-ferment the dough in the fridge for softer, more digestible cookies with deeper caramel flavor, or freeze the dough balls for bake-anytime cookies.
Servings 22 large cookies
Calories 252kcal
Ingredients
Ingredients
- 1 cup (2 sticks) butter unsalted and softened
- 1 cup brown sugar light or dark brown, packed
- 1/2 cup sugar granulated
- 1 large egg
- 1 large egg yolk
- 1 cup sourdough starter (unfed discard or active)
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 to 1 1/2 cups raisins, chocolate chips, or chopped nuts optional
Instructions
Instructions
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, sourdough starter, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the oats by hand, then any raisins, chocolate chips, or nuts.
- Choose your path: to bake soon, chill the dough at least 1 hour (2 is better). For softer, more digestible cookies with deeper flavor, cover tightly and cold-ferment in the fridge for 24 to 72 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop large mounds of dough, about 3 tablespoons each, spaced 2 inches apart. Keep them tall for thick cookies, or press gently with a spatula for flatter, chewier ones.
- Bake for 10 to 12 minutes, until the edges are just set but the centers still look distinctly soft and underdone. Oatmeal cookies dry out fast, so pull them on the early side.
- Let the cookies cool on the baking sheet for 10 minutes before moving them.
Notes
We love these fresh, but they're especially wonderful as slow-fermented or frozen ready-to-bake dough. Fermenting a batch in the fridge for a day or two gives you the softest texture and the deepest, most caramel-like flavor, and it's what makes a treat like this feel a little easier to enjoy.
Nutrition
Calories: 252kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 208mg | Potassium: 152mg | Fiber: 2g | Sugar: 14g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
