Sourdough Oatmeal Cookies
Delicious and chewy sourdough oatmeal cookies combine the tangy flavor of sourdough with wholesome oats and chocolate, making them perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active and bubbly) Ensure the starter is active for best results.
- 1 cup unsalted butter, softened Butter should be at room temperature.
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups rolled oats
- 1 cup dark chocolate chips You can use your choice of chocolate.
- 1/2 cup chopped nuts Optional, can add walnuts, pecans, etc.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and your bubbling sourdough starter until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Mixing
- Fold in the rolled oats, chocolate chips, and chopped nuts if you're using them until evenly mixed.
Baking
- Use a cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden and the centers appear set.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your sourdough starter is active. Don’t overmix the dough to avoid tough cookies. Store in an airtight container at room temperature.