Sourdough Oatmeal Cookies
These sourdough discard oatmeal cookies have a sweet rich buttery flavor with crispy edges and a soft center.
Servings: 40 Cookies
Calories: 139kcal
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 /4 cup granulated white sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 cup sourdough discard
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 cups rolled old fashioned oats
- 2 cups bread flour
- 1 ½ cups of your favorite mix-ins
Instructions
- Slice the 1 cup unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam.
- Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
- In a large bowl add the browned butter, 1 cup brown sugar, and 1 /4 cup granulated white sugar. Whisk until there are no lumps of brown sugar.
- Add the 4 egg yolks and 2 teaspoons vanilla extract. Whisk together until smooth. Fold in the 1 cup sourdough discard.
- Stir in the 1 teaspoon baking soda, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Add the 3 cups rolled old fashioned oats and 2 cups bread flour and stir until just combined.
- Gently fold in 1 ½ cups of your favorite mix-ins. See the list above for some ideas.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Preheat the oven to 350°F (180°C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
- Place the dough balls on an ungreased cookie sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
- Bake for 12 - 15 minutes or until the edges are lightly browned but the center is still soft. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Bake Time: For crispier cookies increase the bake time by 2-3 minutes.
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Nutrition
Serving: 1 | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 89mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 168IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 0.4mg