Sourdough Oatmeal Cookies
These sourdough oatmeal cookies have crisp edges, soft centers and a rich, nutty flavor from browned butter. They use a full cup of sourdough discard and can be customized with your favorite mix-ins.
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 Morton kosher salt or 2 teaspoons Diamond Crystal 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 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 Morton 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 measuring flour by volume, spoon the flour into the measuring cup and level it with the back of a butter knife rather than scooping directly from the container.
Salt: For all of my recipes, I use Morton Kosher Salt. If using Diamond Crystal Kosher Salt, double the amount called for in the recipe.
Butter: If using salted butter, omit the additional salt in the recipe.
Bake Time: For crispier cookies, increase the baking time by 2–3 minutes.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Freeze portioned cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months.
Freezing Baked Cookies: Freeze cooled cookies in an airtight container or freezer-safe bag for up to 3 months.
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
