Sourdough Oatmeal Cookies
Delightful sourdough oatmeal cookies that blend hearty flavors and comforting textures, featuring a unique twist on traditional recipes with a balance of chewy oats and tangy sourdough.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup sourdough starter active and bubbly
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup chocolate chips or raisins optional
- 1/2 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the sourdough starter, followed by the eggs and vanilla extract, mixing well until combined.
- In another bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon until evenly combined.
- Gradually add the dry mixture into the wet mixture, stirring until just combined; avoid overmixing.
- If using, fold in the chocolate chips or raisins and nuts until evenly distributed.
Baking
- Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheet, leaving space between each for spreading.
- Bake for 10-12 minutes, or until the cookies are golden at the edges and still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough before baking to maintain cookie shape. Experiment with different nuts and dried fruits for customization.