chewy sourdough oatmeal cookies:
These cookies are so good and SO easy! Just mix everything together in one bowl, scoop, and bake! I always use a cookie scooper because it’s the easiest and quickest way to make all the cookies uniform!
This recipe makes about 25 small cookies, but can easily be doubled (just make sure you have enough starter beforehand😉)
chewy sourdough oatmeal cookies:
Servings: 25 cookies Prep Time: 10 min Cook Time:10 min
Ingredients:
1/2 c (113 g) oil
½ cup (100 g) brown sugar
¼ cup (50 g) granulated sugar
⅓ cup (100 g) sourdough starter discard
1 egg
1 teaspoon (4 g) vanilla extract
2 cups (160 g) rolled oats (regular or quick cooking)
1 cup + 2 tbs (135 g) all-purpose flour
3/4-1 cup (120-145 g) raisins or chocolate chips
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda
Instructions:
Preheat the oven to 350°F (180°C) while you make the cookie dough.
In a large bowl, use a spatula or spoon to combine the oil with the brown sugar and granulated sugar. Add the sourdough starter, egg, and vanilla extract, and stir until the mixture is smooth.
Add the dry ingredients- the rolled oats, flour, cinnamon, salt,baking soda, and chocolate chips/raisins and gently fold them until just mixed. (You can refrigerate the dough for up to 2 days or bake immediately.
Use a cookie scoop to divide the dough into 12 larger (2 tbs) scoops or 24 smaller ( 1 tbsp) scoops on the baking sheet, ensuring space between each. (the dough is pretty sticky so it will be much easier to use a cookie scoop, but if you don’t have one ,you can use a regular tablespoon/spoon!)
Place the baking sheet in the oven and bake for 10-12 minutes or until the cookies turn a light golden brown. Take them out and let the cookies rest on the tray for 10 minutes before storing.
These cookies freeze really well!
