Sourdough Oatmeal Cookies

Save your sourdough discard and make these soft and chewy sourdough oatmeal cookies! They are infused with nutty brown butter and can be made plain or with raisins or chocolate chips.

Course cookie, Dessert

Cuisine American

Prep Time 25

Cook Time 10

Chilling Time 1

Total Time 1 35

Servings cookies

Calories 164kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter
1 cup (200 g) brown sugar firmly packed (use light brown sugar or a mix of light and dark)
½ cup (100 g) granulated sugar
⅔ cup (140 g) sourdough discard
2 large egg yolks room temperature preferred
2 teaspoons vanilla extract
1 ½ cups (185 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¾ teaspoon table salt
3 cups (285 g) old-fashioned rolled oats

Instructions

Brown the butter: Place butter in a medium-sized saucepan over medium heat. Once melted, increase heat slightly to just above medium. Use a spatula or wooden spoon to constantly stir the butter, scraping the sides and bottom of the pan with the spatula to prevent burning. The butter will sputter and pop for a bit before this slows and it begins to brown (continue stirring during this time), continue stirring. Once you notice a fair bit of browning on the bottom of the pan and the popping has ceased, remove from heat and pour into a large heat-proof bowl. Allow to cool completely to room temperature before proceeding.
1 cup unsalted butter
Once butter is cooled completely, add sugars, sourdough discard, egg yolks, and vanilla and stir until thoroughly combined.
1 cup brown sugar, ½ cup granulated sugar, ⅔ cup sourdough discard, 2 large egg yolks, 2 teaspoons vanilla extract
In a separate medium-sized bowl, whisk together flour, cinnamon, baking soda, and salt.
1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ¾ teaspoon table salt
Gradually add dry ingredients into the wet, stirring until completely combined.
Add oats and stir until combined.
3 cups old-fashioned rolled oats
Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes.
When dough has chilled and you’re about ready to bake, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Once oven is preheated, remove dough from fridge, uncover, and scoop dough by 1 ½ Tablespoon-sized scoop (34g) and drop onto prepared baking sheet, placing at least 2” (5cm) apart.
Transfer to center rack of 350F (175C) and bake for 10-11 minutes, cookies are done when the edges are just beginning to turn a slightly darker brown (they may look slightly underdone at the very centers). Allow cookies to cool completely on baking sheet before enjoying!

Notes

Oats

I’ve only tried this recipe with old-fashioned rolled oats but I suspect quick-oats would also work.

Add-ins

Feel free to add up to 1 ½ cups of chocolate chips or nuts to this recipe. Stir them in with the oats.

Storing the dough in the fridge

You can keep the dough tightly covered in the refrigerator for up to 3 days before scooping and baking. Note that the dough will become very firm after more than a few hours of chilling and will likely need to sit at room temperature for a bit to be soft enough to scoop.

Storing

Allow cookies to cool completely before storing in an airtight container for up to 5 days.

Nutrition