Sourdough Oatmeal Cookies. I always have TONS of discard because I absolutely refuse to keep my starter in the fridge. Whenever my discard jar gets dangerously full, I always make this recipe for sourdough discard oatmeal cookie because I know they'll get eaten up and. Add starter and vanilla; mix well. Sourdough Oatmeal Cookies

You can cook Sourdough Oatmeal Cookies using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Sourdough Oatmeal Cookies
  1. It’s 113 grams of Einkorn flour (or regular all-purpose).
  2. You need 7 grams of Salt.
  3. Prepare 4 grams of Baking soda.
  4. It’s 56 grams (1/2 stick) of Butter.
  5. You need 40 grams of Oil.
  6. It’s 4 grams of Cinnamon.
  7. It’s 85 grams of Brown sugar.
  8. Prepare 45 grams of Granulated sugar.
  9. Prepare 70 grams of Sourdough discard (can be used straight from the fridge).
  10. It’s 2 of Whole eggs.
  11. Prepare 4 grams of Vanilla extract.
  12. You need 265 grams of Oatmeal (Old Fashioned).
  13. Prepare 57 grams of Dried cranberries or raisins.
  14. It’s 100 grams of Walnuts.
  15. Prepare 100 grams of Chocolate chips.

Add eggs, sourdough, and vanilla. sift together and add to sourdough mixture flour, baking soda, salt, and baking powder. Combine starter, milk, flour, and sugar and let stand for two hours. Cream in order, the butter, sugar, molasses and egg and add the remaining ingredients and the starter mixture. Sift spices and baking soda with flour and add to oats mixture.

Sourdough Oatmeal Cookies instructions

  1. Heat oven to 375. Line 2 baking sheets with parchment paper..

  2. Whisk flour, salt, and baking soda together in medium bowl; set aside..

  3. Melt butter in a small pot or skillet over medium-high heat, swirl pan occasionally, until foaming subsides. Stir and scrape bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, around 1 to 2 minutes..

  4. Transfer browned butter to large heatproof bowl and stir in cinnamon. Add brown sugar, granulated sugar, and oil to browned butter and whisk until combined..

  5. Add discard, eggs and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute..

  6. Add oats, and mix-ins (if using) and stir until evenly distributed (your mixture will be thick and stiff).

  7. Use 1 1/2 tablespoon cookie scoop and arrange 2 inches apart..

  8. Bake 8 to 10 minutes..

  9. Nutrition Facts Servings: 40 Amount per serving Calories 75 % Daily Value* Total Fat 4.6g 6% Saturated Fat 1.5g 8% Cholesterol 12mg 4% Sodium 111mg 5% Total Carbohydrate 7.4g 3% Dietary Fiber 0.4g 2% Total Sugars 4.6g Protein 1.4g Vitamin D 2mcg 8% Calcium 11mg 1% Iron 0mg 2% Potassium 35mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. By very well fit.com.

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Making Sourdough Oatmeal Raisin Cookies The first thing to do is to make a flax egg equivalent to two eggs. A flax egg is a great substitute for animal eggs in baking and it adds even more fiber, since eggs don't have any at all. Fresh-ground spelt, rolled oats, and a sourdough starter make for a delicious, chewy cookie! This recipe require a two-step process. And just recently I created Peanut Butter OATMEAL cookies with sourdough discard.