Sourdough Oatmeal Cookies. These cookies are based on the cookie recipe I learned in that course. I've tweaked the ingredients, adding oats for their chewy texture, and chopped nuts and chocolate chips or cacao nibs. It seems like everyone has jumped feet-first into sourdough.
These sourdough cookies are naturally fermented so they are easy to make and easy to digest.
They're also a great way to use up sourdough discard.
Even the kids will enjoy these cookies.
You can cook Sourdough Oatmeal Cookies using 15 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Sourdough Oatmeal Cookies
- It's 113 grams of Einkorn flour (or regular all-purpose).
- It's 7 grams of Salt.
- You need 4 grams of Baking soda.
- Prepare 56 grams (1/2 stick) of Butter.
- You need 40 grams of Oil.
- You need 4 grams of Cinnamon.
- It's 85 grams of Brown sugar.
- You need 45 grams of Granulated sugar.
- You need 70 grams of Sourdough discard (can be used straight from the fridge).
- Prepare 2 of Whole eggs.
- Prepare 4 grams of Vanilla extract.
- Prepare 265 grams of Oatmeal (Old Fashioned).
- You need 57 grams of Dried cranberries or raisins.
- You need 100 grams of Walnuts.
- Prepare 100 grams of Chocolate chips.
I have tried many sough dough cookie recipes but the cookies usually come out bready. Looking for more sourdough recipe inspiration? Check out all of our sourdough breads and sourdough discard recipes Here. Oatmeal Cookie Bars Chocolate Oatmeal Cookies Kinds Of Cookies How To Make Cookies Sourdough Recipes Kefir Favorite Recipes Sweets Baking.
Sourdough Oatmeal Cookies step by step
- Heat oven to 375. Line 2 baking sheets with parchment paper..
- Whisk flour, salt, and baking soda together in medium bowl; set aside..
- 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..
- 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..
- 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..
- Add oats, and mix-ins (if using) and stir until evenly distributed (your mixture will be thick and stiff).
- Use 1 1/2 tablespoon cookie scoop and arrange 2 inches apart..
- Bake 8 to 10 minutes..
- 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 cookies was one of the first things I tried after I got my starter - and I have to These Sourdough Peanut Butter cookies are great! They are so soft and tender with a perfect crumb. An old-fashioned, soft/moist oatmeal cookie studded with raisins. Drop the chilled dough by generous tablespoonfuls onto the prepared baking sheet; a tablespoon cookie scoop works well here. You can serve cookies knowing that they are much healthier and you won't feel sick after eating a cookie or two.
