Extra chewy and lightly caramelized, make these sourdough oatmeal cookies and go heavy on the raisins or chocolate chips!
Sourdough Oatmeal Cookies
extra chewy!
I whip up these oatmeal cookies with cane sugar and a touch of blackstrap molasses for that extra chewy effect (not to mention, the solid caramel notes and umami throughout).
Plus, these are also fermented with sourdough discard for those bonus gut friendly results. That said, remember, your cookies have a live culture working its way through the flour so be sure to bake them within 48 hours (or you risk a pale and structure-less cookie- you’ve been warned).
p.s. these make some of the best ice cream pies ever!
p.p.s. looking for more sourdough cookie recipes? my classic sourdough chocolate chip cookies are a good start.
the deets
And my controversial take? I like to make them with a quick cooking and rolled oats combo so you also get some of the oats baking more into the cookie texture versus all just staying as flakes throughout- honestly, I feel the cookies come out way chewier (and it soaks up our sourdough discard very nicely too). So I highly urge you to try it, otherwise feel free to just do whatever you have on hand, be it quick cooking or rolled.
Otherwise, and might be controversial too, but I prefer my oatmeal cookies with raisins versus chocolate chips- but I’ll leave that up to you!
(Fermented!) Sourdough Oatmeal Cookies
Ingredients
- 250 g oats *I like to use half quick cooking, half rolled for the best texture
- 188 g (unbleached!) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 227 g unsalted butter at room temperature
- 210 g brown sugar
- 100 g granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons blackstrap molasses optional
- 1 egg
- 100 g sourdough discard
- 170 g chocolate chips or raisins (or both)!
- flaky sea salt to garnish
Instructions
- Whisk together thoroughly the oats, flour, cinnamon and salt in a medium mixing bowl. Set aside.
- Cream butter with sugars and molasses in a large bowl with an electric mixer until light and fluffy, 6-8 minutes.
- Add invanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- Add in your sourdough discard and mix until thoroughly combined. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Fold in chocolate or raisins. Cover with cling film and refrigerate for 1 hour (at least, but preferably overnight!)
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Scoop out the cookie dough into 30 rounds for 3" cookies, and flatten them slightly if you want your cookies to spread out a bit more = crispier cookies (so if you like them cakier just don't flatten them too much!)(I usually do a test run with one cookie to see how the dough bakes in my oven).
- Bake for 12-15 minutes, or until golden brown– garnishing with flaky sea salt as soon as they come out of the oven.
- Store in an airtight container for three to four days and freeze for up to 3 months.
- Note: the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).