Sourdough Oatmeal Cookies
Delicious and chewy sourdough oatmeal cookies combining tangy flavor with hearty oats, perfect for any time of the day.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active and bubbly) Make sure it is active for best results.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) For added flavor.
Mix-ins
- 3 cups rolled oats
- 1 cup chocolate chips (or raisins, if preferred)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough starter until combined.
- In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chocolate chips, ensuring an even distribution throughout the dough.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, chill the dough for 30 minutes before baking to control spreading and enhance flavor. You can customize the cookies with different add-ins like nuts, dried fruit, or using whole wheat flour for a healthier version.