These sourdough discard oatmeal cookies are sure to be your next biggest hit! The sourdough discard along with blooming the cinnamon in the brown butter are what take these cookies to the next level. Go ahead, we dare you, try making these cookies!
One thing I love about this cookies is that they are super fast to make! plus they incorporate an interesting technique that it called “blooming”. Check out more information here if you are not familiar with it.
Let's start by questions you might have...
Can you substitute the vegetable oil for a different type of oil?
Yes, you can substitute the vegetable oil in these sourdough discard oatmeal cookies! Just keep in mind that a different oil, example: olive oil vs avocado oil, have different flavor. This could slightly impact the cookies final flavor as well. The easiest substitution would be canola oil.
You don't have sourdough discards, can you substitute for something else?
No, using sourdough discards is key in succeeding in this recipe. You can purchase my sourdough starter here!
Can you use instant oats instead of old fashioned?
We recommend using old fashion or rolled oats for these sourdough oatmeal cookies. Using these types of oats will keep your cookies chewy!
Can you substitute vegetable oil for a different one in this oatmeal cookies?
Yes, you can substitute the vegetable oil but keep in mind that other oils react differently in the oven so the texture and flavor could likely change. The easiest substitution would be canola oil.
Can you add nuts, dry fruit or chocolate chips to these sourdough discard oatmeal cookies?
Yes, you can absolutely add fried fruits, nuts or chocolate to the dough once you have incorporated all of the other ingredients.
Can you use baking soda instead of baking powder?
I haven’t tried testing this substitution. But if you try making this change and it works, let us know!
Can you substitute all purpose flour for a different type?
Since all flours behave differently, we recommend using all -purpose flour for these sourdough oatmeal cookies. If you want to learn more about flours – check this post I made to explain some basics about flour.
How to store them
Baked Cookie
Store baked sourdough discard oatmeal cookies at room temperature in an air-tight container for up to 7 days.
Unbaked Cookie Dough
Place the shaped dough on a tray with parchment. As you won’t be baking them immediately you can place them next to each other. Then wrap the tray, and freeze.
The unbaked dough can be stored in the freezer for upto 2 months.
Simple Instructions
The process of making these sourdough discard oatmeal cookies is so easy! Except from blooming the cinnamon, there is nothing difficult about them. The video I prepared shows each step, and will make sure that you succeed at making the sourdough discard oatmeal cookies!
Oatmeal Cookies with Sourdough Discards
Equipment
- 1 Digital Scale
- 1 Small pan - to melt butter
- 1 Spatula
- 2 Bowls - medium size
- 1 Cookie tray
- Parchment Paper
- 1 Cookie spoon optional
Ingredients
Dry Ingredients
- 120 Grams All purpose flour
- 4 Grams Baking Soda
- 7 Grams Salt
- 283 Grams Rolled oats
- 100 Grams Sugar
- 140 Grams Brown sugar
- 4 Grams Cinnamon ground
Wet Ingredients
- 56 Grams Unsalted butter
- 85 Grams Vegetable oil
- 70 Grams Sourdough discard
- 1 Grams Egg whole
- 1 Grams Egg yolk
- 4 Grams Vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- To start, brown the butter in a small pan over medium heat. Swirl the pan occasionally to loosen any solids from the bottom of the pan. Remove from heat after about 1-3 minutes. Add cinnamon to the warm butter to bloom. Place butter and cinnamon in a bowl and set aside. Let the mixture cool for a few minutes.
- In a separate bowl, whisk together the flour, salt and baking soda. Set aside.
- Back to the butter and cinnamon-add both sugars and oil to the butter and cinnamon. Whisk until combined. Stir in the sourdough discard, egg, egg yolk, and vanilla. Stir until smooth.
- Stir in oats and any mix-ins (nuts or chocolate chips).
- Then stir in the flour mixture until fully combined.
- Use a large cookie scoop and arrange cookies on a cookie sheet using parchment paper. These will rise and spread nicely so allow room. Chill the dough for at least 30 minutes. It’s best to chill the dough once you haveformed your scoops versus chilling the entire batter.
- Bake until cookie edges are slightly brown and with centers soft about 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving to a rack to further cool.
Video
Notes
*Please note that you will want to chill this dough for 30 minutes prior to baking*
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!
Javi– I tried these without watching the video first, and I think my issue lies with the eggs/yolks. The recipe implies a single egg + egg yolk (which is what I used), but the video shows 2 eggs+2 yolks. Ithink this is why my cookies didn’t spread and seemed very dry. Can you let me know if this is where I went wrong?