Sourdough Oatmeal Cookies
These delightful sourdough oatmeal cookies combine the tangy flavor of sourdough with the wholesome heartiness of oats, resulting in a chewy and soft texture that satisfies sweet cravings.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats Use rolled oats for the right texture.
- 1/2 cup sourdough starter (active) Ensure the sourdough starter is active and bubbly.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chocolate chips or raisins Choose one or both based on preference.
- 1/2 cup chopped nuts Nuts are optional but add a nice crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, sourdough starter, and vanilla extract. Beat until well combined.
- In a separate bowl, mix together the flour, oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips or raisins and nuts (if using) until evenly distributed.
Baking
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
To store cookies, allow them to cool completely and place in an airtight container at room temperature for about five days. For longer storage, freeze wrapped cookies for up to three months. Experiment with different mix-ins like dried fruits or nut butters!