Sourdough Oatmeal Cookies. Cream together shortening, brown sugar, and granulated sugar. Add eggs, sourdough, and vanilla. sift together and add to sourdough mixture flour, baking soda, salt, and baking powder. Combine starter, milk, flour, and sugar and let stand for two hours.
In another bowl, whisk flour and baking soda; gradually beat into creamed mixture.
Stir in oats, chocolate chips and, if desired, pecans.
Sourdough Oatmeal Cookies are an easy discard recipe you will want to make again and again!
You can cook Sourdough Oatmeal Cookies using 15 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Sourdough Oatmeal Cookies
- You need 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.
- Prepare 40 grams of Oil.
- It's 4 grams of Cinnamon.
- It's 85 grams of Brown sugar.
- It's 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.
- It's 265 grams of Oatmeal (Old Fashioned).
- You need 57 grams of Dried cranberries or raisins.
- It's 100 grams of Walnuts.
- You need 100 grams of Chocolate chips.
Soft and cakey oatmeal cookies iced with a thick icing. There is nothing better than fresh homemade bread, especially one you have made yourself. 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.
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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In a mixing bowl, cream starter, shortening, butter, and both sugars. Add the eggs and vanilla, mix well. In a large bowl sift the flour, baking soda baking powder, salt, cinnamon, allspice, and ginger. These sourdough discard oatmeal cookies have a sweet rich buttery flavor with crispy edges and a soft center. They may be one of my favorite desserts.