Bready or Not Original: Sourdough Oatmeal Cookies
These Sourdough Oatmeal Cookies are cakey and delicious, a perfect comfort food.
The sourdough doesn’t act as a leavening agent here, but adds nuanced flavor and lends a unique breadiness to the texture. I doubt anyone would eat these and immediately identify they include a starter, but they would probably know something is different.
I added dried cranberries and walnuts to these cookies, but mix in whatever dried fruit, nuts, seeds, or chocolate chips that you want. Just don’t exceed 2 1/2 cups of add-ins. Or try to fool people into thinking dark raisins are chocolate chips. That’s just evil.
By the way, I baked up sourdough recipes like this one because I have maintained a starter for book research reasons: my next release, A House Between Sea and Sky, features a sourdough starter named Mother as an important character. Find out more (and preorder) here!
PrintBready or Not Original: Sourdough Oatmeal CookiesSourdough doesn’t act as a leavener in these unique oatmeal cookies, but delivers flavor and texture. Mix in whatever dried fruit and nuts that you want!Course Dessert, SnackKeyword cookies, cranberries, sourdough, walnutsServings 45 cookiesAuthor Beth CatoEquipmentparchment papercookie scoop or spoonIngredients1 cup unsalted butter (2 sticks) softened3/4 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract1/2 cup sourdough discard (113 grams)3 cups rolled oats also called old fashioned oats2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon salt1 1/2 cups dried cranberries1 cup walnuts choppedInstructionsPreheat oven at 350 degrees. Line baking sheet with parchment paper.In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.OM NOM NOM!
