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.
Can I substitute the all purpose flour in this cookie recipe?
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.
Can I add dry fruits, nuts or chocolate chips to the dough of 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.
I don’t have sourdough discards, can I use something else for these oatmeal cookies?
No starter, no problem! You can buy our very own starter to make these amazing sourdough oatmeal cookies.
Can I substitute the vegetable oil for a different type of oil?
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 I 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 I use baking soda instead of baking powder?
I haven’t tried this substitution, so can’t say yes… but if you try it let us know!
Here is the sourdough discard oatmeal cookies full video!
Oatmeal Cookies with Sourdough Discards
- 1 Digital Scale
- 1 Small pan – to melt butter
- 1 Spatula
- 2 Bowls – medium size
- 1 Cookie tray
- Parchment Paper
- 1 Cookie spoon optional
- 56 Grams Unsalted Butter
- 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
- 56 Grams Unsalted butter
- 85 Grams Vegetable oil
- 70 Grams Sourdough discard
- 1 Grams Egg whole
- 1 Grams Egg yolk
- 4 Grams Vanilla extract
- 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.