Itâs time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means weâre hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
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Sourdough Oatmeal Cookies
Estimated reading time: 9 minutes
Indulge in the delightful marriage of tangy sourdough and comforting oatmeal with these Sourdough Oatmeal Cookies. Combining the zesty notes of unfed sourdough starter with wholesome oats, these cookies offer a chewy texture and a hint of tanginess in every bite. Sweetened with brown sugar and optionally studded with raisins or chocolate chips, these cookies boast a perfect balance of flavors. Enjoy them freshly baked or store them for a delightful treat anytime!
Table of contents
Sourdough Oatmeal Cookies Recipe FAQ
How do you store these cookies?
To store Sourdough Oatmeal Cookies:
Room Temperature: Place the completely cooled cookies in an airtight container or cookie jar at room temperature. They'll remain fresh for about 3-5 days.
Refrigeration: If you want to extend their shelf life, you can store them in the refrigerator for up to a week. Make sure they're in an airtight container or sealed bag to prevent them from absorbing any odors.
Freezing: These cookies freeze well too! Place them in a freezer-safe container or zip-top bag with layers separated by parchment paper. They can last for up to 2-3 months in the freezer. Thaw them at room temperature before serving.
Proper storage helps maintain their texture and flavor, ensuring you can enjoy these delightful cookies over an extended period.
How long do they take to thaw after freezing?
Generally, thawing cookies at room temperature takes about 20-30 minutes. However, the time can vary depending on the size of the cookies and the temperature of the environment. Smaller cookies may thaw more quickly, while larger ones might take a bit longer. It's best to let them sit at room temperature until they reach your desired consistencyâsoftened and ready to eat!
If you want to serve them warm, how do you heat them without further cooking them?
To warm up the cookies without further cooking them, you can use the following methods:
Microwave: Place a paper towel in the microwave and arrange the cookies on it. Microwave them in short intervals of 10-15 seconds until they reach the desired warmth. Be cautious as microwaves can quickly make cookies too hot if left for too long.
Oven: Preheat your oven to a very low temperature, around 200°F (95°C). Place the cookies on a baking sheet and warm them in the oven for 5-10 minutes. Check them frequently to ensure they donât overheat.
Toaster Oven: Use a toaster oven set to a low temperature, similar to the oven method. Place the cookies on a baking sheet or directly on the toaster oven rack and warm them for a few minutes.
Regardless of the method chosen, keep a close eye on the cookies to prevent them from overheating or becoming too soft. Heating them briefly should revive that freshly baked warmth without further cooking.
If I want to add nuts to this recipe, how would I do that?
-œ cup chopped nuts (walnuts, pecans, or almonds work well)
Start by preparing the unfed sourdough starter, then cream together softened butter and brown sugar. Blend in an egg, vanilla extract, and the sourdough starter, followed by a mixture of oats, flour, baking soda, cinnamon, and salt. For the final touch, fold in chopped nutsâwalnuts, pecans, or almonds work wonderfullyâalong with optional raisins or chocolate chips. Drop tablespoons of dough onto prepared baking sheets and bake at 350°F until golden brown. After cooling, savor the delightful blend of tangy sourdough, comforting oats, and the nutty crunch in each delicious bite of these cookies!
Recipe Tips for Sucess
Here are some tips to ensure success with Sourdough Oatmeal Cookies:
- Starter Consistency: Use unfed (discard) sourdough starter that's at room temperature. This will provide the desired tang without overpowering the cookie.
- Mixing Technique: Avoid overmixing the dough once the dry ingredients are added. Mix until just combined to prevent toughness in the cookies.
- Butter Temperature: Ensure the butter is softened but not melted. Cream the butter and sugar until light and fluffy for a better texture.
- Baking Time: Keep an eye on the cookies towards the end of the baking time. They should be golden around the edges but still slightly soft in the center for a chewy texture.
- Cookie Size: Maintain consistency in the size of the cookie dough portions to ensure even baking. Use a tablespoon or cookie scoop for uniform cookies.
- Cooling Process: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
- Storage: Store the cookies in an airtight container once completely cooled to maintain freshness. If freezing, ensure they're well wrapped to prevent freezer burn.
- Experiment: Feel free to add different mix-ins like chopped nuts, dried fruits, or even a touch of spices to personalize the flavor of your cookies.
- Adaptation: If you prefer a milder sourdough taste, consider using a fed starter or adjusting the quantity of sourdough discard used in the recipe.
- Enjoy Fresh: These cookies are best enjoyed fresh but can be reheated gently to bring back that just-baked warmth and flavor.
Following these tips will help you achieve deliciously tangy and chewy Sourdough Oatmeal Cookies every time!
Ingredients:
- 1 cup sourdough starter, unfed (discard)
- œ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 œ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- œ teaspoon baking soda
- œ teaspoon ground cinnamon
- Πteaspoon salt
- œ cup raisins or chocolate chips (optional)
Instructions:
- Prepare the Sourdough Starter: Measure out 1 cup of unfed sourdough starter and let it come to room temperature.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, mix in the sourdough starter until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. If using, fold in the raisins or chocolate chips.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
These cookies combine the tangy flavor of sourdough with the wholesome goodness of oatmeal. Enjoy the delightful combination of chewy oats and a hint of tanginess in each bite!
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Full, Printable Recipe
Sourdough Oatmeal Cookies
Yield:
24
Prep Time:
15 minutes
Cook Time:
10 minutes
Cooling Time:
10 minutes
Total Time:
35 minutes
Sourdough Oatmeal Cookies: A delightful fusion of tangy sourdough and comforting oats. These cookies boast a chewy texture and a subtle tang, complemented by the sweetness of brown sugar. Perfectly balanced and optionally adorned with raisins or chocolate chips, these treats offer a unique twist on classic oatmeal cookies. Enjoy the delightful flavors of sourdough and oats in every bite!
Ingredients
- 1 cup sourdough starter, unfed (discard)
- œ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 œ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- œ teaspoon baking soda
- œ teaspoon ground cinnamon
- Πteaspoon salt
- œ cup raisins or chocolate chips (optional)
Instructions
- Prepare the Sourdough Starter: Measure out 1 cup of unfed sourdough starter and let it come to room temperature.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, mix in the sourdough starter until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. If using, fold in the raisins or chocolate chips.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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KitchenAid Professional 6-Quart Stand Mixer Satin Polished Metal (Copper Metal) (Renewed)
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 55mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating â it helps others find the recipe!
- First published: 1/11/2024
- Updated & republished: Added photos 2/9/2024
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
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