(Fermented!) Sourdough Oatmeal Cookies

Sourdough oatmeal cookies with raisins and chocolate chips

(Fermented!) Sourdough Oatmeal Cookies

Extra chewy and lightly caramelized, make these sourdough oatmeal cookies and go heavy on the raisins or chocolate chips!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American, Functional Food

Keyword fermented oatmeal cookies, sourdough discard oatmeal cookies, sourdough oatmeal cookies

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1

Servings 3" cookies

Ingredients

250 g oats *I like to use half quick cooking, half rolled for the best texture
188 g (unbleached!) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
227 g unsalted butter at room temperature
210 g brown sugar
100 g granulated sugar
2 teaspoons vanilla extract
2 teaspoons blackstrap molasses optional
1 egg
100 g sourdough discard
170 g chocolate chips or raisins (or both)!
flaky sea salt to garnish

Metric - US Cups

Instructions

Whisk together thoroughly the oats, flour, cinnamon and salt in a medium mixing bowl. Set aside.
Cream butter with sugars and molasses in a large bowl with an electric mixer until light and fluffy, 6-8 minutes.
Add invanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
Add in your sourdough discard and mix until thoroughly combined. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate or raisins. Cover with cling film and refrigerate for 1 hour (at least, but preferably overnight!)
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Scoop out the cookie dough into 30 rounds for 3" cookies, and flatten them slightly if you want your cookies to spread out a bit more = crispier cookies (so if you like them cakier just don't flatten them too much!)(I usually do a test run with one cookie to see how the dough bakes in my oven).
Bake for 12-15 minutes, or until golden brown– garnishing with flaky sea salt as soon as they come out of the oven.
Store in an airtight container for three to four days and freeze for up to 3 months.
Note: the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

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