Perfect Soft and Chewy Sourdough Oatmeal Cookies

Who can resist the comforting aroma of freshly baked sourdough oatmeal cookies? This sourdough oatmeal cookie recipe combines the tangy goodness of sourdough starter with the wholesome flavor of oats and a touch of cinnamon. Perfect for any occasion, these cookies are easy to make and a great way to use up your sourdough starter. Let’s get baking!

Sourdough Oatmeal Cookies

Ingredients

Dry Ingredients:

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1 cup raisins (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Wet Ingredients:

• 8 tablespoons (1 stick) butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup (100 g) active sourdough starter
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

2. Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, ground cinnamon, sea salt, and baking soda. If using raisins, stir them in as well. Set the mixture aside.

3. Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This process takes about 2-3 minutes.

4. Add Wet Ingredients
Beat in the sourdough starter, egg, and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mix.

5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to maintain a tender cookie texture.

6. Portion the Dough
Using a cookie scoop or two spoons, drop about 2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.

7. Bake the Sourdough Oatmeal Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Rotate the baking sheets halfway through for even baking.

8. Cool the Sourdough Oatmeal Cookies
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

Tips for Success:

• Use active sourdough starter for the best flavor and texture. Discard works too, but the flavor will be less pronounced.
• Add a pinch of nutmeg for an extra warm spice kick.
• Store sourdough oatmeal cookies in an airtight container at room temperature for up to a week.

These sourdough oatmeal cookies are a delightful blend of tangy and sweet, with a chewy texture that’s sure to please. Whether you’re a seasoned sourdough baker or just starting out, this recipe is a must-try. Enjoy!

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