Easy Sourdough Discard Oatmeal Cookies

Why You’ll Love This Recipe

These sourdough discard oatmeal cookies are the perfect blend of chewy, hearty, and flavorful. The addition of sourdough discard not only reduces food waste but also adds a subtle tang that enhances the classic oatmeal cookie flavor. With warm spices, a touch of sweetness, and optional mix-ins like raisins or chocolate chips, these cookies are easy to make and ideal for any time of day.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup sourdough discard (unfed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup raisins, chocolate chips, or chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugars in a large mixing bowl until light and fluffy.
3. Mix in the sourdough discard, egg, and vanilla extract until well combined.
4. Whisk together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the oats and any optional mix-ins like raisins or chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and the centers look set.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations

• Cranberry Walnut – Swap out the raisins for dried cranberries and add chopped walnuts for extra crunch.
• Chocolate Lover’s – Use chocolate chips instead of raisins and add a sprinkle of sea salt on top.
• Spiced Version – Increase the cinnamon and add a pinch of nutmeg and cloves for a warm, spiced cookie.

Servings and Timing

• Servings: Makes about 18-20 cookies
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies for up to 3 months in a sealed container. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds to restore softness.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly different. Quick oats absorb more moisture, making the cookies softer.

What does sourdough discard do in cookies?

It adds a mild tangy flavor and contributes to a chewier texture.

Can I use fed sourdough starter instead of discard?

Yes, but the flavor may be slightly different, and the texture could be less chewy.

Do I need to chill the dough before baking?

No, chilling isn’t necessary, but it can help prevent spreading if your butter was very soft.

Can I make these cookies dairy-free?

Yes, substitute the butter with a plant-based alternative.

How do I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.

Can I reduce the sugar?

Yes, but reducing the sugar may slightly affect the texture and spread of the cookies.

Why are my cookies too dry?

Overbaking or adding too much flour can make the cookies dry. Try reducing the bake time slightly.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

What other mix-ins work well?

Shredded coconut, chopped pecans, or white chocolate chips all work great.

Conclusion

These easy sourdough discard oatmeal cookies are a delicious way to use up leftover sourdough starter while making a chewy, flavorful treat. Whether you prefer them plain or packed with mix-ins, they’re simple to make and perfect for any occasion. Enjoy them fresh or store them for later—their homemade charm makes them irresistible.

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