Go Back
Print Recipe

Bready or Not Original: Sourdough Oatmeal Cookies

Sourdough doesn’t act as a leavener in these unique oatmeal cookies, but delivers flavor and texture. Mix in whatever dried fruit and nuts that you want!
Course: Dessert, Snack
Keyword: cookies, cranberries, sourdough, walnuts
Servings: 45 cookies
Author: Beth Cato

Equipment

  • parchment paper
  • cookie scoop or spoon

Ingredients

  • 1 cup unsalted butter (2 sticks) softened
  • 3/4 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sourdough discard (113 grams)
  • 3 cups rolled oats also called old fashioned oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups dried cranberries
  • 1 cup walnuts chopped

Instructions

  • Preheat oven at 350 degrees. Line baking sheet with parchment paper.
  • In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.
  • In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.
  • Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.
  • Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.

OM NOM NOM!