Easiest Way to Make Super Quick Homemade Sourdough Oatmeal Cookies

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sourdough oatmeal cookies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sourdough Oatmeal Cookies is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Sourdough Oatmeal Cookies is something that I’ve loved my entire life.

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To begin with this particular recipe, we have to prepare a few components. You can cook sourdough oatmeal cookies using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sourdough Oatmeal Cookies:

1. Get 113 grams Einkorn flour (or regular all-purpose)
2. Get 7 grams Salt
3. Get 4 grams Baking soda
4. Get 56 grams (1/2 stick) Butter
5. Get 40 grams Oil
6. Prepare 4 grams Cinnamon
7. Take 85 grams Brown sugar
8. Make ready 45 grams Granulated sugar
9. Take 70 grams Sourdough discard (can be used straight from the fridge)
10. Make ready 2 Whole eggs
11. Make ready 4 grams Vanilla extract
12. Take 265 grams Oatmeal (Old Fashioned)
13. Make ready 57 grams Dried cranberries or raisins
14. Take 100 grams Walnuts
15. Prepare 100 grams Chocolate chips

I always have TONS of discard because I absolutely refuse to keep my starter in the fridge. Whenever my discard jar gets dangerously full, I always make this recipe for sourdough discard oatmeal cookie because I know they'll get eaten up and. Fresh-ground spelt, rolled oats, and a sourdough starter make for a delicious, chewy cookie! This recipe require a two-step process.

Steps to make Sourdough Oatmeal Cookies:

1. Heat oven to 375. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, and baking soda together in medium bowl; set aside.
3. Melt butter in a small pot or skillet over medium-high heat, swirl pan occasionally, until foaming subsides. Stir and scrape bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, around 1 to 2 minutes.
4. Transfer browned butter to large heatproof bowl and stir in cinnamon. - Add brown sugar, granulated sugar, and oil to browned butter and whisk until combined.
5. Add discard, eggs and vanilla and whisk until mixture is smooth. - Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute.
6. Add oats, and mix-ins (if using) and stir until evenly distributed (your mixture will be thick and stiff)
7. Use 1 1/2 tablespoon cookie scoop and arrange 2 inches apart.
8. Bake 8 to 10 minutes.
9. Nutrition Facts - Servings: 40 - Amount per serving - Calories 75 - % Daily Value* - Total Fat 4.6g 6% - Saturated Fat 1.5g 8% - Cholesterol 12mg 4% - Sodium 111mg 5% - Total Carbohydrate 7.4g 3% - Dietary Fiber 0.4g 2% - Total Sugars 4.6g - Protein 1.4g - Vitamin D 2mcg 8% - Calcium 11mg 1% - Iron 0mg 2% - Potassium 35mg 1% - *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. - By very well fit.com

Fresh-ground spelt, rolled oats, and a sourdough starter make for a delicious, chewy cookie! This recipe require a two-step process. Sourdough peanut butter oatmeal cookies are sprinkled with chocolate chips. These soft, chewy cookies are packed with rich peanut butter and oatmeal. This recipe is easy to follow and quick to make.

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