People are genuinely confused when they hear there’s sourdough in these. The discard adds chewiness and a subtle depth standard oatmeal cookies don’t have, and it uses up a full cup of discard in one batch.
Ingredients
- 1 cup sourdough discard
- 2 cups rolled oats
- 1 cup all-purpose flour (125g)
- 3/4 cup brown sugar, packed (165g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup softened butter (115g)
- 1 egg, 1 teaspoon vanilla
- 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt
- 1 cup raisins or dark chocolate chips
Method
- Cream butter and both sugars until light and fluffy.
- Add egg, vanilla, and discard, mix until smooth.
- Fold in flour, oats, baking soda, cinnamon, and salt.
- Stir in raisins or chocolate chips. Chill dough at least 30 minutes.
- Drop by rounded tablespoons, 2 inches apart, and bake at 375°F for 11 to 13 minutes.
Makes about 24. Pull them while the centers still look slightly underdone — they firm up as they cool.
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