Sourdough oatmeal cookies
Chewy sourdough oatmeal cookies made with discard, brown sugar, cinnamon, oats, and optional raisins or chocolate.
Sourdough oatmeal cookies are a discard recipe that actually benefits from the starter. The acidity balances brown sugar and keeps the cookie chewy.
Why this works
Discard adds moisture and a quiet tang. Resting the dough gives the oats time to hydrate, which makes the final cookie thicker and less cakey.
Ingredients
Pick your state and product — instant verdict before market day.
- Butter
- 170 g browned or softened
- Brown sugar
- 180 g
- Egg
- 1 large
- Sourdough discard
- 100 g
- Rolled oats
- 180 g
- Flour
- 160 g
- Cinnamon
- 1 tsp
- Baking soda
- 1/2 tsp
- Salt
- 1/2 tsp
Method
- Cream butter and sugar. Add egg and discard.
- Mix dry ingredients separately, then fold into wet mixture.
- Rest dough 30-60 minutes.
- Scoop, chill 15 minutes, and bake at 350°F for 11-13 minutes.
Baker notes
- Use rolled oats, not instant oats.
- Add raisins, chopped chocolate, walnuts, or dried cranberries.
- For thicker cookies, chill the scooped dough overnight.
Where to go next
For more discard baking, see sourdough discard cookies and brown butter sourdough chocolate chip cookies.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
