Go Back
Close-up of sourdough discard oatmeal cookies on a white plate, showcasing golden edges and currants

sourdough discard oatmeal cookies

These sourdough discard oatmeal cookies are a delicious and easy oatmeal cookie recipe that uses pantry-friendly ingredients and sourdough discard for a chewy texture. Perfect for lunchboxes, they showcase sweet currants and are a great way to repurpose sourdough starter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 45 cookies

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 (128 g) sourdough discard, at room temperature
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 cups rolled oats
  • 1 1/2 cups dried currants or other dried fruit, such as dried cranberries or raisins

Instructions
 

  • Preheat and prep. Preheat your oven to 350°F. Line cookie sheets with parchment or use ungreased sheets for a slightly crisper bottom.
  • Cream the butter. In a large bowl, beat 1 cup softened unsalted butter on medium for 30 seconds until softened.
  • Add sugars, baking soda, and salt. Add 1 cup packed brown sugar, 1/2 cup granulated sugar, 3/4 tsp baking soda, and 1/2 tsp kosher salt. Beat on medium for 2 minutes, scraping the bowl as needed, until light and fluffy.
  • Mix eggs and flavorings. Beat in 1 large egg, 1 large egg yolk, 1 Tbsp pure maple syrup, and 1 tsp vanilla extract until combined.
  • Stir in the discard. Beat in 1/2 cup room-temperature sourdough discard until fully incorporated and the batter looks smooth.
  • Add flour and spices. Beat in 1 1/4 cups whole wheat pastry flour, 1/2 tsp ground cinnamon, and 1/4 tsp nutmeg until evenly mixed. The dough will be a bit thick but workable.
  • Fold in oats and fruit. Stir in 3 cups rolled oats and 1 1/2 cups dried currants or chosen dried fruit, folding until evenly distributed.
  • Scoop the cookies. Drop dough by tablespoons or use a 1 1/2-tablespoon cookie scoop, spacing cookies about 3 inches apart on ungreased cookie sheets.
  • Bake. Bake for about 12 minutes per batch, or until edges are golden brown and centers look set. Baking times vary by oven, so watch the first tray.
  • Cool. Cool on the cookie sheet for 2 minutes, then remove and finish cooling on wire racks. Cookies firm up as they cool.

Notes

Note: You can prepare and refrigerate the dough up to 24 hours. Scoop and bake from chilled dough, adding 1 to 2 minutes to the baking time for a slightly chewier cookie.