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These thick, fluffy sourdough oatmeal cookies are a great way to put your sourdough starter to use and they taste amazing!
I’ve been scouring Pinterest looking for ways to use the discard from my sourdough starter because I hate the idea of just throwing it away. I came across a recipe for cookies, and I thought it was a brilliant idea, so I decided to create my own.
Since we have a ton of oats on hand (and zero chocolate chips), I made sourdough oatmeal cookies with dried cranberries. I absolutely LOVE how these turned out. They have a different texture than typical oatmeal cookies and aren’t overly sweet.
Sourdough Oatmeal Cookies
1 c butter, softened
3/4 c granulated sugar
3/4 c brown sugar
1 c sourdough starter
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
2 1/4 c flour
2 c oats
1 c dried cranberries
1.Preheat oven to 375.
2. Cream together butter and sugars in a mixing bowl. Add in sourdough starter, egg, and vanilla. Mix until combined.
3. Add in cinnamon, salt, and flour. Mix until combined, then stir in oats and dried cranberries.
4. Line a baking sheet with parchment paper. Roll the dough into walnut-sized balls, and place them on the parchment paper 2 inches apart. Flatten each cookie with a fork dipped in sugar.
5. Bake in the oven for 10-12 minutes, or until edges start to turn golden brown. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.