Oatmeal chocolate chip cookies are a favorite in our house! This recipe has the addition of sourdough starter, which adds an extra dimension to the flavor. I’ve used discard, as well as active starter, and in both cases the cookies turned out excellent.
Nutritional Tip
Being low in sugar, I feel good letting my kids snack on them more often than traditional cookies. Plus, I have a little trick to get the picky eaters in my house a bit more nutrition; Sneak in a few scoops of a children’s natural supplement shake! I love Orange Naturals ND kids shake in vanilla flavour. I have tried using other supplements in my baking with no success, but this one tastes so good. Two things you have to watch when adding a nutritional powder to your baking is: one, do not over mix, and two, add an extra egg yolk to keep it moist. For this recipe I add two scoops (if your using a different brand you may need to excitement, start low and work the amount up each time you bake.).
Do you Like Extra Chewy Sourdough Cookies?
For an extra chewy cookie I suggest half butter and half vegetable oil, I use avocado oil. For a texture boost use half brown sugar and half granulated sugar. Resting the dough in the fridge for anywhere from 1-24 hours before baking adds a tone of extra chewiness, while developing the flavour in these cookies. This is a large recipe making approximately 24-30 fairly large cookies.
How to Store Sourdough Cookies
if you don’t think you will be eating all the cookies by the end of the week I suggest freezing them on a parchment lined cookie sheet for about 2 hours, then transfer to labelled freezer bags. They should last for about a month this way. When you want to eat them, simply, leave them on the counter for a few hours. I like to pack them in small bags of 5-6 per bag. When storing them at room temperature, use a plastic Tupperware container, the bottom, lined with aluminum foil, and layers of cookies separated with parchment. They should keep about a week stored in this manner.
Like all the recipes featured on Bubbling Starter, these cookies are made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter. Looking for more ways to use up your extra sourdough starter? Check out our collection of sourdough surplus recipes.
Easy Sourdough Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are a favorite in our house; The perfect combination chewy, sweet, and salty. This recipe has the addition of sourdough starter.
24
servings10
minutes13
minutes23
minutesIngredients
½ cup room temperature butter
½ cup Avocado, coconut oil or vegetable oil
1 cup sugar, 1/2 brown sugar, 1/2 granulated white sugar.
1 tsp vanilla extract
2 eggs (if opting to add above mentioned supplement powder, add 1 extra egg yolk)
75 g sourdough starter (discard or active)
1 ½ cups all purpose flour
3 cups oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 ½ cups chocolate chips
¾ cup pecans (optional)
Directions
- Pre-heat oven to 350 degrees F. line 2 cookie sheets with parchment and lightly oil.
- Combine flour, oats, baking soda, baking powder, salt, cinnamon, and cardamom in a bowl and set aside
- In standard mixer, or with hand held mixer, whip butter, oil, brown sugar, and beat till creamy. Add vanilla, and eggs and continue to whip for another 2 minutes.
- With large spoon stir in dry ingredients until just combined.
- Lastly stir in chocolate chips. For extra chewy cookies let dough rest in fridge for one hour. Scoop tablespoon size balls of dough onto a parchment lined, oiled baking sheet. Flatten dough balls with fork before baking.
- Bake 13-15 min at 350. If the two cookie trays do not fit side by side, switch top and bottom tray half way through baking to insure even cooking.
Notes
- The two things you have to watch when adding a nutritional powder to your baking is: One is do not over mix, and two, is add an extra egg yolk to keep it from being too dry. For this recipe I add two scoops of Orange Naturals ND shake powder (if your using a different brand you may need to excitement, start low and work the amount up each time you bake.).
Comments