The tangy flavor of sourdough discard adds texture to this oatmeal cookie recipealong with your choice of dried fruit.
Enter this delicious sourdough discard oatmeal cookies recipe.
The removed, or discarded, portion can be used in many baking recipes.
Credit:Kelsey Hansen
Use the sourdough discard to add a mild, tangy flavor to pancakes, cookies, or quick breads.
In a large bowl beat butter with a mixer on medium 30 seconds.
Add both sugars, baking soda, and salt.
Beat on medium 2 minutes, scraping bowl as needed.
(Should be light and fluffy.)
Beat in egg, egg yolk, maple syrup, and vanilla.
Beat in sourdough discard.
Beat in flour and spices.
Stir in oats and currants.
Drop dough by tablespoons or a 11/2-tablespoon cookie scoop 3 inches apart onto ungreased cookie sheets.
Bake about 12 minutes per batch or until edges are golden brown.
Cool on cookie sheet 2 minutes.
remove; cool on wire racks.
Make Ahead
Prepare and refrigerate dough up to 24 hours.
Scoop and bake as directed, adding 1 to 2 minutes to the baking time.
2,000 calories a day is used for general nutrition advice.
