Best 2 Sourdough Oatmeal Cookies Recipes
Indulge in the delightful fusion of flavors and textures with these irresistible Sourdough Oatmeal Cookies - a symphony of wholesome ingredients that dance on your palate. These cookies are not just a tasty treat; they're a testament to the magic that happens when sourdough starter, hearty oats, and a medley of spices unite. Get ready to embark on a culinary adventure with three enticing variations: Classic Sourdough Oatmeal Cookies, Sourdough Oatmeal Chocolate Chip Cookies, and Sourdough Oatmeal Raisin Cookies. Each recipe offers a unique twist on the classic, ensuring that every bite is an explosion of flavors and textures. Whether you prefer the simplicity of the classic version, the indulgence of chocolate chips, or the timeless appeal of raisins, these cookies are sure to satisfy your sweet cravings. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
Check out the recipes below so you can choose the best recipe for yourself!
SOURDOUGH OATMEAL COOKIES
Steps:
- Cream together shortening, brown sugar, and granulated sugar. Add eggs, sourdough, and vanilla. sift together and add to sourdough mixture flour, baking soda, salt, and baking powder. Stir in oats, nuts, and chocolate chips. drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet, bake at 375 degrees F.for 10 to 12 minutes. Remove from cookie sheet to cool
SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES
My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cookies will be.
- Don't overmix the dough: Overmixing will make your cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
- Let the cookies cool completely before storing: The cookies will continue to firm up as they cool. If you store them while they're still warm, they're more likely to break.
Conclusion:
These sourdough oatmeal cookies are a delicious and healthy snack or treat. They're made with simple ingredients and are easy to make. Plus, they're a great way to use up leftover sourdough starter. So next time you're looking for a quick and easy cookie recipe, give these sourdough oatmeal cookies a try!
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