Sourdough Oatmeal Cranberry Cookies

Sourdough Oatmeal Cranberry Cookies

“These are such a great holiday version of an oatmeal cookie.”

I would love more FREE recipes and tips straight to my IN BOX!

I created this recipe with my husband and my dad in mind. They both loved them! Unfortunately I did too and I ate way too many. 😂 They go great with your morning coffee.

Prep Time: 10 minutes

Cook Time: 11 min

Servings: 32 cookies

Ingredients

For the Cookies:

• 114 g butter, softened (8 Tbsp)

• 90 g brown sugar, (1/2 cup)

• 50 g granulated sugar, (1/4 cup)

• 100 g sourdough discard, (1/2 cup)

• 1 egg

• 1 tsp vanilla extract

• 240 g rolled oats (regular or quick cooking), I used Bob’s Red Mill Protein Oats (2 cups)

• 135 g all-purpose flour, (1 cup)

• 140 g dried cranberries, chopped (1 cup)

• 90 g white chocolate chips, (1/2 cup)

• 60 g roasted walnuts, chopped (1/2 cup)

• 1 tsp ground cinnamon

• 1/2 tsp sea salt

• 1/2 tsp baking soda

Preparation Steps

1. Position the oven rack in the center slot and preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Begin by mixing rolled oats, all-purpose flour, dried cranberries, white chocolate chips, roasted walnuts, ground cinnamon, sea salt, and baking soda in a bowl and set aside.

3. In the bowl of a stand mixer, combine the softened butter with the sugars and mix until light and fluffy. Add the sourdough discard, egg, and vanilla extract, and mix on low until the mixture is smooth.

4. Pour the dry ingredients into the wet ingredients and mix on low until just combined. (You can refrigerate the dough for up to 2 days or proceed with baking immediately.)

5. Use a cookie scoop to scoop the dough onto the baking sheet. (12 cookies per baking sheet.) Smash them just slightly with your hands.

6. Bake for 10-12 minutes or until the cookies turn a light golden brown. Remove from the oven and let the cookies cool on the tray for 10 minutes before moving them to a wire rack to finish cooling.

NOTE
Sourdough oatmeal cranberry crunch cookies are soft, chewy, and loaded with juicy cranberries, white chocolate chips, crunchy walnuts and cinnamon spice. The dough can be baked right away or chilled in the fridge for fermented sourdough cookies.

*This is a Sourdough Living original recipe.

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