If you’re looking for a delicious and easy cookie recipe, try these oatmeal sourdough cinnamon chip cookies. The combination of cinnamon chips and blended oatmeal creates a perfect balance of sweetness and texture in every bite. These cookies are a great way to use up excess sourdough discard while also satisfying your sweet tooth. The oats in these cookies are blended for the perfect texture and are sure to delight oatmeal cookie lovers. Best of all, these cookies can be made in just 30 minutes from start to finish. Don’t wait any longer to enjoy this tasty treat!
Important Ingredients in Oatmeal Sourdough Cinnamon Chip Cookies
Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. I always use 100% hydration sourdough discard.
Unsalted Butter: I bake a lot of cookies and always use unsalted butter. You can control the flavor much better when you use unsalted butter. Salt content varies between brands of salted butter and your baked goods may come out too salty using salted butter. With that said, if you plan to use salted butter, decrease the salt a little bit in the recipe. Use softened butter for best results.
Rolled Oats: I love using rolled oats in this recipe for the texture. You can use quick oats if desired, but they may not need much of a pulse in the blender.
Egg: One egg is incorporated into the butter/sugar mixture. After you add the egg to the mixture, beat until light and fluffy.
Sugar: Brown sugar and white sugar used in combination make up the sweetness in this cookie.
All Purpose Flour: These cookies are perfect with all purpose flour. Don’t use bread flour.
Cinnamon Chips: I really like the Hershey’s Cinnamon Chips in this recipe. You could add any mix ins you like though–chocolate chips, white chocolate chips, nuts or dried fruit would be good too.
Sourdough Discard in Cookies
In working with sourdough discard recipes, I have found some recipes complement the discard and enhance the flavor. Other recipes don’t necessarily need sourdough discard, but they are a great vehicle for using up sourdough discard so it doesn’t go to waste while still tasting delicious. This is the case with these Oatmeal Sourdough Cinnamon Chip Cookies. These cookies don’t necessarily need sourdough discard (plenty of recipes out there don’t call for sourdough discard in their cookies) but these cookies taste amazing with the discard. When I use fresh discard my kids (and myself) can’t even taste the discard. If you use a discard that has been sitting around longer, you will have a light sour taste in these cookies. The sourdough discard in this recipe is made from starter that is 100% hydration. If you use discard that is fed at a different hydration, you may need to add more or less flour to the cookie dough.
Mixing up Oatmeal Sourdough Cinnamon Chip Cookie Dough
Use a stand mixer or hand mixer to whip up the room temperature butter. It should lighten a little in color as you mix. Add the brown sugar and granulated sugar to the butter and mix until fluffy. Crack the egg and add it to the mixture and whip until completely combined. The egg will help emulsify the butter/sugar mixture and turn it into a lightly colored whipped mixture. You may need to scrape down the sides of the bowl as you mix. Add the sourdough discard and vanilla extract and mix just until combined.
To a separate bowl whisk together the flour, baking powder, baking soda and salt. Pulse the oats in a blender until they are coarsely ground and add to the flour mixture. Fluff with a fork to combine.
Add the dry ingredients to the bowl of the stand mixer. Mix together until just combined. Add the cinnamon chips and mix for about 10 seconds until cinnamon chips are scattered throughout the dough.
Scooping Oatmeal Sourdough Cinnamon Chip Cookies
My grandma gifted me this cookie scoop many, many years ago (affiliate link). It has made hundreds and thousands of cookies and held up so well. I use it for scooping mini muffin batter with these banana muffins, scooping meatballs and of course cookies. It is the perfect size and I highly recommend investing in one of these if you are cookie connoisseur. And if you don’t have sourdough discard on hand and want some awesome chocolate chip cookies, check these favorites out here. Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.
Convection Bake for Cookies
I have waxed poetic before about using convection bake when baking cookies. I make a lot of cookies (my kids run a little bake shop that sells awesome cookies and yours truly helps them create the recipes, etc…). Convection bake is one of the secrets to a delicious crispy edge with a gooey or chewy middle. If you have convection bake on your oven, use it! If you don’t have convection, you can increase the temperature by 25 degrees (400 degrees Fahrenheit for this recipe) and preheat your oven for 15-20 minutes to get it really hot. These cookies bake for about 7-8 minutes at 375 degrees F convection. The key to using convection bake is to avoid over-baking the cookies and take them out when they are still a little gooey in the center. They will keep cooking a bit and set up as they cool.
Let the cookies cool almost completely before enjoying. The cooling time is important for these cookies because of how they are baked. You can still eat them warm, but they should be allowed to cool most of the way to let them set up before you enjoy them.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes! This cookie dough freezes very well. Scoop your cookie dough into balls and freeze on a baking sheet. Once the balls are frozen you can put them in a ziplock bag or airtight container. When you want to bake them, either add a few extra minutes to the bake time or stick them in the refrigerator the night before to thaw and bake the next day.
How do I store leftover cookies?
I freeze them! After they’ve cooled completely I’ll put them in an airtight container or ziplock bag and freeze. I actually love eating these frozen (or chilled), but they defrost quickly and are delicious either way.
Can these cookies undergo a long fermentation for more sourdough benefits and flavor?
Yes. I haven’t done this but, stick the dough in the refrigerator after mixing and let sit in the refrigerator overnight for up to a couple days. This fermentation time will affect the flavor of the cookies–they will taste more sour.
Are these cookies thin and crispy or thick and chewy?
These are definitely on the thick and chewy side of cookies. If you want a thinner/crispier cookie, flatten the cookie with your hand before baking them. Bake at the same 375 degrees convection and add a minute or two to the bake time.
Oatmeal Sourdough Cinnamon Chip Cookies
- 227 grams unsalted butter, softened 1 cup
- 230 grams brown sugar, packed 1 cup
- 100 grams white sugar about 1/2 cup
- 1 large egg about 50 grams
- 130 grams sourdough discard 100% hydration
- 8 grams vanilla extract 2 teaspoons
- 300 grams all purpose flour about 2 cups
- 150 grams rolled oats pulsed in a blender, about 1 1/2 cups
- 4 grams baking powder 1 teaspoon
- 6 grams baking soda 1 teaspoon
- 8 grams salt 1 teaspoon
- 200 grams cinnamon chips if desired, about 1 1/2 cups, see recipe note
- Preheat oven to 375 degrees F convection. See recipe notes for non-convection.
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add the brown sugar and white sugar and cream together until light and fluffy.
- Crack the egg and add to the butter/sugar mixture. Whip together until the egg is fully incorporated in the dough. Add the vanilla extract and sourdough discard. Mix until combined.
- To a medium-sized bowl, add the flour, baking powder, baking soda and salt. Pulse the rolled oats in a blender until coarse. Add the oats to the flour mixture and fluff together with a fork to combine.
- Add the flour to the butter mixture and mix until combined. Add the cinnamon chips and mix together.
- Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.
- Bake cookies at 375 degrees convection for 7-8 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for about 8 minutes.
- Repeat with the remaining cookie dough and enjoy!
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