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.
150gramsrolled oatspulsed in a blender, about 1 1/2 cups
4gramsbaking powder1 teaspoon
6grams baking soda1 teaspoon
8gramssalt1 teaspoon
200gramscinnamon chipsif desired, about 1 1/2 cups, see recipe note
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Instructions
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!
Notes
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.Convection: I always bake my cookies using the convection feature on my oven. This is what gives the crispy edges but a gooey center. If you don't want a gooey middle, press the cookies down with your hand before baking them. They will spread a little more and bake up as a thin and crispy cookie. If your oven doesn't have convection bake, use 400 degrees F as the temperature and preheat your oven about 20 minutes before baking your first batch of cookies.Sourdough Discard: I feed my sourdough starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.