Go Back
+ servings
Oatmeal Sourdough Cinnamon Chip Cookies

Oatmeal Sourdough Cinnamon Chip Cookies

Amy
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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course cookies, Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 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

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.
Keyword cinnamon chip cookies, homemade sourdough cookies, oatmeal cinnamon chip cookies, oatmeal cookies, oatmeal sourdough cinnamon chip cookies, oatmeal sourdough cookies, sourdough cookies, sourdough discard cinnamon chip cookies, sourdough discard cookies, sourdough discard oatmeal cookies, sourdough discard recipe, sourdough oatmeal cookies, the best oatmeal sourdough cookies, the best sourdough discard cookies
Tried this recipe?Let us know how it was!