These Sourdough Oatmeal Cookies are going to change your life. This is not an exaggeration at all-- would I ever lie to you? Trust me when I say that you need these in your regular cookie rotation! They're perfectly chewy, and sweet, and have the perfect amount of cozy cinnamon and nutmeg to warm you up from the inside out. If that's not enough to hook you, there is an incredible cinnamon maple glaze to drizzle on top that is addicting! Try these today and let me know what you think!
While this type of cookie is most popular in the holidays, I also love these as a spring easter treat or as a fun way to chake things up at summer parties.
If you love the idea of sourdough in a cookie, you have to try my chocolate peanutbutter swirl cookies! They're absolutely to die for.
Ingredients
- Butter (softened)
- Dark brown sugar
- White sugar
- Sourdough starter (active or inactive)
- Eggs
- Vanilla extract
- All-purpose flour
- Quick oats
- Baking powder
- Salt
- Cinnamon
- Nutmeg
See the recipe card for quantities and information on the optional maple glaze.
Instructions
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Beat butter, vanilla, and sugars until light and fluffy.
Remember to scrape down the sides of the bowl periodically to make sure everything is incorporated!
Add wet ingredients and mix until just combined. Then add dry ingredients and mix until everything is fully incorporated.
Scoop out onto a prepared baking sheet and back at 375 degrees Fahrenheit for 8 minutes or until the top begins to set. Let cool on the sheet for at least 5 minutes before transferring to a cooling rack.
Hint: I've found that 8 minutes exactly is the perfect amount of time for these cookies. You might notice that the top looks *slightly* undercooked when they are first taken from the oven, but they will finish cooking as they cool. Trust me, you do not want to cook these for too long!
Optional: For the optional maple glaze, mix all ingredients into a small bowl and with a spoon, lightly drizzle the glaze over the (completely cooled) cookies. Another way of adding the glaze is to dunk the top of the cookies into the glaze! This is one of my favorite ways to do it because you get more glaze AND its easier!
Substitutions
- Dairy-free: use a non-dairy butter (like Country Crock's plant butter)
- Sourdough-free: If you aren't using sourdough, use 240g of flour instead of 270g.
Variations
- Chocolate: Add chocolate chips to make these into oatmeal chocolate chip cookies! In this case, feel free to omit the cinnamon and nutmeg.
- A little extra spice: add ½ a teaspoon of cardamom and/or ginger to give this a fun chai flavor!
Equipment
- Stand mixer (optional; a mixing bowl and spoon works just as well).
- If not using a stand mixer, use a hand mixer to fluff the butter and sugars.
- Baking sheet
- Parchment paper or silicone baking sheets.
- Cooling rack
- Airtight container or bag for storage
Storage
Store in an airtight container at room temperature for 4-7 days. I find that these get better each day after day 2!
To freeze: store in a freezer-safe container for up to 6 months.
Top tip
Don't over-bake your cookies! What makes these so delicious is how chewy and soft they are. Oatmeal cookies can easily become dry and crispy if cooked too long. Try a test cookie at 375 for 8 minutes and see if you like how it turns out. You can adjust the bake time as needed for your specific oven.
FAQ
Yes! In this recipe, you can just omit the starter and use 240-250g of flour instead of 270g.
Related
Looking for other yummy cookie recipes? Try these:
Sourdough Oatmeal Cookies with Discard
Equipment
- Stand Mixer
- Cookie sheet
- Parchment paper or baking mat
- Cookie scoop
Ingredients
Sourdough Oatmeal Cookies
- 1 Cup Butter softened
- 1 ½ Cups Packed brown sugar
- ½ Cup White Sugar
- 2 teaspoon Vanilla extract
- ¼ Cup Sourdough discard
- 2 Eggs room temperature preferred
- 2 ¼ Cups All-purpose flour 270g
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 3 Cups Quick-cooking oats
Maple Glaze
- 1 Cup Powdered sugar
- ¼-1/3 Cup 100% Maple syrup
- ¼ teaspoon Cinnamon
- ½ teaspoon Vanilla extract
- Milk as needed for consistency add 1 teaspoon at a time
Instructions
Make The Cookies
- Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet with either parchment paper or a silicon baking mat.
- In the bowl of a stand mixer or mixing bowl, beat softened butter, sugars, and vanilla extract until it is light and fluffy (pictured in images above). This should take 5-10 minutes.
- Scrape down the sides of the bowl and add the sourdough discard and eggs. Mix until just combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and quick-oats.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Using a cookie scoop or spoon, place dough balls 2 inches apart on the prepared cookie sheet. With a fork, lightly flatten the cookies to allow for more even baking. This step is optional but recommended for consistency.
- Place in oven and bake for 8 minutes. Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes before transferring the cookies to a cooling rack.
- Allow to fully cool before adding the maple glaze.
Make The Maple Glaze
- After the cookies have fully cooled, add the powdered sugar, maple syrup, cinnamon, and vanilla and whisk until fully combined. If the glaze is too thick, add in your milk of choice 1 teaspoon at a time until it is runny enough to drizzle from a spoon.
- Once combined, use a spoon to lightly drizzle the glaze over the cooled cookies. Alternatively, you could dunk the top or one side of the cookie into the glaze (this is easier AND you get more glaze per cookie-- win/win!)
- Place glazed cookies on a rack or parchment paper until the glaze has fully dried and set.
Notes
- Don't over-bake your cookies! What makes these so delicious is how chewy and soft they are. Oatmeal cookies can easily become dry and crispy if cooked too long. Try a test cookie at 375 for 8 minutes and see if you like how it turns out. You can adjust the bake time as needed for your specific oven.
- Store in an airtight container at room temperature for 4-7 days. I find that these get better each day after day 2!
- To freeze, store in an air-tight container and freeze for up to 6 months.
Food safety
- Don't leave your hot oven unattended.
- Wash your hands after handling raw ingredients/dough.
- Don't consume raw cookie dough.
Jill
Delicious!
Candice
Can i use sprouted rolled oats?
Audrey
Sure! Let me know how it goes but I think it will turn out just fine 🙂