Description
Delightfully chewy and flavorful, these Sourdough Oatmeal Chocolate Chip Cookies combine the tang of sourdough starter with hearty rolled oats and rich semi-sweet chocolate chips. The unique glaze of powdered sugar and cocoa powder adds a glossy, sweet finish to these homemade treats perfect for any occasion.
Ingredients
Cookie Dough
- 115 g Butter (softened at room temperature, salted or unsalted)
- 120 g Granulated Sugar
- 80 g Brown Sugar
- 1 Egg
- 100 g Sourdough Starter (discard or active starter)
- 5 g Vanilla Extract
- 5 g Almond Extract
- 100 g All Purpose Flour
- 2 g Salt (just a pinch)
- 3 g Baking Soda (1/2 tsp bicarbonate of soda)
- 150 g Rolled Oats
- 150 g Semi Sweet Chocolate Chips
Glaze
- 230 g Powdered Sugar
- 20 g Cocoa Powder
- 40 g Water
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a whisk, electric mixer, or stand mixer until well combined and fluffy.
- Add Wet Ingredients: Add the egg, sourdough starter, almond extract, and vanilla extract to the bowl. Whisk or mix until the mixture becomes light and fluffy.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, salt, baking soda, rolled oats, and semi-sweet chocolate chips until a sticky dough forms. The dough will be fairly wet and that’s expected.
- Optional Fermentation: You can choose to use the dough immediately or cover it with plastic wrap and refrigerate for up to 2 days. This resting period firms up the dough and enhances flavor through fermentation.
- Portion the Dough: Using a large spoon or cookie scoop, place balls of dough onto parchment-lined cookie sheets. Leave at least 2 inches between each dough ball to allow for spreading during baking.
- Bake the Cookies: Preheat the oven to 190°C (375°F). Bake the cookies for about 10 minutes, or until the edges start to brown but the centers remain soft. Avoid overbaking.
- Cool the Cookies: Remove the cookies from the oven. Let them cool on the cookie sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Glaze: Mix the powdered sugar, cocoa powder, and water together until smooth and glossy. Transfer the glaze to a piping bag and drizzle over the cooled cookies.
- Serve and Enjoy: Once glazed, the cookies have crispy edges with a soft, chewy center—perfect for enjoying with a glass of milk or your favorite beverage.
Notes
- Leaving the dough to ferment in the refrigerator for up to 2 days enhances the sourdough flavor and improves texture but is optional.
- Be sure to leave enough space between dough balls before baking, as these cookies spread significantly.
- Watch baking time closely to prevent overbaking—cookies should have browned edges but still soft centers when removed.
- The glaze is best applied after the cookies have fully cooled to maintain its smooth texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
