Sourdough Oatmeal Chocolate Chip Cookies Recipes

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SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 9



Sourdough Oatmeal Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

1-1/4 cups packed brown sugar
1 cup butter, room temperature
2 cups Sourdough Starter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3-1/2 cups quick-cooking oats
1-1/2 cups semisweet chocolate chips
1/2 cup toasted chopped pecans, optional

SOURDOUGH CHOCOLATE CHIP COOKIES

I adapted this recipe from "Sourdough Cookies of Awesomeness" on the blog cmomcook.blogspot.com. I think it is great! You can also add 12 oz of broken up pecans to make them even more awesome!

Provided by jbozziee

Categories     Drop Cookies

Time 29m

Yield 24-36 Small Cookies, 12-18 serving(s)

Number Of Ingredients 11



Sourdough Chocolate Chip Cookies image

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  • In the bowl of your electric mixer, cream together the butter, sugar and brown sugar.
  • Turn the mixer off, and with a wooden spoon gently mix in the starter until combined.
  • Add the egg (you can turn your mixer back on now) and the vanilla.
  • Slowly add the flour mixture into the mixer, until just combined.
  • Fold in the chocolate chips.
  • Drop by spoonfuls onto a cookie sheet and bake 12-14 minutes, or until starting to turn golden brown around the edges.

Nutrition Facts : Calories 493.3, Fat 24.6, SaturatedFat 14.9, Cholesterol 56.2, Sodium 376.3, Carbohydrate 68.1, Fiber 2.5, Sugar 41.5, Protein 5.1

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 cup sourdough starter
1 teaspoon vanilla
3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
12 ounces semi-sweet chocolate chips

SOURDOUGH "DISCARD" CHOCOLATE CHIP COOKIES

If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills. This recipe was created for a 100% hydration starter (fed equal parts flour and water), but a starter fed at a different ratio will work, too; you'll just get a slightly different result. The cookies might be flatter, denser or cakier-but they will still be delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 8h40m

Yield about 28 cookies

Number Of Ingredients 11



Sourdough

Steps:

  • Stir together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and sandy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 1 minute. Beat in the sourdough starter, scraping down the bowl as needed to be sure it is completely combined, about 1 minute more. Reduce the speed to low and add the flour mixture. Once the flour is moistened, increase the speed to medium and beat until uniform. Fold in the chocolate by hand and then refrigerate, covered, for 8 to 24 hours.
  • When you're ready to bake the cookies, preheat the oven to 375 degrees F.
  • Scoop heaping tablespoons (1 to 1 1/4 ounces each) onto 2 large ungreased baking sheets, spacing them 2 inches apart. (You might need to do two batches.) Bake until the edges are light golden and just set, but the tops are still soft, 12 to 18 minutes, rotating the sheets halfway through. Let cool a few minutes, then transfer the cookies using a thin spatula to a wire rack to cool completely. Store in an airtight container for up to 5 days.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened
2/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup sourdough starter discard at 100% hydration (fed equal parts flour and water)
1 cup chopped semisweet chocolate (about 5 ounces)

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