Sourdough Brown Butter Oatmeal Cookies

If you’re a baker you know- oatmeal cookies typically come with strong opinions. Well, I have a strong opinion that all recipes should be customizable to fit anyone’s needs. This recipe was born out of a vision to fit the needs of bakers that love oatmeal chocolate chip cookies or oatmeal raisin cookies!

This cookie dough starts with a base of nutty brown butter, uses sourdough discard to aid fermentation and add depth of flavor, and uses brown sugar to achieve a caramelized chewy cookie packed with oats and whichever inclusions you like. This Sourdough Brown Butter Oatmeal Cookie will be the last oatmeal cookie recipe you will ever need- I promise!

Why You’ll Love This Recipe:

This recipe takes everything you love about oatmeal cookies and kicks it up a notch. The brown butter brings rich caramelized notes, and the oats bring a hearty nostalgic feeling to give these cookies all the cozy flavors you love.

With easy ingredients to mix up quickly and clear directions on how to achieve perfectly round cookies we all strive for. Best of all this dough is flexible- you can go classic with raisins or indulgent with chocolate chips. Either way, you get a cookie that’s soft in the center, crisp on the edges, and packed with flavor.

Why Should I Use Sourdough Starter In Cookies:

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s character.

This extended resting period enriches the cookies’ flavor profile, making them reminiscent of the sophisticated treats found in high-end bakeries. If you choose to ferment the dough overnight, remember to let it rest at room temperature for about 1 hour before scooping and baking to ensure optimal texture and ease of handling.

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Tools You’ll Need:

• Medium sized pot– for browning the butter

• Large mixing bowl or stand mixer bowl– for mixing your cookie dough

• Electric mixer (stand or hand-held)– for combining dough

• Spatula– for scraping down bowl

• Parchment paper or silicone mats– to line cookie sheet to avoid burning. I love these silcone mats for even baking linked here https://amzn.to/3S73kdh

• Baking sheets– to bake cookies

• 2-ounce (approximately 2 tablespoons) cookie scoop- for shaping large cookies linked here https://amzn.to/3Qw3nyt

• Large circular cookie cutter (optional)– for perfectly shaped cookies

• Wire cooling rack- for allowing cookies to rest properly

Now let’s make some cookies!

Sourdough Brown Butter Oatmeal Cookies

Wet Ingredients:

• 1 cup (227 grams) unsalted butter

• 1 cup (200 grams) packed brown sugar

• 1/2 cup (120 grams) granulated white sugar

• 1/2 cup (120 grams) sourdough starter discard

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

Dry Ingredients:

• 2 cups (275g) all-purpose flour
• 2 cups (180g) old-fashioned rolled oats
• 1 teaspoon (6g) fine sea salt
• 1 teaspoon (5g) baking soda
• 1 teaspoon (4g) baking powder
• 1 1/2 teaspoons (4g) ground cinnamon (optional)

Add-ins:

• 1 3/4 cups (275 grams) semi-sweet chocolate chips or dried raisins

• Flaky sea salt, for sprinkling

Instructions:

1. Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before. 

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.

2. Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, sourdough discard, and vanilla extract to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

3. Incorporate Dry Ingredients

In a separate bowl, mix together with a whisk the all-purpose flour, rolled oats, salt, baking soda, baking powder, and cinnamon (if using). This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

4. Add Chocolate Chips or Raisins

Fold in the semi-sweet chocolate chips or raisins, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. 

5. Chill the Dough

Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 2 hours. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 1 hour before baking to make scooping easier and ensure the right consistency of your cookies.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. I scoop six cookies to one cookie sheet.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 2 hours before baking as listed below.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and thaw 2 hours and bake cookies as directed below.

6. Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats.

Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes.

While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle, if desired. I use the largest cookie cutter from this set linked here https://amzn.to/4k7NYlu.

(Optional) Sprinkle each cookie with a pinch of Maldon flaky sea salt linked here https://amzn.to/417KTcA.

7. Cool and Enjoy

Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack.

Once completely cooled, indulge in your homemade sourdough brown butter oatmeal cookies, savoring the harmonious blend of flavors and textures.

These Sourdough Brown Butter Oatmeal Cookies are a delightful twist on a classic favorite, offering a gourmet experience with every bite. Whether enjoyed with a glass of milk, a cup of coffee, or on their own, they’re sure to become a beloved treat in your household!

Makes 16-18 large cookies (2 oz)

How to Store:

Store in an airtight container on the counter for up to 7 days, or in airtight container in freezer for up to 4 months.