Best 4 Sourdough Oatmeal Chocolate Chip Cookies Recipes
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
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.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
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
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
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
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.
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