Recipes and Cooking Desserts & Baking Cookies Sourdough Discard Oatmeal Cookies Be the first to rate & review! Use your choice of dried fruit to add flavor and texture to this sourdough discard recipe. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on November 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 30 mins Bake Time: 12 mins Total Time: 30 mins Servings: 45 Yield: 45 cookies Jump to Nutrition Facts Jump to recipe When you have sourdough starter to take care of, it's always good to have a few sourdough discard recipes to keep in your back pocket. Enter this delicious oatmeal cookie recipe. Scented with warm spices and dried currants (or your favorite dried fruit), you will absolutely love having so much sourdough discard to use up. These Are the 4 Steps to Making Sourdough Bread Everyone Will Love Ingredients 1 cup unsalted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 large egg 1 large egg yolk 1 tablespoon pure maple syrup 1 teaspoon vanilla 128 g sourdough discard, room temperature 1¼ cups whole wheat pastry flour 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 3 cups rolled oats 1½ cups dried currants or other dried fruit, such as dried cranberries or raisins Directions Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. (Should be light and fluffy.) Beat in egg, egg yolk, maple syrup, and vanilla. Beat in sourdough discard. Beat in flour and spices. Stir in oats and currants. Drop dough by tablespoons or a 1½-tablespoon cookie scoop 3 inches apart onto ungreased cookie sheets. Bake about 12 minutes per batch or until edges are golden brown. Cool on cookie sheet 2 minutes. remove; cool on wire racks. Make Ahead Prepare and refrigerate dough up to 24 hours. Scoop and bake as directed, adding 1 to 2 minutes to the baking time. Rate it Print Nutrition Facts (per serving) 119 Calories 5g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 45 Calories 119.3 % Daily Value * Total Fat 4.9g 6% Saturated Fat 2.7g 14% Cholesterol 23.2mg 8% Sodium 58mg 3% Total Carbohydrate 17.7g 6% Dietary Fiber 1.3g 5% Total Sugars 9.9g Protein 2g Vitamin D 0.1mcg 0% Vitamin C 0.2mg 1% Calcium 16.7mg 1% Iron 0.7mg 4% Potassium 89.2mg 2% Fatty acids, total trans 0g Vitamin D 2.6IU Alanine 0.1g Arginine 0.1g Ash 0.4g Aspartic acid 0.1g Caffeine 0mg Carotene, alpha 0.2mcg Choline, total 14.6mg Copper, Cu 0.1mg Cystine 0g Energy 499.2kJ Fluoride, F 0.2mcg Folate, total 9mcg Glutamic acid 0.4g Glycine 0.1g Histidine 0g Isoleucine 0.1g Leucine 0.1g Lysine 0.1g Methionine 0g Magnesium, Mg 15.8mg Manganese, Mn 0.4mg Niacin 0.5mg Phosphorus, P 50.4mg Pantothenic acid 0.2mg Phenylalanine 0.1g Phytosterols 0mg Proline 0.1g Retinol 38.8mcg Selenium, Se 5.5mcg Serine 0.1g Starch 6.3g Theobromine 0mg Threonine 0g Vitamin E (alpha-tocopherol) 0.2mg Tryptophan 0g Tyrosine 0g Valine 0.1g Vitamin A, IU 147.4IU Vitamin A, RAE 39.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 0.7mcg Water 5.9g Zinc, Zn 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.