Sourdough Discard Oatmeal Chocolate Chip Cookies
Sourdough Discard Oatmeal Chocolate Chip Cookies – These yogurt-filled oatmeal cookies have a rich, buttery flavor.
I love cookies. They are probably one of my favorite desserts. In the past, I’ve shared recipes for Soybean Cookies, Spicy Sugar Cookies, Caramel-Infused Peanut Butter Chocolate Chip Cookies, Nutella Brownie Cookies, and Fresh Mint Chocolate Chip Cookies.
Sourdough Discard Oatmeal Chocolate Chip Cookies
Today I want to share a wonderful recipe for Yogurt Oatmeal Cookies. Make this classic oatmeal even better by adding some chocolate chips, nuts, or dried fruit. Preheat the oven with a tall glass of ice-cold milk. These cookies are a great way to use up some yogurt.
Sourdough Oatmeal Raisin Cookies
Discarding the curd is the part of your fryer that you normally discard when you cook it. I feel guilty about throwing food away and am always looking to reduce food waste.
Pickles add tons of incredible flavor to baked goods. Lactic acid bacteria in yogurt add flavor and soften wheat proteins.
Soft-baked bread needs a good, active starter that provides flavor, leavening, and yeast. But there are other recipes that work well with leftover starter. These are just a few examples of yogurt waffles, brownies, cookies, pies, pizza crust, and brownies to avoid.
Vegan Sourdough Discard Chocolate Chip Cookies — Sophie Bourdon
Yeast is not always good enough to leaven baked goods on its own, so baking recipes often call for additional leavening in the form of baking soda, baking powder, or yeast. Most quick bread recipes can easily be converted to omit the yeast.
Most yogurts are kept at 100% hydration, meaning they are fed equal amounts of water and flour. If your starter is kept at a different hydration level, you may need to adjust our fluid levels accordingly.
Oil: I use unsalted oil. If you only had salted butter, you should omit the salt. Salted butter contains about ¼ teaspoon of salt.
Sourdough Discard Chocolate Raspberry Biscuits
Old-fashioned rolled oats: Do not use instant oats or steel-cut oats. If the texture isn’t right, they’ll absorb different amounts of water, so your cookies will be dry.
Salt: I like to cook with kosher salt, especially Morton’s brand. If you use Diamond kosher salt, which has less salt than Morton’s, you will need to double the amount.
Cinnamon: The combination of cinnamon and oats is classic. Add a teaspoon each of nutmeg and ginger for an even spicier cookie.
Sourdough Discard Oatmeal Cookies Recipe
Brown Sugar and White Sugar: This recipe uses both types of sugar. Brown sugar adds moisture and white sugar helps the cookie dough spread while baking.
Egg Yolks: Only egg yolks are used to add fat and richness to cookies. The egg whites are removed and the yogurt becomes moist.
Skip the yogurt: Don’t worry about your cookies going sour. This is just enough sugar to neutralize the bitter taste.
The Charm Of Home: Chocolate Chip Oatmeal Cookies (with Sourdough Discard)
Here you can let your imagination run wild. Add 1 ½ cups of your favorite mix or your favorite mix. the sky is the limit Here are some ideas for mixing.
Kitchen scale: A kitchen scale makes cooking faster and neater. Precision is key in baking. A scale is more accurate than a measuring cup. Too much flour or too much sugar can change a recipe dramatically. The most accurate way to prepare is to measure your ingredients by weight, not volume.
A kitchen scale reduces the number of dishes you have to wash because you measure each ingredient directly from the bowl into the mixing bowl, instead of using measuring cups.
Classic Sourdough Oatmeal Raisin Cookies
I use this standard after Alton Brown from OXO recommended it. What makes this scale great is that the display makes it easier to see measurements when using a large container.
Stand Mixer: I have a stand mixer from KitchenAid. My mom and brother bought it for my birthday about 15 years ago. I use it weekly and it still works like when it was new. It makes several kitchen tasks easier and comes with a variety of accessories.
Rubber strap: To fold the battery together, I like a stiff strap like the one from OXO. It fits comfortably in my hand, is dishwasher safe, and heat resistant up to 600 degrees. Both the handle and the head are coated with silicon, making it easy and safe to use my nonstick cookware and bakeware.
Sourdough Oatmeal Chocolate Chip Cookies
The crème de la crème of perfectly baked cookies is this air-conditioned cookie. My cookies bake evenly every time I use these pans. Airbake cookie sheets consist of two layers of aluminum with a layer of air in between. The air layer lowers the temperature of the metal top, preventing the bottom of the cookie from browning too quickly. These pans are very easy to clean. Clean them thoroughly with soap and hot water. It is not recommended to submerge these pans completely in water or put them in the dishwasher.
Brown the butter: Melt the butter in a saucepan over medium heat, stirring constantly. Once melted, the butter will begin to foam. Stir/beat for about 5-7 minutes until the butter turns a deep golden color. Remove the browned butter from the heat and pour into a bowl. Allow the oil to cool for 30 minutes.
Mix the dry ingredients: In a medium bowl, whisk together the oats, flour, baking powder, salt, and cinnamon. Stand aside.
Sourdough Discard Cookies And Brownies
Mix the wet ingredients: In a large bowl, combine the brown butter, brown sugar, and sugar. Beat until the sugar is fine. Add egg yolks and vanilla. Whisk together until smooth. Discard the mixture.
Add the dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix until combined.
Preheat oven to 350 degrees. Drop two tablespoons of batter onto a baking sheet about two inches apart.
Vegan Sourdough Chocolate Chip Cookies: Tasty Discard Recipe
Bake for 12-15 minutes or until the edges are lightly browned but the center is still soft. Allow cookies to cool for at least 5 minutes before transferring to a wire rack.
And of course, don’t forget to sample at least one delicious goli pastry straight from the oven for “quality control”.
How to Bake: Mom’s Flat Baked Cookies Turn the cookies while they bake. Place the cookies on the first baking sheet in the bottom of the oven and bake until they start to spread (it usually takes about as long as I do to separate the dough from the second baking sheet.) Transfer the cookies to the first baking sheet and flatten the cookies. Top layer, and turn 180 degrees to finish baking, and place second batch of cookie dough. Place on the bottom rack. Continue this process until all cookies are baked.
Chewy Sourdough Oatmeal Butterscotch Cookies Recipe
Round oats in a medium old fashioned style will give you great color. They are thicker than instant oats, but not as crunchy as steel cut oats.
Mixing or adding too much flour will create dry, hard cookies. I recommend using a kitchen scale for the most accurate measurements.
Make-up: You can mix the cookie dough and chill it in the refrigerator for up to 3 days.
Vegan Sourdough Discard Cookies
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
After rolling the dough into balls, place them skin-side down on parchment paper and refrigerate until firm. Once frozen, remove from baking paper and place in a piping bag. Label with date and content.
When you’re ready to make the cookies, remove the cookie balls from the refrigerator, let them sit at room temperature while you preheat the oven, and then bake. You may want to add a minute or two to the baking time.
Sourdough Oatmeal Cookies
Once the cookies are completely cool, place them on a sheet pan and freeze until firm. Transfer the frozen cookies to an airtight container or zip-top bag. Label with date and content.
If you’ve ever struggled with dry crumbly cookie dough, you can check out my tips on how to fix it.
Per Serving: 1g Calories: 231 Calories Carbohydrates: 34g Protein: 3g Fat: 9g Saturated Fat: 5g Saturated Fat: 1g Saturated Fat: 3g Fat: 0.3g Cholesterol: 53mg Sodium: 14 mg Potassium: 149 mg 66 mg Fiber: 1 g Sugar: 17 g Vitamin A: 280 IU Vitamin C: 0.003 mg Calcium: 22 mg Iron: 1 mg Make dough ahead of time and refrigerate or refrigerate. You’ll never be more than minutes away from satisfying your sweet tooth!
Sourdough Discard Oatmeal Cookies
Like our Soybean Butter Cookies, Spicy Ginger Mulle Cookies and Soybean Cookies, they’re super sweet and taste soft and fresh for days.
To create soft and chewy yogurt chocolate chip cookies, do not overmix the batter.
After several test batches, we found that the following method works best for adding ingredients
Post a Comment for "Sourdough Discard Oatmeal Chocolate Chip Cookies"