Sourdough Oatmeal Cookies
The Engineered Oatmeal Cookie represents the final, optimized version of an obsession to create a cookie with a shatteringly crisp edge and a dense, chewy center by mastering ingredient ratios and leavening interaction.
Equipment
- Stand Mixer with Paddle Attachment
- Parchment lined baking sheet
- Spring-loaded cookie scoop
- Kitchen scale (recommended)
Ingredients
Optimal Sourdough Oatmeal Cookies Blueprint
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough discard
- 3 cups oats old-fashioned rolled oats preferred
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup raisins can also sub chocolate chips
- 1/2 cup walnuts optional
Instructions
Baking Cycle Execution
- Preheat oven to 350 degrees F (175 C).
- In a stand mixer with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar together for several minutes until the mixture is light and fluffy. Scrape down the sides occasionally to fully incorporate all ingredients.
- Add the eggs one at a time, mixing until well incorporated. This ensures proper emulsification with the fat and sugar matrix, preventing curdling.
- Add vanilla and sourdough discard and mix until just combined.
- In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients about 1/3 at a time, mixing until just incorporated. Do not overmix.
- Fold in raisins and gently combine them into the dough. If using walnuts, fold them in now.
- Spoon rounded tablespoons (or use a spring-loaded cookie scoop) onto a parchment-lined baking sheet.
- Bake for 10 minutes or until the edges begin to turn golden brown. The center will still look soft.
- Remove the tray from the oven and allow the cookies to cool on the hot pan for at least five minutes to finish setting their structure before transferring them to a wire rack to cool completely.
Notes
The two most critical factors for texture are the creaming time (aim for four minutes until pale ivory) and ensuring the butter is at exactly 65°F. If using raisins, soak them in warm water for five minutes and pat them dry before adding them to prevent them from drawing moisture out of the dough. Allow cookies 5 minutes on the hot pan after baking to set their structure before moving them.
Nutrition
Calories: 155kcalCarbohydrates: 21gProtein: 2gFat: 7g
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