These oatmeal chocolate chip cookies are chewy, hearty and nostalgic. Perfect with a cup of tea by the window.
3/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 TBS vanilla extract
1/2 cup sourdough starter (stirred down if bubbly, however sourdough discard works just as well)
1/2 cup sifted red fife flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
2 c rolled oats
1 c chocolate chips*
1 c chopped nuts*
*Or other mix-ins of your choosing! Dried fruit works great here, too.
In a stand mixer fitted with a paddle attachment, or handheld mixer, mix together butter and sugars until light and fluffy. Add egg and vanilla and mix until well incorporated, scraping the sides of the bowl as necessary.
Mix in sourdough starter.
In a separate bowl, sift together the flour, salt, baking soda, and spices.
Add dry ingredients to wet ingredients, along with the rolled oats and mix to combine. Stir in chocolate chips and nuts.
Tightly cover dough and refrigerate for 1-2 hours or up to one day. Alternatively, you can skip the fridge and bake right away, but your cookies may spread more.
Preheat oven to 375F.
Using a heaping tablespoon or cookie scoop, place scoops of dough onto a parchment lined baking sheet, and press gently to slightly flatten each cookie.
Bake for 10-12 minutes, until edges begin to brown and the center looks slightly under-baked (they will set up while cooling). Allow cookies to cool on the pan for at least 10 minutes before transferring to cooling rack.