Sourdough Oatmeal Toffee Cookies: A Sweet and Chewy Treat
These homemade sourdough oatmeal toffee cookies may not be the healthiest snack, but they are one of my favorite treats. My Mom has always made these chewy delights throughout the Fall and Winter season, so this year I had to adapt her recipe to make them with freshly milled flour and sourdough (trying to make them have some nutritional benefit) and wow are they tasty!
Get ready to bake up a batch of the most irresistible cookies! These sourdough oatmeal toffee cookies are sweet and chewy and will have your family and friends asking for more. The unique combination of sourdough, oats, and toffee bits creates the perfect bite.
Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. Let’s dive in and learn how to make these indulgent treats!
Tools for Baking Cookies
- Hand Mixer or Stand Mixer
- Grain Mill
- Mixing Bowl
- Spatula
- Baking Pan
- Silicone Baking Mat
- Cooling Rack
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Ingredients for Sourdough Oatmeal Toffee Cookies
- 3/4 Cup Unsalted Butter, softened
- 3/4 Cup Brown Sugar
- 1/2 Sugar
- 1/3 Cup Sourdough Discard
- 2 Eggs
- 1.5 Cups (300g) Soft White Wheat Berries
- 2 Cups Sprouted Oats
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Almond Extract
- 1 tsp Salt
- 1/2 tsp Cinnamon
- 1 (8oz) Bag Toffee Bits
Step-by-Step Instructions
- Cream together butter and sugars with mixer
- Add sourdough and eggs and mix well
- Grind flour into mixing bowl
- Add oats, baking soda, baking powder, salt, cinnamon, and almond extract
- Mix ingredients together until a dough has formed
- Add in toffee bits and mix again until bits are evenly dispersed
- Cover and refrigerate dough 4-6 hours or overnight
- When ready to bake, preheat oven to 350 degrees and line pan with baking mat
- Scoop heaping tablespoons and form dough into cylinders 1-2″ tall
- Place dough cylinders onto baking pan and bake for 14-16 minutes, or until edges are golden and centers look set
- Cool cookies on pan for 5 minutes, then move to cooling rack
Notes:
- Makes about 30 cookies
- You don’t need to activate your sourdough starter; flat unfed discard will work just fine in this recipe
- You can leave out the toffee bits (but let’s be honest they’re super tasty), or try using raisins in place of toffee bits
- You can make smaller (or bigger) cookies, but baking time will need to be adjusted
- Substitute vanilla for almond extract if you prefer that flavor
- Quick oats work just fine for this recipe, sprouted oats are just usually what we have on hand
Making Sourdough Oatmeal Toffee Cookies
Cream together butter and sugars with mixer.
Add sourdough and eggs and mix well.
Grind flour into mixing bowl.
Add oats, baking soda, baking powder, salt, cinnamon, and almond extract. Mix ingredients together until a dough has formed.
Add in toffee bits and mix again until bits are evenly dispersed.
Cover and refrigerate dough 4-6 hours or overnight.
When ready to bake, preheat oven to 350 degrees and line pan with baking mat. Scoop heaping tablespoons and form dough into cylinders 1-2″ tall. I learned this trick from a friend and haven’t looked back since!
Place dough cylinders onto baking pan.
Bake for 14-16 minutes, or until edges are golden and centers look set.
Cool cookies on pan for 5 minutes, then move to cooling rack. Cookies can be stored in an airtight container on the counter for up to a week. Otherwise, they can be frozen and taken out to thaw as needed.
These sourdough oatmeal toffee cookies are a truly enjoyable dessert for the whole family. The perfect balance of tanginess, sweetness, and texture makes them a standout treat that’s perfect for special occasions or a just because snack.
Sourdough Oatmeal Toffee Cookies
Indulge in these incredibly delicious sourdough oatmeal toffee cookies. This recipe gives you soft, chewy cookies packed with the flavor.
Ingredients
- 3/4 Cup Unsalted Butter, softened
- 3/4 Cup Brown Sugar
- 1/2 Sugar
- 1/3 Cup Sourdough Discard
- 2 Eggs
- 1.5 Cups (300g) Soft White Wheat Berries
- 2 Cups Sprouted Oats
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Almond Extract
- 1 tsp Salt
- 1/2 tsp Cinnamon
- 1 (8oz) Bag Toffee Bits
Instructions
- Cream together butter and sugars with mixer
- Add sourdough and eggs and mix well
- Grind flour into mixing bowl
- Add oats, baking soda, baking powder, salt, cinnamon, and almond extract
- Mix ingredients together until a dough has formed
- Add in toffee bits and mix again until bits are evenly dispersed
- Cover and refrigerate dough 4-6 hours or overnight
- When ready to bake, preheat oven to 350 degrees and line pan with baking mat
- Scoop heaping tablespoons and form dough into cylinders 1-2" tall
- Place dough cylinders onto baking pan and bake for 14-16 minutes, or until edges are golden and centers look set
- Cool cookies on pan for 5 minutes, then move to cooling rack
Notes
You don't need to activate your sourdough starter; flat unfed discard will work just fine in this recipe
You can leave out the toffee bits (but let's be honest they're super tasty), or try using raisins in place of toffee bits
You can make smaller (or bigger) cookies, but baking time will need to be adjusted
Substitute vanilla for almond extract if you prefer that flavor
Quick oats work just fine for this recipe, sprouted oats are just usually what we have on hand
Nutrition Information
Yield 30 Serving Size 1 cookieAmount Per Serving Calories 96Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 117mgCarbohydrates 10gFiber 1gSugar 5gProtein 2g
*this has not been evaluated by the FDA
FAQS
Yes. We always recommend refrigerating cookie dough before baking for best results.
Yes. Cool cookies completely before freezing in a gallon bag. Thaw on counter before eating.
Nope. You can use unfed discard.
No, quick oats work just fine too.
These cookies can be stored in an airtight container on the counter for up to a week. Otherwise, they can be frozen and taken out to thaw as needed.
What a great cookie recipe! These look perfect to take on a camping trip!😁
I love a good recipe that includes sourdough discard, definitely trying these!
Yum! Will have to try these some day when I learn to make sourdough
My husband’s favorite cookies are oatmeal but I have yet to try them with sourdough discard. That sounds so good!
You’ll love it! Really adds something special 🙂