Sourdough Oatmeal+Cranberry+Chocolate Chip Cookies(Eggless)

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An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). The dough can be made in advance and baked straight from the fridge.

Plus, a better way to use up all the balance of sourdough starter. This recipe call for a big amount of sourdough starter. 




The remaining unbake cookie dough👆, I pre-cut it and arranged them nicely in a container and freeze it in the freezer. It can be stored up to three months.


Sourdough Oatmeal+Cranberry+Chocolate Chip Cookies (Eggless)

Ingredients:

350g thick sourdough starter

250g brown sugar

30g  caster sugar

100g butter

100g vegetable shortening 

200g plain flour

200g rolled oats

1tsp cinnamon

1/2tsp allspice

1tsp baking soda

55g  Dried Cranberries

85g Chocolate Chips


Method:

  1. Cream the butter, shortening and sugar. 
  2. Beat in the starter and vanilla extract. 
  3. Sift the flour, cinnamon, allspice, and baking soda. 
  4. Mix the dry ingredients, in three batches, into the wet (the butter, sugar, sourdough mixture). Once well combined, gently mix in the   dried cranberries and  chocolate chips.
  5. Chill the dough in the fridge for 30 mins to 1 hour.
  6. Turn the dough out of the mixing bowl and onto a sheet of parchment paper. Spread wide across the paper and fold the paper over in order to roll into a log.
  7. Chill for several hours or overnight.
  8. Cut, remove the paper, and place on a parchment lined baking sheet Bake in preheated oven at 190C for 15-18 minutes, or until the outside of the cookies are golden brown and the middle still looks slightly under-baked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Tip: 

  • For chewy cookie bake for 15 minutes and for crispy cookie bake for 18 minutes( the time is just a guide only).
  • For best results, use a 100% hydration starter. This type of starter is fed with equal parts flour and water by weight and has a consistency similar to thick pancake batter.
  • Store baked sourdough chocolate chip cookies at room temperature in an air-tight container for up to 3 weeks. 
  • Enhance the flavor of the cookie with flaked sea salt. Add a pinch on on top of the dough balls before you place them in the oven. (This is totally optional, but highly recommended😉)
  • To Freeze unbaked cookie dough, portion the dough out onto a parchment lined baking sheet and place it in the freezer. Transfer the frozen dough balls into a freezer-safe container and keep frozen for up to 3 months.

Happy Baking!


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