No-Bake Sourdough Discard Chocolate Oatmeal Cookies

5 from 1 vote

No-Bake Sourdough Discard Chocolate Oatmeal Cookies

These sourdough discard no bake chocolate oatmeal cookies cook in one saucepan with cocoa, peanut butter, rolled oats, and sourdough discard for a rich, fudgy cookie with a chewy oat base.

Prep Time15

Cook Time5

Additional Time30

Total Time50

Course: Dessert, Sourdough, Sourdough Discard

Cuisine: American

Servings:

Calories: 169kcal

Author: Emily Rider

Equipment

1 Medium saucepan
1 Wooden Spoon or Spatcula
1 Mixing Bowl
1 Cookie Sheet or Pan
1 Roll of Parchment Paper

Ingredients

2 cups granulated sugar 400 grams
¼ cup unsalted or salted butter 57 grams
½ cup peanut butter 128 grams
3 tablespoons Dutch-process or regular cocoa powder 18 grams
2 pinches fine sea salt 1 gram
3 ½ cups rolled oats 315 grams
2 teaspoons vanilla extract 10 grams
½ cup sourdough discard 120 grams
½ cup whole milk 120 grams

Instructions

Prepare the ingredients – Measure all ingredients and place them beside the stove before turning on the heat. The mixture moves quickly once it reaches a boil so having everything ready prevents overcooking while adding ingredients.
Combine the base ingredients – Add the sugar, milk, cocoa powder, and salt to a medium saucepan and stir over medium heat until smooth and fully combined with no dry cocoa remaining.
Bring to a full rolling boil – Continue stirring as the mixture heats until the entire surface is actively and steadily bubbling. Bubbling only around the edges is not a full rolling boil — wait until the center is bubbling before starting the timer.
Boil for one full minute – Once the entire surface is at a full rolling boil, begin timing and let the mixture boil for exactly 60 seconds while stirring constantly to prevent sticking and ensure the cookies set properly after cooling.
Remove from heat and stir in the wet ingredients – Take the pan off the burner and immediately stir in the salted butter, peanut butter, and sourdough discard until fully melted and smooth. Work quickly as the mixture begins to thicken as soon as it leaves the heat.
Add the vanilla and oats – Stir in the vanilla extract, then fold in the rolled oats until every oat is evenly coated and the mixture looks thick and cohesive throughout.
Scoop the cookies – Working quickly while the mixture is still warm, drop spoonfuls onto a parchment lined baking sheet using a medium cookie scoop or a tablespoon. Space them slightly apart and shape gently if needed.
Allow to set completely – Leave the cookies at room temperature for 20 to 30 minutes until firm to the touch. On humid days place the tray in the refrigerator for 15 to 20 minutes to help them finish setting before serving or storing.

Notes

Start timing at a full rolling boil – Wait until the entire surface is actively bubbling before starting the one minute timer. Timing too early is the most common reason no bake cookies stay soft and sticky after setting.

Add mix-ins immediately off the heat – Stir in the peanut butter, sourdough discard, and vanilla right away once the pan is off the burner. The mixture thickens quickly and smooth blending becomes difficult if you wait.

Scoop while the mixture is still warm – The mixture firms as it cools so portion the cookies promptly after folding in the oats for smoother tops and more consistent shapes across the batch.

Store away from humidity – Keep in a tightly sealed airtight container away from heat and moisture. Humidity is the primary cause of sticky cookies after setting.

Nutrition