Oatmeal Chocolate Chip Cookie Stuffed Sourdough

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I love trying unique flavor combinations, whether it’s for ice creams or sandwiches. So, I decided to experiment with new sourdough flavors and inclusions. Oatmeal chocolate chip cookies are one of my favorite desserts, and I’m a big fan of oats in general. Naturally, they had to join forces with my other favorite thing—sourdough! The result? This beautiful, addicting Oatmeal Chocolate Chip Cookie Stuffed Sourdough. Enjoy the best of both worlds in every delightful slice!

Author: The Honey Buckle

Prep Time: 1 hour, 55 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 14 hours, 35 minutes - 36 hours, 35 minutes

Nutrition Information (per slice, makes 12 slices): 225 calories 40g carbs 3.5g fat 6.5g protein

Oatmeal Chocolate Chip Cookie Stuffed Sourdough Ingredients:

• 110g (1/2 cup) sourdough starter, active and bubbly

• 300g (1 1/4 cups) water

• 275g (2 1/4 cups) bread flour

• 150g (1 1/4 cups) whole wheat flour (I mill my own - read more here!)

• 10g (1 3/4 tsp) salt
  

Oatmeal Cookie Mixture:

• 1 cup (90g) rolled oats (blitz these to oat flour for a smoother cookie dough throughout the bread)

• 30g (2 tbsp) honey

• 30g (2 tbsp) peanut butter

• 25g (2 tbsp) Greek yogurt

  
  

Chocolate Chips:

• To your heart's desire :) I used approximately 1/3 cup (60g).
  

Instructions:

1. Prepare the Dough: In a large mixing bowl, mix the sourdough starter, water, bread flour, whole wheat flour, and salt together until it forms a shaggy dough. Let it rest for 30 minutes.

2. Perform Stretch and Folds: Perform the first set of stretch and folds: lift a corner of the dough up and fold it onto itself, turn the bowl 90 degrees and repeat the motion. Continue until you've done this 4 times. Wait another 30 minutes and perform another set of stretch and folds. Repeat this process 2 more times, allowing the dough to rest 30 minutes between each set.

3. Bulk Fermentation: Allow the dough to bulk ferment for 6-12 hours at room temperature, until it has doubled in size. The time it takes will depend on the warmth and humidity of your home.

4. Shape and Stuff the Dough: Once the dough has risen, turn it out onto a floured surface and stretch it into a large rectangle. Drop bits of the oatmeal cookie mixture and chocolate chips onto the rectangle, evenly distributed. Fold one side of the rectangle over itself, then drop more of the fillings onto the empty dough. Fold the opposite side over, creating a 3-way envelope fold. Drop the rest of the fillings onto this long, skinny rectangle. Roll from the bottom up, pinching in the sides to make sure the inclusions don't fall out too much. It's okay if they do a little.

5. Cold Proof: Flour a banneton and set your loaf inside seam-side up. Cover and place in the fridge to cold proof for 8-24 hours, depending on how sour/flavorful you want your bread.

6. Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. While the Dutch oven is preheating for 45 minutes, take your dough out of the fridge and turn the banneton upside down so your loaf falls onto a sheet of parchment paper. Pat the dough with flour and score as desired. Place ice cubes around the outside of the parchment paper to create steam. Bake for 25 minutes covered, then remove the lid and bake for 15 more minutes, or until golden brown on top.

7. Cool and Serve: Remove from the Dutch oven and allow it to cool on a wire rack for at least an hour. Slice and serve!

This oatmeal chocolate chip cookie stuffed sourdough is the perfect combination of two beloved treats, offering a delightful twist on traditional sourdough. Enjoy this unique and delicious bread as a special treat or a fun addition to any meal. Happy baking! 🍞🍪🍫

I hope you love making and savoring this deliciously inventive sourdough! 😊