Sourdough Oatmeal Chocolate Chip Cookies

Sourdough oatmeal chocolate chip cookies combine the comforting chew of oats with the tangy depth of sourdough for a cookie that’s rich, hearty, and full of flavor. The sourdough discard adds a unique twist, giving each bite a slightly tangy undertone that balances the sweetness beautifully. These cookies are soft in the center, crisp on the edges, and loaded with gooey chocolate chips for the perfect treat.

They’re an excellent way to use up leftover sourdough starter while creating something utterly delicious. Perfect for lunchboxes, afternoon snacks, or late-night cravings, these cookies are both wholesome and indulgent. With minimal prep time and pantry ingredients, you can have a warm batch ready in no time.

Whether you’re a sourdough enthusiast or just love chewy oatmeal cookies, this recipe is sure to become one of your go-to favorites. They’re a delightful fusion of classic cookie comfort and sourdough charm, ideal for sharing or keeping all to yourself.

Ingredients List

– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 cup sourdough discard (unfed starter)
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 2 cups old-fashioned rolled oats
– 1 ½ cups semisweet chocolate chips
– ½ teaspoon ground cinnamon (optional)
– ½ cup chopped nuts (optional, pecans or walnuts)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup.

Step 2: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 3: Add the sourdough discard, eggs, and vanilla extract to the bowl. Mix until everything is fully combined. The mixture may look slightly curdled, which is normal due to the sourdough.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.

Step 5: Fold in the rolled oats, chocolate chips, and nuts (if using). The dough will be thick and slightly sticky.

Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake for 10–12 minutes or until the edges are golden brown but the centers are still soft. For chewier cookies, remove them from the oven slightly underbaked—they’ll continue cooking on the sheet.

Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 180
Carbs: 22g
Protein: 3g
Fat: 9g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. You can also freeze the cookie dough balls—bake them straight from the freezer, adding 1–2 extra minutes to the bake time.

Pairings/Suggestions

These cookies pair wonderfully with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream. They’re also fantastic crumbled over yogurt for a quick breakfast twist. For an extra indulgence, drizzle melted chocolate over the cooled cookies.

Seasonal Relevance

Sourdough oatmeal chocolate chip cookies are perfect year-round but shine particularly in cooler months when you crave cozy, home-baked flavors. They’re great for holiday cookie swaps, school lunches, or as thoughtful homemade gifts.

Health Benefits

These cookies offer a wholesome touch thanks to the oats, which provide fiber and slow-digesting carbs for steady energy. The sourdough discard adds beneficial bacteria and helps improve digestibility. Using dark chocolate chips or reducing sugar content makes them a slightly healthier choice while maintaining rich flavor. You can even swap some flour for whole wheat to add nutrients and a nutty taste.

Pros and Cons

Pros	Cons
Great use for sourdough discard	Needs an active starter on hand
Soft, chewy, and flavorful	Slightly tangy taste may not appeal to all
Freezes well	Best texture when fresh
Easy to customize with mix-ins	Dough requires some chilling if too soft

Conclusion

These sourdough oatmeal chocolate chip cookies are everything you want in a homemade treat—chewy, sweet, slightly tangy, and full of comforting texture. The sourdough discard not only prevents waste but also enhances the flavor and softness of the cookies. Whether enjoyed warm from the oven or stored for later, they’re bound to become a household favorite.

Perfect for using up sourdough starter, satisfying your sweet tooth, and sharing with family and friends, this recipe is simple yet deeply rewarding. Each bite combines nostalgia with a modern twist—making it the ultimate comfort cookie for every occasion.

FAQs

Q1: Can I use active sourdough starter instead of discard?
Yes, but it will slightly alter the flavor and texture. Active starter can make cookies puffier, while discard gives a denser chew.

Q2: Do I need to chill the dough before baking?
If your dough feels too soft or sticky, chill it for 30 minutes. It helps prevent excessive spreading during baking.

Q3: Can I make these cookies gluten-free?
Absolutely! Substitute a gluten-free all-purpose flour blend and use certified gluten-free oats for a delicious gluten-free version.

Q4: How can I make the cookies dairy-free?
Use plant-based butter and dairy-free chocolate chips—results remain chewy and rich.

Q5: Can I add raisins or coconut instead of chocolate chips?
Yes, you can easily substitute or mix in your favorite add-ins like raisins, shredded coconut, or even white chocolate for variety.