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    Home » Sourdough Recipes

    Sourdough Oatmeal Cookies

    Published: May 10, 2023 by Kristin · This post may contain affiliate links · Leave a Comment

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    Baking sheet with cookies with text that says sourdough oatmeal cookies.
    A stack of oatmeal cookies with text that says sourdough oatmeal cookies.
    A stack of oatmeal cookies with text that says sourdough oatmeal cookies.

    These sourdough oatmeal cookies are incredibly soft, chewy and irresistible. You will never make normal oatmeal cookies again.

    Oatmeal cookies on a baking sheet with one that has a bite taken out.

    When it comes to baking, there are not many recipes that are made in my kitchen that don't have sourdough starter in it.

    And these cookies are no different. The sourdough gives them the most soft texture while still offering that classic oatmeal cookie taste.

    If you love cookies, and using your discard, check out my sourdough discard chocolate brownie cookie recipe. It was a holiday favorite of ours, but can be made all year long.

    Be sure to check out all kinds of sourdough discard recipes to get some inspiration for your next baking day!

    Jump to:
    • Ingredients
    • How to Make
    • Storage
    • Equipment
    • Recipe

    Ingredients

    Vanilla extract, rolled oats, sourdough discard, butter, sugar, brown sugar, flour and other ingredients to make oatmeal cookies.
    • Sourdough Discard: This recipe calls for inactive, sourdough discard. That is when the starter that has been fed and fell back down. Learn more about what sourdough discard is.
    • Baking powder and soda: Because sourdough discard has lost some of its potential to bake, it needs some extra help from baking powder and baking soda.
    • Chocolate chips: This recipe calls for semi sweet chocolate chips but raisins or walnuts can also be used.
    • Butter: Make sure the butter is soft and at room temp, but not melted.
    • Get the rest of the ingredient list and measurements in the recipe card.

    How to Make

    Preheat oven to 350 degrees Fahrenheit.

    Prepare a 9"x13" baking sheet with parchment paper. Set aside.

    A metal bowl with flour, baking powder, baking soda, salt and cinnamon.

    In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

    A stand mixer with butter creamed.

    In the bowl of a stand mixer, whip the butter with a paddle attachment until completely smooth with no lumps.

    A bowl of a stand mixer with butter creamed with sugar.

    Add in both sugars and continue to mix until everything is fully incorporated.

    Cookie batter inside a bowl of a stand mixer.

    Then, mix in the sourdough discard and vanilla extract until everything is combined.

    Add in one egg at a time, mixing just until combined. Do not over mix at this point!

    Cookie batter inside a metal mixing bowl.

    Mix in the dry ingredients.

    Remove bowl from the mixer and fold in the oats and chocolate chips.

    Scoops of cookie batter on a baking sheet.

    Scoop out the cookie dough using a cookie scoop and place on the prepared baking sheet.

    I like to use a 2 tablespoon scoop.

    Place in the oven and bake for 12-14 minutes or until they are golden brown and the center is cooked.

    Baked oatmeal cookies on a baking sheet.

    Remove from the oven and place on a wire cooling rack to cool. If you can even wait that is...

    Storage

    These cookies will keep for a week in an air tight container.

    I prefer to store my cookies in these bread bags. They keep them fresh for days. Works really well for all your fresh homemade sourdough bread too!

    They also freeze really well! Just keep in a freezer safe bag and remove to thaw when ready to eat.

    Equipment

    Stand Mixer: This is the preferred way to mix up the cookie dough. A hand mixer can also be used.

    Baking Sheet: 9"x13" baking sheet will hold about 12 cookies.

    Parchment Paper: To keep the cookies from burning.

    Cooling Rack: Best way to cool down cookies. If left on the hot sheet, the bottoms can get over baked and tough.

    Cookie Scoop: A two tablespoon cookie scoop will give you about 36 cookies.

    Check out some other sourdough recipes:

    • A white plate with chocolate sourdough cookies with sea salt on top.
      Sourdough Discard Chocolate Brownie Cookies
    • Sourdough almond biscotti being dipped in a cup of coffee.
      Sourdough Discard Toasted Almond Biscotti
    • Bagels with everything topping and one with cheddar cheese.
      Homemade Sourdough Bagels
    • A vintage cooling rack with chocolate chip muffins.
      Sourdough Discard Muffins

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

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    Recipe

    Oatmeal cookie with a bite taken out on a baking sheet

    Sourdough Oatmeal Cookies

    These sourdough oatmeal cookies are incredibly soft, chewy and irresistible. You will never make normal oatmeal cookies again.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 14 minutes mins
    Total Time 34 minutes mins
    Course Dessert
    Cuisine American
    Servings 36 Cookies. Depending on size.
    Calories 182 kcal

    Equipment

    Stand Mixer
    Baking Sheet
    Parchment Paper
    Cooling Rack
    Cookie Scoop

    Ingredients
      

    • 1 Cup Unsalted Butter Softened
    • 1 Cup Brown Sugar Packed
    • ½ Cup Granulated Sugar
    • 1 Cup Sourdough Discard
    • 1 teaspoon Vanilla Extract
    • 2 Large Eggs
    • 1.5 Cup All Purpose Flour Scooped and leveled
    • 1 teaspoon Ground Cinnamon
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Kosher Salt
    • 3.5 Cups Old Fashioned Rolled Oats
    • 1.5 Cup Chocolate Chips

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit.
    • Prepare a 9"x13" baking sheet with parchment paper. Set aside.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
    • In the bowl of a stand mixer, whip the butter with a paddle attachment until completely smooth with no lumps.
    • Add in both sugars and continue to mix until everything is fully incorporated.
    • Then, mix in the sourdough discard and vanilla extract until everything is combined.
    • Add in one egg at a time, mixing just until combined. Do not over mix at this point!
    • Mix in the dry ingredients. Just until combined. Avoid overmixing.
    • Remove bowl from the mixer and fold in the oats and chocolate chips with a spatula or wooden spoon.
    • Scoop out the cookie dough using a cookie scoop and place on the prepared baking sheet. 
    • Place in the oven and bake for 12-14 minutes or until they are golden brown and the center is cooked. 
    • Remove from the oven and place on a wire cooling rack to cool.

    Notes

    Ingredient Notes
    • Sourdough Discard: This recipe calls for inactive, sourdough discard. That is when the starter that has been fed and fell back down. Learn more about what sourdough discard is.
    • Baking powder and soda: Because sourdough discard has lost some of its potential to bake, it needs some extra help from baking powder and baking soda.
    • Chocolate chips: This recipe calls for semi sweet chocolate chips but raisins or walnuts can also be used.
    • Butter: Make sure the butter is soft and at room temp, but not melted.
    • Once you get to the step where the eggs are added be sure to not over mix. Just mix until everything in combined. 

    Nutrition

    Calories: 182kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 115mgPotassium: 91mgFiber: 2gSugar: 12gVitamin A: 176IUVitamin C: 0.002mgCalcium: 25mgIron: 1mg
    Keyword Cookies, Oatmeal Cookies, Sourdough Cookies
    Did you try this recipe?Leave a comment and rating below.

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