These sourdough oatmeal cookies are incredibly soft, chewy and irresistible. You will never make normal oatmeal cookies again.
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!
Ingredients
- 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.
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.
Remove bowl from the mixer and fold in the oats and chocolate chips.
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.
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:
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Recipe
Sourdough Oatmeal Cookies
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
- 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.
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