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 sourdough oatmeal 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 sourdough discard, check out my sourdough discard chocolate brownie cookie recipe, sourdough peanut butter cookies or a sourdough chocolate chip cookie. It was a holiday favorite of ours, but can be made all year long.
If you love all those check out these sourdough monster cookies! They are a combination of the three classics.
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.
See full information on ingredients and quantities in the recipe card.
🥣How to Make
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Prepare a 9"x13" baking sheet with parchment paper. Set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside. (Image 1).
Step 4: In the bowl of a stand mixer, whip the butter with a paddle attachment until completely smooth with no lumps. (Image 2).
Step 5: Add in both sugars and continue to mix until everything is fully incorporated. (Image 3).
Step 6: Then, mix in the sourdough discard and vanilla extract until everything is combined. (Image 4).
Add in one egg at a time, mixing just until combined.
💡Pro Tip: Do not over mix once the eggs are added. This will make them tough and dense.
Step 7: Fold in the dry ingredients just until fully incorporated. (Image 5).
Step 8: Remove bowl from the mixer and fold in the oats and chocolate chips.
Step 9: Scoop out the cookie dough using a cookie scoop and place on the prepared baking sheet. (Image 6).
I like to use a 2 tablespoon scoop.
Step 10: Place in the oven and bake for 12-14 minutes or until they are golden brown and the center is cooked.
Repeat the baking process until all the cookies are done.
Remove from the oven and place on a wire cooling rack to cool. If you can even wait that is...
❓Recipe FAQs
They may be over baked. Try lowering the temp of the oven and reducing the amount of time they are being baked.
These sourdough oatmeal cookies do not require to be refrigerated before baking but it doesn't hurt. Chill the batter 2 hours up to overnight and bake when ready.
Yes! These cookies freeze really well. Just store in a freezer safe container.
🍪Other Sourdough Cookies
📋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.
These are wonderful! Great recipe! I followed the recipe exactly, This will be a regular, for sure.
Forgot to rate the cookies!
Our family loves these and I've been making them regularly and putting them in the freezer to keep on hand. Baking from frozen yields a thicker cookie, still crunchy on the outside.
I have some gluten intolerance, so I used einkorn flour as it is more digestible with fewer gluten types. I add flax meal as a part of the flour to keep the same texture as all-purpose flour. EINKORN CHANGE: So, for the 1.5 cup of flour, I used 30 grams flax meal, about 3 TB, and a little less einkorn flour than 1.5 cups, which was 150 grams.
We also have some sensitivity in our family to sweets, so are trying to reduce it though the younger set prefers it. To reduce sweetness, I also like swapping half or all of the chocolate chips with pumpkin seeds and also using coconut sugar or using roasted cane sugar, which are less sweet. Roasted sugar is just straight white cane sugar that has been baked at 300 degrees Fahrenheit in a glass or ceramic pan stirring every 30 minutes till it gets brown about an hour - if done longer the sugar gets more molasses-like in flavor and clumps, so must be blended with a food processor. Another option is removing a tablespoon of sugar, but that can change the texture of the cookies.
I love all the options you gave to have this recipe meet some preferences. Thank you for sharing!
Thank you !!!
This is a great oatmeal cookie recipe. I added a teaspoon of pumpkin pie spice to the teaspoon of cinnamon and an extra teaspoon of vanilla and baked them on the convection setting in my oven. They are extra delicious and I intend on making them over and over. (Great use for that discard which I refuse to waste.) So easy and so good!!!
Thank you.
Oh my!!! The pumpkin spice added sounds incredible. I will definitely try on the next batch. I am so thrilled you enjoyed them! Thank you for your kind review.
nice recipe for soft chewy cookies. Just started making sour dough bread and hated to throw away soo much discard. I am pretty much sugar free so used swerve brown sugar and swerve crystal sugar and they came out great. nice with morning coffee to take off the edge before breakfast. thanks for the recipe. look forward to trying more.
So glad you enjoyed then Pat! Thank you for sharing your sugar substitution.