Sourdough Oatmeal Cookies With Chocolate Chips

These chewy sourdough oatmeal cookies are a great way to use up excess sourdough discard starter! They’re soft and thick, with melty chocolate chips and a hint of cinnamon. 

Sourdough oatmeal cookies chocolate chips

The original recipe these are based on is my brown butter oatmeal raisin cookies, but this time, I’ve added in sourdough starter and subbed the raisins for chocolate chips. Feel free to sub the chocolate for raisins and make sourdough oatmeal raisin cookies, though!

You can make and bake these chewy cookies all in one day or give them an overnight ferment before baking. See all my sourdough discard recipes

bitten sourdough chocolate chip oatmeal cookie.

Ingredients

Here’s what you need for these sourdough discard oatmeal cookies. Find the ingredient amounts in the printable recipe card at the bottom of this post. 

  • All-purpose flour, baking soda, and salt: The base for the cookie dough.
  • Rolled oats or old fashioned oats: For that hearty texture in every bite.
  • Brown sugar and white sugar: The sugar not only gives sweetness, it also helps the cookies spread out 
  • Large egg: For structure
  • Vanilla extract or paste and ground cinnamon: Bring more flavor.
  • Salted or unsalted butter: Melted and browned. If using salted butter, reduce the added salt in the recipe to 1/2 teaspoon.
  • Sourdough starter discard: The acid in the starter reacts with the baking soda to make a tender, thicker cookie.
  • Your choice of mix-ins: I use chocolate chips but you can also use raisins or chopped nuts

Method

  1. In a medium saucepan, melt the butter over medium heat. Avoid using a dark pan as you will struggle to see the caramelization of the butter and run the risk of burning it.
brown butter in pan.
  1. Once melted, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids in the butter have caramelized into a golden amber-brown color and the butter has a nutty aroma.
brown butter poured into bowl.
  1. Pour the melted butter into a large mixing bowl, including all the caramelized brown bits at the bottom of the pan, and allow it to cool down for 10 minutes.
egg, starter, sugar and butter being whisked.
  1. Once the butter has cooled, whisk in the brown sugar, granulated sugar, sourdough starter egg, and vanilla.
  2. In a small separate bowl whisk together the flour, oats, cinnamon, salt, and baking soda and set it aside.
chocolate chips in batter.
  1. Stir the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, followed by the chocolate chips.
  2. Cover the dough and chill for at least 2 hours or overnight.

For easier rolling, you can chill the dough for 30 minutes until slighly stiffened, then roll it into balls and chill the cookie dough balls for the remainder of the time. 

cookie dough ball on parchment paper.
  1. When ready to bake, line a cookie sheet with parchment paper.
  2. Take a tablespoon and a half of dough per cookie and roll it into a ball. Place the cookie dough balls around 2 inches/ 5 cm apart on the prepared baking sheets.
baked cookie with chocolate chips on parchment paper.
  1. Bake the cookies for 10-12 minutes until the cookies are golden brown around the edges but still a little soft.
  2. It’s best to underbake them than over-bake them. Underbaking gives a great chewy texture while over-baking them can make them too cakey.

Let the cookies cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.

Storing

These sourdough chocolate chip oatmeal cookies can be stored in an airtight container at room temperature for up to a week, or the baked cookies can be frozen for up to three months.

close up of sourdough oatmeal cookies with chocolate chips.

More sourdough cookies and recipes

bitten sourdough chocolate chip oatmeal cookie.

Sourdough Oatmeal Cookies with Chocolate Chips

Yield: 16
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 27 minutes

These chewy sourdough oatmeal cookies are a great way to use up excess sourdough discard starter! They’re soft and thick, with melty chocolate chips and a hint of cinnamon. 

Ingredients

  • 142g (1/2 cup + 2 Tbsp) unsalted butter
  • 100g (1/2 cup) soft brown sugar
  • 50g (1/4 cup) granulated sugar
  • 100g (1/2 cup) discard sourdough starter
  • 1 large egg
  • 1 1/2 teaspoons vanilla paste or vanilla extract
  • 125g (1 cup*) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 120g (1 1/3 cup) rolled oats
  • 160g (1 cup) semi-sweet chocolate chips

Instructions

  1. In a medium saucepan, melt the butter over medium heat. Avoid using a dark pan as you will struggle to see the caramelization of the butter and run the risk of burning it.
  2. Once melted, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids in the butter have caramelized into a golden amber-brown color and the butter has a nutty aroma.
  3. Pour the melted butter into a large heat-proof bowl, including all the caramelized brown bits at the bottom of the pan, and allow it to cool down for 10 minutes.
  4. In a small separate bowl whisk together the flour, oats, cinnamon, salt, and baking soda and set it aside.
  5. Once the butter has cooled, whisk in the brown sugar, granulated sugar, sourdough starter egg, and vanilla.
  6. Stir the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, followed by the chocolate chips.
  7. Cover the dough and chill for at least 2 hours or overnight. For easier rolling, you can chill the dough for 30 minutes until slightly stiffened, then roll it into balls and chill the cookie dough balls for the remainder of the time. 
  8. When baking, line a cookie sheet with parchment paper. Preheat the oven to 350F/180C.
  9. Roll a tablespoon and a half of dough per cookie into a ball. Place the cookie dough balls around 2 inches/ 5 cm apart on the prepared baking sheets.
  10. Bake the cookies for 10-12 minutes until the cookies are golden brown around the edges but still a little soft. It's best to underbake them than over-bake them. Underbaking gives a great chewy texture, while over-baking can make them too cakey.
  11. Let the cookies cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.

Notes

*The cup measurements provided are US-Sized cups. Note that these are smaller than metric-size cups. For best results, use a kitchen scale and grams.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 148mgCarbohydrates: 30gFiber: 2gSugar: 15gProtein: 3g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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