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These sourdough oatmeal chocolate chip cookies strike the perfect balance between soft and chewy, sweet and toasty, nostalgic and just a little gourmet. They’re easy to whip up with sourdough discard, they’re freezer-friendly, and make a big batch that’s perfect for sharing.
If you’ve loved these sourdough chocolate cookies, sourdough thumbprint cookies, and sourdough peanut butter cookies, get ready to add another favorite to your list! This perfect cookie recipe combines the wholesome texture of oatmeal cookies with the depth of sourdough, creating a treat that feels both classic and elevated.
Why You’ll Love Sourdough Oatmeal Chocolate Chip Cookies
- Perfect chewy texture: Crisp edges with soft, tender centers makes a deliciously chewy cookie every time.
- Customizable mix-ins: Chocolate chips, nuts, spices—make them your own!
- Freezer-friendly: Bake now or freeze the dough for fresh cookies anytime.
- Great way to use up starter: You can use either sourdough starter discard or active sourdough starter in this recipe.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Old-fashioned oats: Add hearty texture and chewiness.
- Salted butter: Creates rich flavor and helps with that perfect spread.
- Light brown sugar: Adds moisture and a warm, caramel-like sweetness.
- Sourdough discard: Provides subtle tang, enhances texture, and reduces waste. You can also use active starter.
- Semi-sweet chocolate chips: The classic mix-in that makes these irresistible.
How to Make Sourdough Oatmeal Chocolate Chip Cookies
Here are the step-by-step instructions for how to make these sourdough oatmeal chocolate chip cookies:
Step 1: To a medium mixing bowl, add the oats, flour, baking soda, and salt. Whisk dry ingredients until combined. Set aside (Photos 1 and 2).
Step 2: In a large mixing bowl, cream the butter with a hand mixer or stand mixer.
Step 3: Add the brown sugar and granulated sugar (Photo 3). Mix well until all 3 ingredients are combined (Photo 4).
Step 4: Add the eggs (Photo 5) one at a time, mixing well between each egg (Photo 6).
Step 5: Add the vanilla extract and sourdough discard (Photo 7). Mix to combine all ingredients.
Step 6: Add half of the flour/oats mixture to the wet ingredients. Mix until almost combined.
Step 7: Add the remaining flour along with the chocolate chips (Photo 9). Mix until the flour/oat mixture is fully incorporated and the chocolate chips are evenly distributed throughout the dough (Photo 10).
Step 8: Cover the dough with plastic wrap and chill for 1 hour (or up to 24 hours).
Step 9: Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Step 10: Using a medium cookie scoop (1 ½ tablespoons), scoop the dough into balls and place on the cookie sheet (Photo 11). Gently press down to flatten. Leave enough room between each cookie as they will spread slightly.
Step 11: Bake for 9-11 minutes or until the edges are golden brown and the center is set.
Step 12: Cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack (Photo 12).
How to Store
Room temperature: Store in an airtight container for 4 to 5 days.
Freezer: These sourdough chocolate chip cookies also freeze really well for up to 2 months in a freezer-safe bag or container.
These would go so well with London Fog Tea Lattes, Vanilla Lattes, or Chai Tea Lattes.
Recipe Tips
- To freeze the dough for use later, I like to make them into balls, and then freeze them individually. To flash freeze them, place cookie dough balls on a baking sheet lined with parchment paper for 1 hour, then transfer individually frozen dough balls into a zip lock bag. To bake, thaw frozen dough balls in the refrigerator overnight, and cook according to directions.
- To reheat cookies for a “fresh out of the oven” experience, warm the oven to 350 degrees F and heat the cookies for 4-5 minutes.
- Serve these chewy sourdough oatmeal cookies with milk, espresso, or hot cocoa.
- Add some M&M, sprinkles, or different chips (caramel, peanut butter) in place of the chocolate chips.
- Add some chopped nuts: peanuts, walnuts, or pecans.
- Add some spices: Cinnamon and nutmeg are both good.
Recipe FAQs
Chilling helps the cookies keep their shape and not spread too thin.
Yes, you can refrigerate the dough for up to 24 hours
More Sourdough Discard Cookies
- Sourdough Peanut Butter Cookies
- Sourdough Thumbprint Cookies
- Sourdough Cut Out Cookies
- Sourdough Double Chocolate Cookies
- Sourdough Gingerbread Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Oatmeal Chocolate Chip Cookies
Equipment
- Mixer optional
Ingredients
- 3 1/4 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, 2 sticks, room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup sourdough discard
- 1 cup semi-sweet chocolate chips, or raisins
Instructions
- In a mixing bowl, add the oats, flour, baking soda, and salt. Whisk until combined. Set aside.
- In a large mixing bowl, cream the butter with a hand mixer or stand mixer.
- Add the brown sugar and granulated sugar. Mix well until all 3 ingredients are combined.
- Add the eggs, one at a time. Mix well between each egg.
- Add the vanilla extract and sourdough discard. Mix to combine all ingredients.
- Add half of the flour/oats mixture to the wet ingredients. Mix until almost combined and then add the remaining flour/oats mixture. With the last addition, add the chocolate chips.
- Mix until the flour/oat mixture is all incorporated into the dough. You will have no more dry flour, and the chocolate chips will be evenly distributed throughout the dough.
- Cover the dough with a plastic wrap and chill for 1 hour or up to 24 hours.
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Using a medium cookie scoop (1 ½ tablespoons), scoop the dough into balls and place on the cookie sheet. Gently press down on each ball to flatten it out.
- Leave enough room in between each cookie as they will spread out a little bit.
- Bake cookies in the preheated oven for 9-11 minutes or until the edges are golden and the centers are set.
- Cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.
Notes
- To freeze the dough for use later, I like to make them into balls, and then freeze them individually. To flash freeze them, place cookie dough balls on a baking sheet lined with parchment paper for 1 hour, then transfer individually frozen dough balls into a zip lock bag. To bake, thaw frozen dough balls in the refrigerator overnight, and cook according to directions.
- To reheat cookies for a “fresh out of the oven” experience, warm the oven to 350 degrees F and heat the cookies for 4-5 minutes.
- Serve these chewy sourdough oatmeal cookies with milk, espresso, or hot cocoa.
- Add some M&M, sprinkles, or different chips (caramel, peanut butter) in place of the chocolate chips.
- Add some chopped nuts: peanuts, walnuts, or pecans.
- Add some spices: Cinnamon and nutmeg are both good.
- To use unsalted butter instead of salted, add 1/2 teaspoon of salt to the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
