Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies

These sourdough peanut butter oatmeal chocolate chip cookies are 3 of your favorite cookies rolled into one! These are big, fat, chunky cookies with crispy edges and gooey centers.

Made with sourdough discard, peanut butter, chewy oats and loaded with chocolate chips and chunks, these cookies are UNREAL.

If you love sourdough cookies, you’ll love my sourdough cowboy cookie bars and classic sourdough oatmeal chocolate chip cookie bars. If you’re an intense chocolate lover, my sourdough double chocolate chip cookies and sourdough discard brownies are for you!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).

Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies Recipe

Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies

Annabelle

These sourdough peanut butter oatmeal chocolate chip cookies are 3 of your favorite cookies rolled into one! Big, fat, chunky cookies with crispy edges and gooey centers. Made with sourdough discard, oats, peanut butter, and loaded with chocolate chips and chunks. These cookies are UNREAL.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 350 kcal

Ingredients

  

• 1 cup salted butter softened to room temperature
• 1 cup white sugar
• ½ cup brown sugar
• 1 cup creamy peanut butter
• ½ sourdough discard
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups all-purpose flour
• 2½ cups quick oats
• 2½ cups semi-sweet chocolate chips/chunks OR combo of your favorites I used 1½ cups regular semi-sweet chips, ½ semi-sweet chunks, & ½ cup dark chocolate chips for this recipe = 2½ cups

Instructions

 

• Using a hand mixture or stand mixer with a paddle attachment, combine the softened butter, white sugar, and brown sugar together in a large mixing bowl. Cream together on medium-high speed for about 2 minutes.
• Add peanut butter, sourdough discard, eggs, and vanilla extract to the bowl. Mix to combine, stopping occasionally to scrape down the sides of the bowl with a spatula.
• Add salt, baking powder, baking soda, and ½ cup of the flour. Mix to combine. Add the remaining 1 cup of flour and scrape down the sides of the bowl with a spatula to make sure everything is evenly combined.
• Add quick oats ½ cup at a time while the mixer is running on low speed. Continue until all the oats have been added. The batter will be very thick so stop the mixer halfway through to scrape down the sides and the bottom of the bowl.
• Add chocolate chips or chocolate chunks and mix on low speed. Use a spatula to fully mix the bottom. Again, the batter will be THICK.
• Cover the bowl with plastic wrap and chill in the refrigerator for up to an hour. You want the dough firm enough to be scooped into round balls but not too hard that it's unable to be easily scooped.
• Once dough has chilled, preheat oven to 350℉ (177℃). Line a large baking sheet with parchment paper.
• Using a large spoon, ice cream scoop, or cookie scoop, scoop balls of dough and place spaced apart on baking sheet. You can dot the tops of the cookie dough balls with a few more chocolate chips for looks before baking.
• Bake for 12-14 minutes until the edges are golden and the center still looks a bit underdone. Do not over bake! Remove the pan from the oven and allow cookies to rest on the pan for 5 minutes before transferring to a wire cooling rack.
• In between baking trays of cookies, put the dough back in the fridge so it stays chilled and easy to scoop. Allow the baked cookies to cool on a wire rack and then enjoy!

Notes

Thick batter – The batter for these sourdough cookies will be very thick so mix it well and scrape down the sides of the bowl often. Make sure you incorporate all the dough from the bottom. Give it a good stir by hand with a spatula after adding all the chocolate chips.

Chocolate chips – I used a mix of regular semi-sweet chocolate chips, semi-sweet chocolate chunks, and dark chocolate chips for this recipe. You can use a mixture of your favorite semi-sweet or dark chocolate pieces or you can use all semi-sweet chips. Totally up to you!

Peanut butter – I recommend using creamy peanut butter for this recipe.

Oats – I recommend using quick oats for this recipe. It will create fluffier, chewier cookies. You can use old-fashioned (rolled oats) if that’s what you have on hand. But pulse them in a food processor or blender first to break them up.

Baking – The key to perfecting a chewy cookie is to slightly underbake it and allow it to cool on the pan. These cookies are done when the edges are golden brown, the cookie is puffed up, and the center is still slightly underdone. Leave them on the baking pan for 5 minutes after pulling the tray out of the oven. The cookies will deflate and continue to set on the pan. 

These are some of my personal favorite cookies I’ve ever made. They are a combination of everything I love in a cookie and a huge hit wherever I take them. You really can’t beat a delicious, bakery-style cookie!

These sourdough cookies combine 3 classic cookie favorites–peanut butter, oatmeal, and chocolate chip–into one chunky cookie. They are thick while still being chewy and oh-so-soft.

Why you’ll love this recipe

• It’s a combo of all your favorite cookies. Soft peanut butter, chewy oatmeal, and buttery chocolate chip rolled into one THICK cookie. The MVPs of the cookie world come together!
• It’s a one-bowl recipe you can customize. You can add your own mix-ins like dried coconut or nuts to change it up.
• It’s an easy sourdough discard recipe. There’s no long fermentation time or overnight rise. Just mix the dough, chill, scoop, and bake.
• It makes 24 large, bakery-style cookies. This is a large batch recipe that makes large cookies. The portions are generous and good thing too, because you’ll crave every bite!

You can also make this recipe in a cookie bar version if you’re pressed for time and don’t want to bake trays of cookies!

Important Ingredients

Sourdough peanut butter oatmeal chocolate chip cookies use basic pantry staples. Take note for:

• Oats – I recommend using quick oats for this recipe. It will create fluffier, chewier cookies. You can use old-fashioned (rolled oats) if that’s what you have on hand. But pulse them in a food processor or blender first to break them up.
• Peanut butter – I recommend using creamy peanut butter for this recipe. You can use crunchy if you wish but the cookies may be more dry.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
• Chocolate chips and chunks – I use regular semi-sweet chocolate chips and chunks, as well as dark chocolate chips for this recipe. I love the mixture of chocolate flavors and textures using different chocolate. You can use different forms of semi-sweet chocolate chips, dark, or milk chocolate.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

How to Make Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies (Step by Step)

Mix Cookie Dough

Step 1: Using a hand mixture or stand mixer with a paddle attachment, combine the softened butter, white sugar, and brown sugar together in a large mixing bowl. Cream together on medium-high speed for about 2 minutes.

Step 2: Add peanut butter, sourdough discard, eggs, and vanilla extract to the bowl. Mix to combine, stopping occasionally to scrape down the sides of the bowl with a spatula.

Step 3: Add salt, baking powder, baking soda, and ½ cup of the flour. Mix to combine. Add the remaining 1 cup of flour and scrape down the sides of the bowl with a spatula to make sure everything is evenly combined.

Step 4: Add quick oats ½ cup at a time while the mixer is running on low speed. Continue until all the oats have been added. The batter will be very thick so stop the mixer halfway through to scrape down the sides and the bottom of the bowl.

Step 5: Add chocolate chips or chocolate chunks and mix on low speed. Use a spatula to fully mix the bottom. Again, the batter will be THICK so mix it up well.

Chill Cookie Dough

Step 6: Cover the bowl with plastic wrap and chill in the refrigerator for up to an hour. You want the dough firm enough to be scooped into round balls but not too hard that it’s unable to be easily scooped.

Scoop and Bake

Step 7: Once dough has chilled, preheat oven to 350℉ (177℃). Line a large baking sheet with parchment paper.

Step 8: Scoop balls of dough and place spaced apart on baking sheet. You can use a large spoon, ice cream scoop, or cookie scoop to do this. You can dot the tops of the cookie dough balls with a few more chocolate chips for looks before baking.

Step 9: Bake for 12-14 minutes until the edges are golden and the center still looks a bit underdone. Do not over bake! Remove the pan from the oven and allow cookies to rest on the pan for 5 minutes before transferring to a wire cooling rack.

In between baking trays of cookies, put the dough back in the fridge so it stays chilled and easy to scoop. Allow the baked cookies to cool on a wire rack and then enjoy!

How to Serve

We love these cookies with a tall, chilled glass of milk! Classic milk and cookies is always a winner.

You can definitely serve these cookies warm but make sure they have had time to set on a wire cooling rack for a little bit first. The centers will not be quite done when you take them out of the oven so give them a little more time.

How to Store

These sourdough cookies can be stored in an airtight container for up to 5 days.

How to Freeze

Cookie Dough

Place balls of cookie dough on a parchment lined pan and place the pan in the freezer for a couple hours. Once dough is frozen, put them into a freezer plastic storage bag and press out any air. Store in the freezer for up to 1 month.

To bake from frozen: Place frozen cookie dough balls on a baking pan lined with parchment paper. Bake at 350℉ (177℃) in a preheated oven for 12-14 minutes to start. Watch the cookies carefully for doneness, continuing to bake for a couple more minutes at a time until done.

Baked Cookies

To freeze these sourdough cookies, wrap completely cooled, individual cookies in plastic wrap. Then place them in a freezer bag and press gently to get rid of the air. 

Freeze for up to 1 month for maximum freshness. To thaw, place on the counter overnight and reheat before enjoying.

Frequently Asked Questions

These sourdough peanut butter oatmeal chocolate chip cookies are all the best elements of 3 of the most classic cookies. They’re big and chewy while being flavorful and wholesome.

I hope you try these for your next party or adventure and spread the love! We love them and I hope you will too.

Remember to leave a rating and comment sharing how you enjoyed this recipe!