Sourdough Oatmeal Chocolate Chip Cookies

These sourdough oatmeal chocolate chip cookies are soft and chewy. Loaded with rich chocolate chips and made with sourdough discard, they’re an easy same-day sourdough cookie recipe.

If you like easy same-day sourdough cookies, you’ll love my famous sourdough double chocolate chip cookies. Truly my favorite cookie recipe of all time. My popular sourdough coffee cake muffins and sourdough discard strawberry shortcake bars are great options for more same day sourdough recipes.

With no long fermentation needed, you can have fresh sourdough oatmeal cookies with chocolate chips in no time! Or if you want a bolder sourdough flavor, you can place the dough in the fridge overnight to ferment and bake the next day. This recipe is no-stress and easily adaptable.

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

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Sourdough Oatmeal Chocolate Chip Cookies Recipe

Sourdough Oatmeal Chocolate Chip Cookies

Hello Honeycomb

These sourdough oatmeal chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips. Made with tangy sourdough discard and wholesome oats, they're the perfect same day sourdough cookie.

5 from 6 votes

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Prep Time 12 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 185 kcal

Equipment

• Mixing bowl
• Measuring cups
• Measuring spoons
• Spatula
• Baking sheet
• Parchment paper

Ingredients

  

• 1 cup salted butter 2 sticks, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• ¾ cup sourdough discard
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 2 cups all purpose flour
• 3 cups instant oats
• 2 cups semi-sweet chocolate chips
• ½ cup sweetened coconut flakes (optional)

Instructions

 

• In a stand mixer or large bowl, combine softened butter and sugars. Beat on medium speed or mix by hand for 2 minutes until creamed together.
• Add eggs, sourdough discard, and vanilla extract to mixture and mix to combine. Use a spatula to scrape down the sides of the bowl as needed to make sure everything is mixed evenly.
• Add baking soda, salt, ground cinnamon, and nutmeg to batter. Mix to combine. Add flour by 1/2 cups at a time and mix to combine.
• Add oats 1 cup at a time and mix. Add chocolate chips (and optional coconut flakes if desired). Mix until evenly distributed. The dough will be very soft. Cover mixing bowl with plastic wrap and chill dough in the refrigerator for at least 1 hour. This is important–don't skip chilling!
• When dough is almost done chilling, preheat the oven to 375℉ (190℃). Scoop mounded balls of dough onto a parchment covered cookie sheet. Bake for 10-12 minutes until the edges of the cookies are brown and the middle looks slightly underdone. Allow to set on cookie sheet for 5 minutes before transferring to a wire cooling rack.

Notes

• To make sure all ingredients are evenly mixed, add the flour and oats a little at a time while mixing.
• Chilling the dough is important if you don’t want thin cookies. Don’t skip this step!
• If you want soft, chewy cookies, be careful and don’t over-bake them. The edges will be golden brown and the center of the cookies will look slightly underdone. Pull them out of the oven and let them sit on baking sheet for 5 minutes to continue cooking. 
• To make thick cookies, mound the dough ball into a little tower (think a cylinder like a tree trunk). As the cookie bakes it will spread out but still be thick.

Why you’ll love this recipe

• These sourdough oatmeal chocolate chip cookies are easy and adaptable. You can make them in one afternoon or you can pop the dough in the fridge overnight and bake them the next day. They’re a no-fuss, flexible sourdough discard cookie recipe.
• They’re the perfect after-school snack and easy to pack in lunches or take hiking. They’re a sweet, filling treat.
• You can add other mix-ins like nuts or dried fruit to make them uniquely your own!

Important Ingredients

These sourdough oatmeal cookies with chocolate chips use mostly staple pantry ingredients. But take note for:

• 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.
• Butter – I get asked often if salted butter can be substituted for unsalted (and the other way around). You can use either salted butter or unsalted butter. If using unsalted butter, just add a couple extra pinches of salt. Don’t overthink it. I use and love Redmond real salt in my kitchen.
• Chocolate chips – I like regular semi-sweet chocolate chips in this recipe but you can branch out with mini chocolate chips or dark chocolate chips. Whatever sounds good to you!
• 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 Oatmeal Chocolate Chip Cookies

Step 1: Combine butter and sugars in a large mixing bowl. Cream together until fluffy, about 2 minutes.

Step 2: Add sourdough discard (or active sourdough starter), eggs, and vanilla extract and mix.

Step 3: Add salt, spices, and baking soda and mix to combine. Add flour slowly, mixing after each scoop until a very soft dough forms.

Step 4: Add the oats slowly and mix after each scoop. Add chocolate chips (and coconut flakes if you are using them). The dough will still be very soft. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour. DO NOT skip chilling or the soft dough will spread too much in the oven and yield very flat cookies.

How to Serve

Sourdough oatmeal chocolate chip cookies are best served with a cold glass of milk. They make the perfect after-school snack, portable camping dessert, or sourdough fall cookie treat.

How to Store

Store at room temperature in an airtight container for 5 days. 

Tip: to keep cookies fresh and softer longer, add a slice of bread to the storage container. My mom taught me this trick and it works like a charm to keep cookies soft for multiple days.

Frequently Asked Questions