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Chewy oatmeal chocolate chip sourdough cookies get an upgrade by adding some sourdough discard into the dough. I love the texture from the oats, the rich chocolate in these cookies and the slight tang of sourdough – if desired. Ooey, gooey and filled with chocolate and oats, this is a cookie you’ll be filling your cookie jar (or freezer) with again and again!
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Why You’ll Love Oatmeal Chocolate Chip Sourdough Cookies
- Perfect Texture: These oatmeal chocolate chip sourdough cookies have crispy edges with a perfect soft and gooey middle, and the oats add such great texture – just like in my Oatmeal Sourdough Bread!
- Discard Recipe: Sourdough discard adds unique flavor that you can scale back or forward depending on the age of your discard. You’ll also love it in my Smore’s Cookies with Sourdough Discard and Sourdough Lemon Crinkle Cookies.
- Easy & Delicious: This recipe is so easy to follow and turns out incredible sourdough oatmeal cookies. For another oatmeal favorite – try my Iced Oatmeal Sourdough Cookie Recipe.
Important Ingredients
- Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. If you want to play up the tang in these oatmeal cookies, use discard that is a couple days old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.
- Unsalted Butter: I bake a lot of cookies and always use unsalted butter. You can control the flavor much better when you use unsalted butter. Salt content varies between brands of salted butter, and your baked goods may come out too salty using salted butter. If you choose to use salted butter, decrease the salt a little bit in the recipe. Use softened butter for best results.
- Brown Sugar & Granulated Sugar: A combination of brown sugar and granulated white sugar are used in this recipe for flavor and texture.
- Egg: An egg adds richness and structure to the cookie dough
- All-Purpose Flour: These cookies are perfect with all-purpose flour. Use flour with an 11.5% protein content, not bread flour.
- Rolled Oats: Give these oats a quick pulse in the blender to break them up just a bit which gives the perfect texture to these cookies.
- Chocolate Chips: I love semi-sweet in this recipe.
- Vanilla Extract: Vanilla extract adds great flavor to these cookies.
- Baking Soda & Baking Powder: These are rising agents in these cookies.
- Salt: Salt balances the flavors in these cookies.
How to Make Chocolate Chip Sourdough Cookies
Mix the Dough
Wet Ingredients: Mix the softened butter in a stand mixer until light and fluffy. Add the brown sugar and granulated sugar. Cream together until fluffy and smooth. Add the egg and whip together until fully incorporated. Add the sourdough discard and vanilla extract. Mix until smooth and combined.
Dry Ingredients: Pulse rolled oats in a blender until coarse. In a separate bowl, add the flour, baking powder, baking soda and salt. Add the oats and mix together with a fork to combine.
Mix Together: Add the dry ingredients to the butter mixture and mix until combined. Add the chocolate chips and mix together.
Baking Cookies on Convection Setting
My favorite way of baking cookies is on the convection setting in my oven. These cookies bake at 375ºF for about 7-8 minutes. Cooking on convection causes the perfect crispy edges while keeping the center gooey and delicious. Let the cookies sit on the baking sheet for a few minutes as they set up before removing to a counter top or coolin rack.
Note: If you don’t have convection setting on your oven, it’s okay! Pre-heat your oven to 400ºF for about 20 minutes before baking your first batch of cookies.
Scoop and Bake
Use a dough Scoop to scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.
Bake cookies at 375ºF convection for 7-8 minutes (see my notes about using a convection oven) until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing.
Amy’s Recipe Tip
Let the cookies cool almost completely before enjoying. The cooling time is important for these cookies because of how they are baked. You can still eat them warm, but they should be allowed to cool most of the way to let them set up before you enjoy them.
Substitutions
- Rolled Oats: Quick oats can be substituted, though they may not need a pulse in the blender like the rolled oats do.
- Chocolate Chips: Choose whatever favorite chocolate chips you like. I like semi-sweet but a combination of milk and semi-sweet would be delicious too.
- Sourdough Discard: Bubbly sourdough starter can be substituted for the discard in this recipe.
How to Store Leftover Cookies
Let them sit out until cooled completely and then freeze them! I put them in an airtight container or ziplock bag and freeze. I actually love eating these frozen (or chilled), but they defrost quickly and are delicious either way.
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Frequently Asked Questions
Yes. Scoop the cookie dough into balls. Place the dough balls in the refrigerator after mixing and let sit in the refrigerator overnight for up to a couple days. This fermentation time will affect the flavor of the cookies – they will taste more sour but will have the benefits of sourdough.
Yes! This cookie dough freezes very well. Scoop your cookie dough into balls and freeze on a baking sheet. Once the balls are frozen you can put them in a ziplock bag or airtight container. When you want to bake them, either add a few extra minutes to the bake time or stick them in the refrigerator the night before to thaw and bake the next day.
These are definitely on the thick and chewy side of cookies. If you want a thinner/crispier cookie, flatten the cookie with your hand before baking them. Bake at the same 375º convection and add a minute or two to the bake time.
Oatmeal Chocolate Chip Sourdough Cookies
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Ingredients
- 170 grams unsalted butter, about 3/4 cup
- 170 grams brown sugar, 3/4 cup plus 1 Tablespoon
- 75 grams granulated sugar, about 1/3 cup
- 1 large egg, about 50 grams
- 100 grams sourdough discard, see recipe notes, scant 1/2 cup
- 6 grams vanilla extract, about 1.5 teaspoons
- 300 grams all-purpose flour, about 2 cups
- 5 grams baking powder, about 1 teaspoon
- 5 grams baking soda, about 1 teaspoon
- 6 grams salt, about 1 teaspoon
- 110 grams rolled oats, pulsed in the blender, about 1 cup
- 360 grams semi-sweet chocolate chips, about 2 cups
Instructions
- Preheat oven to 375ºF convection and prepare a baking sheet with parchment paper. See recipe notes for non-convection.
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add brown sugar and granulated sugar. Cream together until fluffy and smooth.
- Crack the egg and add to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and vanilla extract. Mix again with the mixer until smooth and combined.
- To a medium-sized bowl, add the flour, baking powder, baking soda and salt. Pulse the rolled oats in a blender until coarse. Add the oats to the flour mixture and fluff together with a fork to combine.
- Add the flour to the butter mixture and mix until combined. Add the chocolate chips and mix together.
- Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.
- Bake cookies at 375ºF convection for 7-8 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for about 8 minutes.
- Repeat with the remaining cookie dough and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these cookies a couple months ago and they were a huge hit. I saw that you have another sourdough chocolate chip cookie recipe using browned butter and no oats. Do you think I could use the method of your other recipe, but the ingredients in this recipe, and brown the butter instead of creaming it with a mixer? I like putting pulsed oats in my chocolate chip cookies so would like to keep that. Thank you so much.
I think it is worth experimenting with! Happy baking!
Could I use steel cut oats in these?
Yes, I think you could do that.
Can I make these as a bar cookie
These are the best cookies and I’ve made a lot of chocolate chip cookies! So fun to use the sourdough discard. I will make these over and over again.
So glad you love these cookies – thanks for your review!
I just made these as is and omg they are so yum. I threw some coarse salt on top and I can’t stop eating them 🤣
I definitely would like to try and increase the oatmeal on occasion so it feels predominantly oatmeal. Should I decrease flour if doing so?
So glad you love the recipe. If increasing the oatmeal, you would probably want to decrease some of the flour. You can experiment with that to your liking. Enjoy!
I did love this recipe as written, and I’m wondering if I sub craisins for the chocolate chips should I decrease the amount or sub 1:1? Thanks!
I would sub them 1:1. I think they would be great in this recipe!
These are my mom’s absolute favorites!
I’m so glad you loved this recipe! Thank you for sharing.
Outstanding
This is one of the best cookies recipes I ever made.
Thank you for sharing.
Glad you love them! Thanks for sharing.
This is a delicious cookie. I omitted the chocolate chips and added pecans. It is not the traditional oatmeal cookie I was looking for. My cookies resulted more as a shortbread type of cookie. I wonder if that was the result of using discard? But still good nonetheless. Thank you!
Glad you enjoyed it. Did you use the weight measurements? Maybe cutting back a little on the flour would give you more of what you are looking for. Mine are not really short-bread texture when they come out of the oven.
Hello. Yes, I used weights. I looked at the Quaker recipe. The oatmeal ratio is double what your recipe calls for. While I will make the traditional oatmeal cookies, we ended up loving this recipe too :-).
Thanks for the reply!
Just like all your other recipes these were amazing!! I doubled the recipe and SO glad I did. My dough was a little wet so I did add extra flour and they came out perfect. My next Amy recipe that I am going to try is the croissant sourdough or maybe the lemon blueberry focaccia.
I’m so glad you loved this recipe! Thank you for sharing.