Introduction

Sourdough oatmeal cookies offer a delightful twist on a classic treat, combining the hearty texture of oats with the tangy depth of sourdough starter. These cookies are both comforting and flavorful, perfect for sharing with family or enjoying alongside your afternoon tea.

A close-up of three stacked oatmeal chocolate chip cookies with a rough texture showing rolled oats and large chocolate chips embedded within each cookie. The cookies have a golden-brown edge and a soft-looking center with visible oats scattered on top. A blurred white cup and a white marbled surface are in the background, with a couple of more cookies out of focus nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups rolled oats (instant oats can be substituted for a finer texture)
1 cup all-purpose flour (ensure proper measurement for consistency)
1 teaspoon baking soda (leavening agent)
1 teaspoon ground cinnamon (adds warmth and spice)
1/2 teaspoon kosher salt (balances sweetness)
1/2 cup unsalted butter (softened for easy creaming)
1 cup brown sugar (provides caramel flavor)
1/2 cup granulated sugar (enhances sweetness)
1 large egg (binds ingredients)
1 cup sourdough starter discard (adds unique flavor)
1 teaspoon vanilla extract (offers depth of flavor)
1 cup semi-sweet chocolate chips or raisins (mix-ins can be swapped)

Instructions

Step 1: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and kosher salt until well combined.
Step 2: In a large bowl, use a hand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy and light, about 2-3 minutes. Then, add the egg, sourdough discard, and vanilla extract, blending until just combined.
Step 3: Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined. Fold in your choice of semi-sweet chocolate chips or raisins evenly throughout the dough.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 1 hour (and up to 2 days).
Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Scoop two tablespoons of dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 7: Bake the cookies for 9-11 minutes, or until the edges are golden brown, while the centers remain soft and slightly underbaked.
Step 8: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a chewier cookie, use instant oats instead of rolled oats.
Swap semi-sweet chocolate chips for chopped nuts or dried cranberries for a different flavor profile.
Chilling the dough longer enhances the flavor and helps prevent spreading during baking.
If you prefer a less tangy cookie, reduce the sourdough starter discard to ¾ cup.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a toaster oven or microwave for 10-15 seconds to regain softness.

How to Serve

A stack of three oatmeal chocolate chip cookies is shown close up on a white marbled surface. Each cookie has a rough, chunky texture with visible oats scattered across the top, creating a light beige color mixed with darker chocolate chips. The edges of the cookies are golden brown, giving a slightly crispy look, while the centers appear softer and thicker. The top cookie leans slightly, showing the crumbly oats and shiny chocolate chips embedded on the surface. Some oats are also scattered on the surface around the cookies, adding to the rustic feel. The background is softly blurred, focusing attention on the stacked cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough starter discard to avoid disrupting your starter’s feeding schedule and to keep the cookie flavor balanced. Using active starter may alter the texture and flavor.

Do I need to refrigerate the dough before baking?

Refrigerating the dough helps the flavors develop and prevents the cookies from spreading too much in the oven. While you can bake immediately, chilling for at least 1 hour is recommended for best results.