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Sourdough Oatmeal Cookies Recipe

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★★★★★

4.6 from 136 reviews

Deliciously chewy and flavorful Sourdough Oatmeal Cookies made with a unique sourdough starter discard, rolled oats, warm cinnamon, and your choice of semi-sweet chocolate chips or raisins. These cookies are perfect for a wholesome snack or dessert with a soft center and golden edges.

Ingredients

Scale

Dry Ingredients

  • 2 cups Rolled Oats (instant oats can be substituted for a finer texture)
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Kosher Salt

Wet Ingredients

  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 cup Sourdough Starter Discard
  • 1 teaspoon Vanilla Extract

Add-ins

  • 1 cup Semi-Sweet Chocolate Chips or Raisins

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and kosher salt until well combined.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy and light, approximately 2-3 minutes. Then, add the egg, sourdough starter discard, and vanilla extract, mixing until just combined.
  3. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
  4. Add Mix-ins: Fold in the semi-sweet chocolate chips or raisins evenly throughout the dough.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days to allow flavors to meld and dough to firm.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Portion Cookies: Scoop two tablespoons of dough and place on the prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake: Bake the cookies for 9-11 minutes, or until edges are golden brown and the centers remain soft and slightly underbaked.
  9. Cool: Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Using instant oats will result in a finer texture, while rolled oats provide a chewier bite.
  • Chilling the dough helps enhance the flavors and prevents cookies from spreading too much during baking.
  • Mix-ins can be swapped to your preference—try nuts, dried cranberries, or white chocolate chips for variety.
  • For crisper cookies, bake a minute or two longer, but watch closely to avoid overbaking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Sourdough, oatmeal cookies, chewy, chocolate chip cookies, cinnamon, sourdough discard recipe, easy cookies, baking

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