This post contains affiliate links. Please read our disclosure policy.
If you’re looking for a creative way to use up discard, these sourdough oatmeal chocolate chip cookies are a must-try. They’re soft and chewy with a lightly crisp edge, filled with gooey chocolate chips, hearty oats, and that subtle tang from sourdough that adds depth without overpowering the sweetness. These simple, no-waste cookies come together in one bowl and are an easy sourdough recipe for beginners.
Table of Contents
Y’all might remember an episode of Friends in which Monica set out to replicate Phoebe’s grandmother’s chocolate chip cookie recipe so she could be the mom with the best chocolate chip cookie recipe.
She tried everything under the sun, only to find out the recipe came from the back of the Nestle Tollhouse chocolate chip bag, and Phoebe was pronouncing it with a French accent.
Well, there’s no Phoebe in this scenario, but I recently became Monica: on a mission to find the best sourdough oatmeal chocolate chip cookie recipe.
I think every mom needs to have the best chocolate chip cookie recipe because that’s the sort of thing that creates core memories for kids.
I’ve tried a lot of sourdough cookie recipes that were perfectly fine. But who wants their cookies to be described as perfectly fine?
Not psychos like me.
I want them to be the ooiest, gooiest butter and chocolate-loaded cookies you’ve ever put in your mouth.
The kind that makes you think, “Everything is going to be alright,” even if your day resembles a dumpster fire and you can’t seem to put your pants on the right side out because you have a toddler-addled brain.
And I finally figured it out.
Why You’ll Love This Recipe
- Easy sourdough recipe for beginners. I love a good French-inspired dessert that takes two hours and all my brain cells to prepare, but I also love a sweet treat I can whip up in ten minutes with half as many brain cells. Sourdough oatmeal chocolate chip cookies are the latter.
- Utilizes sourdough discard.
- Kid-friendly. Have you ever met a kid who doesn’t love cookies? Of course, not.
- Batch and meal-prep friendly. If you need something to feed a crowd or fuel a bake sale, this recipe is for you.
- Perfect for get-togethers. If you’re constantly scratching your head about what to take to so-and-so’s get-together, search no more.
- Perfect balance of soft, chewy, and gooey. I didn’t set out to be a cookie snob, but here I am, boycotting cookies that aren’t the perfect texture.
- Versatile. Try swapping the chocolate chips for peanut butter chips, walnuts, or pecans!
Key Ingredients
Sourdough starter for easier digestion and a tangy flavor.
Unsalted butter. There’s nothing greater than the combination of butter and chocolate, and this recipe is no exception. Butter also contributes to the caramelized color and chewy texture of the cookies.
Vanilla, baking soda, and baking powder for flavor and rise
Salt brings out all the delicious, tangy, and sweet flavors.
Old-fashioned oats for a more rustic, chewy cookie. You can substitute quick oats if that’s all you have, but the texture will be less chewy and the dough will be more solid, as quick oats absorb moisture more quickly.
Chocolate chips because life is too short not to include chocolate.
Egg yolks. Using egg yolks instead of the entire egg yields a softer, chewier cookie with a deeper flavor due to the higher fat content of the yolks.
White and brown sugar for sweetness, depth, and balanced moisture.
Tools You May Need
Tips for success
Refrigerate dough for at least one hour. Don’t be tempted to skip this step! Refrigerating cookie dough before baking helps control the spread of the cookies and enhances their delicious flavors.
Use room-temperature ingredients. Using room temperature butter, eggs, and sourdough starter helps all the ingredients emulsify properly, yielding the best texture and flavor.
Use a kitchen scale. I’m not a stickler about fancy kitchen equipment, but a baking scale is your best friend when making baked goods. Measuring flour and sugar with measuring cups can lead to over-packing and dry, dense baked goods.
Don’t skip the salt. Even a little salt balances the sweetness of cookies and enhances the overall flavor. Sprinkling flaky sea salt on top of the cookies will bring decadence into your home that you didn’t know you needed.
Cream butter and sugar. Creaming for 2-4 minutes incorporates air, helping with structure and tenderness.
Bake on parchment paper or a silicone mat to prevent your cookies from sticking to the baking sheet. It also makes cleanup a breeze!
fAQS
Are sourdough oatmeal chocolate chip cookies healthy?
Using sourdough starter makes these cookies easier to digest, and the addition of oatmeal adds valuable fiber, vitamins, and minerals. However, the cookies still contain a decent amount of sugar, which can be problematic for some individuals.
Do i have to use sourdough starter in this recipe?
If you want to make this recipe but don’t have sourdough starter, make a quick starter with equal parts water and flour. The cookies won’t have the same tang or digestion benefits, but they’ll still be delicious!
How to freeze cookie dough to bake later
To freeze cookie dough, you can form a log with the dough and wrap it in plastic wrap, or scoop the dough into balls, flash-freeze, and store them in an airtight container in the freezer for up to three months.
How to long-ferment sourdough cookie dough
To long-ferment sourdough cookie dough for extra digestion benefits, place the dough in an airtight container and refrigerate for up to three days and bake as directed.
How to Store sourdough cookies
Let the cookies cool completely and store in an airtight container for 3-5 days at room temperature.
How to make the best sourdough oatmeal chocolate chip cookies (step-by-step)
Step 1: Cream the room-temperature butter and sugar on medium for 2-4 minutes. This can be done in a stand mixer with a paddle attachment or in a large bowl with a hand mixer.
Step 2: Add the egg yolks and vanilla and beat until combined.
Step 3: Beat in sourdough starter.
Step 4: Combine flour, oats, baking soda, baking powder, and salt in a separate bowl.
Step 5: Add dry ingredients to the wet ingredients, half a cup at a time, and mix until just combined. Don’t overmix or your cookies will be tough.
Step 6: Stir in chocolate chips by hand.
Step 7: Cover the dough with plastic wrap or a damp dishcloth, then transfer it to the refrigerator for at least 1 hour. If you’re in a hurry, scoop cookie dough onto a parchment-lined baking pan and freeze for 10-15 minutes.
Step 8: Preheat oven to 350°F.
Step 9: Scoop the cookies onto a parchment-lined baking pan, sprinkle with flaky sea salt, and bake for 12-15 minutes.
Step 10: Enjoy with a large glass of milk and your favorite people!
Sourdough Oatmeal Chocolate Chip Cookies
Equipment
- 1 Large bowl
- 1 stand mixer, hand mixer, or large wooden spoon
- 1 cookie sheet
- Parchment paper
- Food scale
Ingredients
- 1 cup unsalted butter at room temperature (about two sticks)
- 126 grams old fashioned rolled oats
- 254 grams all-purpose flour
- 200 grams sugar
- 200 grams brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp. salt
- 4 egg yolks
- 200 grams sourdough discard
- 1 tsp vanilla extract
- 340 grams chocolate chips (about 2 cups)
- flaky sea salt (for topping)
Instructions
- In a stand mixer with a paddle attachment or a large bowl using a hand mixer, beat together the butter, sugar, and brown sugar until well combined and fluffy, about 1-2 minutes.
- Beat in egg yolks and vanilla extract.
- Add sourdough starter and beat until combined.
- In a separate bowl, combine oats, flour, baking soda, baking powder, and salt.
- Add the flour and oat mixture to the wet ingredients, half a cup at a time, until ingredients just come together.
- Stir in the chocolate chips.
- Preheat oven to 350°F.
- Transfer dough to the refrigerator for at least one hour (see note).
- When the dough is chilled, scoop it onto a parchment-lined baking sheet in two-tablespoon portions and top with a pinch of flaky sea salt.
- Bake cookies for 12-15 minutes (see note).
- Enjoy!
Notes
- Allowing the dough to chill in the refrigerator for an hour keeps the cookies from over-spreading while they cook. If you’re in a hurry, scoop the dough into two-tablespoon portions onto the cookie sheet and transfer it to the freezer for 10-15 minutes, until it is cold to the touch.
- For gooey cookies, cook for 10-12 minutes. For well-done cookies that are crispy on the edges, cook for 15 minutes. Cook time also depends on the size of your cookies, so when in doubt, keep an eye on them.
Final Thoughts
These sourdough oatmeal chocolate chip cookies are proof that sourdough discard is far more than kitchen waste—it’s a secret ingredient for next-level flavor and nutrition. Whether you’re baking for the family, meal prepping snacks, or just craving a chewy cookie with a twist, this easy recipe delivers every time. Give it a try, and you might find yourself saving discard just to make another batch.
