These sourdough oatmeal cookies are incredibly soft, chewy, and absolutely irresistible. Once you try them, you may never make traditional oatmeal cookies the same way again.
I use sourdough starter in many of my baked goods, and these sourdough oatmeal cookies are no exception. The discard adds a tender, soft texture while preserving the classic oatmeal cookie flavor.
If you enjoy baking with sourdough discard, try other cookie recipes like sourdough discard chocolate brownie cookies, sourdough peanut butter cookies, or sourdough chocolate chip cookies. They’re perfect for the holidays or any time you want a comforting homemade treat.
For a fun twist, try the sourdough monster cookies that combine the best parts of several cookie classics. Explore other sourdough discard recipes to find inspiration for your next baking session.
[feast_advanced_jump_to]
🍪Ingredients
Sourdough discard: Use inactive discard (starter that has been fed and has fallen). This adds flavor and tenderness without relying solely on yeast activity.
Baking powder and baking soda: Discard has less rising power than active starter, so both leaveners help the cookies rise and keep them tender.
Chocolate chips: The recipe uses semi-sweet chocolate chips, but raisins or chopped nuts work well as alternatives.
Butter: Use butter softened to room temperature — soft but not melted — for the best texture.
See the recipe card below for full ingredient amounts and details.
🥣How to Make
Step 1: Preheat the oven to 350°F (177°C).
Step 2: Line a 9″x13″ baking sheet with parchment paper and set it aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Step 4: In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth and free of lumps.
Step 5: Add both sugars and mix until fully incorporated.
Step 6: Mix in the sourdough discard and vanilla extract until combined.
Add the eggs one at a time, mixing only until combined between additions.
💡Pro Tip: Avoid overmixing after adding the eggs to keep the cookies tender and not dense.
Step 7: Fold the dry ingredients into the wet just until incorporated.
Step 8: Remove the bowl from the mixer and fold in the oats and chocolate chips by hand.
Step 9: Scoop dough with a 2-tablespoon cookie scoop (or your preferred size) and place scoops on the prepared baking sheet.
Step 10: Bake for 12–14 minutes, or until the edges are golden and the centers are set. Bake in batches until all cookies are done.
Remove cookies from the oven and transfer to a wire rack to cool. Try to wait until they’re cool enough to handle — fresh cookies are tempting!
❓Recipe FAQs
They may be overbaked. Reduce oven time slightly or lower the oven temperature to avoid drying them out.
Chilling is optional. These sourdough oatmeal cookies can be baked immediately, but chilling the dough for 2 hours or up to overnight can improve flavor and texture.
Yes — these cookies freeze well. Store cooled cookies in a freezer-safe container or freeze unbaked dough balls and bake from frozen, adding a minute or two to the bake time.
🍪Other Sourdough Cookies
- Sourdough Discard Chocolate Cookies
- Sourdough Biscotti
- Sourdough Peanut Butter Cookies
- Sourdough Chocolate Chip Cookies
Did you make this recipe? If you enjoyed it or any others on Dirt & Dough, please leave a 5‑star rating in the recipe card and share how it went in the comments below — I love hearing from you!
*Let’s connect and share baking results on social media or subscribe for updates.
📋Recipe
Sourdough Oatmeal Cookies
Pin Recipe
Equipment
-
Stand Mixer (or hand mixer)
-
Baking Sheet
-
Parchment Paper
-
Cooling Rack
-
Cookie Scoop (optional)
Ingredients
- 1 Cup Unsalted Butter – Softened
- 1 Cup Brown Sugar – Packed
- ½ Cup Granulated Sugar
- 1 Cup Sourdough Discard
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 1.5 Cup All-Purpose Flour – Scooped and leveled
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 3.5 Cups Old-Fashioned Rolled Oats
- 1.5 Cup Chocolate Chips
Instructions
-
Preheat oven to 350°F (177°C).
-
Line a 9″x13″ baking sheet with parchment paper and set aside.
-
Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; set aside.
-
Beat the softened butter in a stand mixer until smooth.
-
Add brown and granulated sugars and mix until combined.
-
Mix in the sourdough discard and vanilla until incorporated.
-
Add eggs one at a time, mixing just until combined. Do not overmix.
-
Fold in the dry ingredients just until combined.
-
Remove from the mixer and fold in oats and chocolate chips by hand.
-
Scoop dough onto the prepared baking sheet and bake for 12–14 minutes, until golden and set.
-
Transfer to a wire rack to cool.
Notes
When you add the eggs, mix only until combined to avoid overworking the dough.
Ingredient Notes
- Sourdough Discard: Use inactive discard (starter that has fallen). It adds flavor and keeps cookies tender.
- Baking powder and soda: Both leaveners help compensate for the reduced rise of discard.
- Chocolate chips: Semi-sweet chips are used here; raisins or walnuts are good swaps.
- Butter: Use room-temperature butter that is soft but not melted.
Nutrition
Carbohydrates: 23 g
Protein: 3 g
Fat: 9 g