⭐️ What To Expect From These Sourdough Oatmeal Cookies

• Taste: Prepare for a symphony of textures and flavors. These cookies are wonderfully soft and tender on the inside, with a satisfyingly chewy center. The edges boast a delicate crunch from the oats, providing a delightful contrast. The sweetness of the chocolate chips is perfectly balanced by the earthy notes of the oats and a very subtle, pleasant tang from the sourdough discard, making each bite incredibly rich and complex.
• Ease: This recipe is surprisingly beginner-friendly, making it accessible even if you’re new to baking with sourdough. While an electric mixer or stand mixer with a paddle attachment is recommended to effectively cream together the butter and sugars, the steps are straightforward and easy to follow. We’ve broken down each part of the process to ensure success, even for novice bakers.
• Time: From start to finish, these cookies come together remarkably fast. You’ll only need about 10 minutes to mix up the delicious cookie dough. Each batch then bakes in roughly 10-11 minutes, meaning you can have fresh, warm cookies ready to enjoy in under half an hour. It’s the perfect quick dessert for unexpected guests or a spontaneous treat!

TOP TIP: Weighing your ingredients, especially flour and sourdough discard, will consistently give you the best results. If you have a kitchen scale, make sure to use it for accuracy!

Step 1. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer (or a stand mixer fitted with a paddle attachment) to beat together the softened salted butter, brown sugar, and white granulated sugar. Cream them on medium-high speed for about 3 minutes, until the mixture becomes light, fluffy, and visibly paler in color. This creaming process incorporates air, which is essential for soft, tender cookies.

Step 2. Incorporate Wet Ingredients: Add the vanilla extract and the large egg to the creamed butter and sugar mixture. Mix thoroughly for another 1-2 minutes until everything is well combined and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.

Step 3. Add Sourdough Discard and Leavening: Next, add your sourdough discard (remember to weigh it for precision, especially if using active starter!), salt, and baking soda to the mixing bowl. Mix on low speed until these ingredients are just combined. It’s crucial for the sourdough discard to be on the thinner side, similar to a pancake batter consistency, not overly thick. A thicker discard can result in a stiffer cookie dough that won’t spread properly during baking. If your discard seems too thick, don’t hesitate to add a Tablespoon or two of water to achieve the right consistency.

Step 4. Mix in Flour: Gradually add the all-purpose flour to the wet ingredients. Start with 2.75 cups and add up to 3 cups if the dough seems too sticky. Mix on the lowest speed until the flour is *just* combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. Stop mixing as soon as no dry streaks of flour remain.

Step 5. Fold in Oats and Chocolate Chips: Finally, add the old-fashioned oats and chocolate chips to the dough. Mix on low to medium speed until they are fully and evenly distributed throughout the dough. Again, avoid overmixing to maintain the cookies’ tender texture.

Step 6. Scoop and Bake: Using a 1.5 Tablespoon cookie scoop, portion the dough into uniform balls. Arrange them about 1.5 inches apart on your prepared baking sheet. You should be able to fit 12 or 13 cookies per pan by alternating rows of 3 and 2. Bake for 10-11 minutes, or until the edges are lightly golden, the cookies are puffy, and they have flattened slightly. The centers might still look a little soft, which is perfect for a chewy result. Remove from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This allows them to set and prevents them from breaking apart.

📌 Top Tips & Hacks for Best Results

• Weigh Your Ingredients for Consistency: This cannot be stressed enough! Using a kitchen scale to measure flour, oats, and especially sourdough discard ensures accuracy every single time, leading to perfectly consistent cookies. Volume measurements (cups) can vary greatly.
• Do NOT Overbake!: This is the secret to soft, chewy cookies. They are best when they look slightly underbaked in the center when you pull them from the oven. The residual heat from the baking sheet will continue to cook them as they cool. Overbaking will lead to crunchy, dry cookies instead of the desired soft and chewy texture.
• Utilize Silicone Baking Mats: For even baking, easy release, and incredibly quick cleanup, silicone baking mats are a game-changer. They also help prevent the bottoms from getting too dark.
• Strategic Scooping: When placing dough balls onto your baking sheet, arrange them in alternating rows of 3 and 2. This allows you to fit 13 cookies per pan instead of the usual 12, maximizing your baking efficiency.
• Room Temperature Ingredients are Key: Ensure your butter and egg are at room temperature. This allows them to cream together properly with the sugars, creating a smooth, emulsified dough that will bake evenly and yield a superior texture. Cold ingredients can result in a lumpy batter and a denser cookie.
• Don’t Be Afraid to Add Water to Discard: As mentioned in the instructions, if your sourdough discard is very thick (like peanut butter), thin it out with a tablespoon or two of water. This ensures proper cookie spread.

If your cookie dough is stiff and the cookies aren’t spreading, you can add a Tablespoon or two of water to the dough and mix it in.
– Stiff dough can be caused by various factors: your sourdough discard might have different varieties of flour in it that absorb a lot of moisture, or you might have accidentally added too much flour or oats.
– To avoid this in the future, make sure to measure all your ingredients by weight using a kitchen scale to get consistent results every time.

For this versatile recipe, you have options! You can use either cold, unfed sourdough discard straight from your refrigerator or a room-temperature, active (fed) starter. Both will work equally well. The most important thing is to accurately weigh your starter. Active starter typically has more bubbles, which can affect its volume measurement, so weighing ensures you add the correct amount to the dough.

For the best chewy texture, regular old-fashioned rolled oats are highly recommended. Quick oats or instant oats absorb liquid much too quickly, which can lead to a dry, stiff dough and cookies that are less tender and don’t spread as desired. Stick with old-fashioned for optimal results.

Absolutely, these cookies freeze beautifully! You can freeze either the dough or the baked cookies.
To freeze the dough:
1. Prepare the recipe for the dough as directed.
2. Scoop the dough into balls and place them onto a cookie sheet lined with parchment paper. Keep them close together but ensure the edges are not touching.
3. Freeze for 4 hours or overnight until solid, then transfer the frozen dough balls to a freezer-safe bag or airtight container for longer storage.
To bake thawed dough: Simply transfer the desired number of frozen cookie dough balls to the refrigerator overnight to thaw. Then, place them onto a prepared cookie sheet. Preheat the oven to 350°F (175°C) and bake as directed in the recipe.
To bake from frozen: Preheat your oven to 350°F (175°C). Place the frozen cookie dough balls onto a cookie sheet lined with parchment paper or a baking mat. Bake for 12-14 minutes, or until the edges are barely golden brown and the tops are just beginning to show small cracks. After 12 minutes, check them every minute to prevent overbaking.

While this recipe is designed for immediate baking, you can refrigerate the dough for up to 2 days if you need to make it ahead of time. This can actually deepen the subtle sourdough flavor slightly. However, if you choose to chill the dough, I recommend bringing it back to room temperature before scooping and baking. This helps ensure the cookies flatten and spread properly as they bake, giving you that perfect chewy texture.

Once baked and completely cooled, these cookies can be stored in an airtight container at room temperature for up to 4 days. If you’ve baked a large batch or want to keep them fresh for longer, freeze the cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature or gently warm them in the microwave for a fresh-baked experience.

Did you try this recipe? Make sure to leave a ⭐️ star rating and a comment below the recipe card. I absolutely love hearing from you, and your feedback is incredibly helpful to other readers!

📲 FOLLOW Sara on Social! 👋 Facebook, Instagram, or Pinterest to see the latest deliciousness from the kitchen!

Sourdough Oatmeal Chocolate Chip Cookies