Sourdough Oatmeal Cookies (With Chocolate Chips or Raisins)

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These Sourdough Oatmeal Cookies are a quick, easy, and delicious way to use up your excess sourdough discard. Made with hearty rolled oats and melty chocolate chips (or raisins), they have a soft, chewy texture and just the right amount of sweetness.

A stack of three sourdough oatmeal cookies on a piece of parchment paper. There are more cookies and a few chocolate chips out of focus in the background.

If you’re looking for a delicious way to use up that extra sourdough discard, these sourdough oatmeal cookies are exactly what you need!

These cookies are perfectly soft and chewy with just the right amount of sweetness and a hint of cinnamon. Plus, they can be made with your choice of melty chocolate chips or sweet raisins (or both).

Their hearty texture makes them a satisfying dessert or snack anytime. I love pairing them with a warm cup of coffee or tea for a little pick-me-up in the afternoon.

I hope you enjoy these sourdough discard oatmeal cookies as much as I do!

Can't get enough oats? Check out my recipes for sourdough pumpkin oatmeal cookies, oatmeal pancakes, or oat muffins.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Use either sourdough discard or active starter in this recipe. The sourdough primarily contributes moisture to the cookies, giving them a soft texture.
Rolled Oats- Opt for old-fashioned rolled oats to make cookies with a hearty, chewy texture. If using quick oats, the texture of the cookies may be slightly different.
Chocolate Chips or Raisins- Try semi-sweet chocolate chips, raisins, or a combination of both in these sourdough oatmeal cookies.
All-Purpose Flour- A little flour helps the cookies hold together and gives them a softer texture.
Butter- Soften the butter to room temperature so it creams together more easily with the sugar.
Sugar- A combination of granulated sugar and brown sugar gives these oatmeal sourdough cookies a chewy texture and warm, lightly sweetened flavor.
Cinnamon- Just a small amount of cinnamon adds warmth and depth of flavor.
Kosher Salt- Balances the sweetness and enhances the overall flavor of the cookies.

The ingredients to make sourdough oatmeal cookies. Each ingredient is labeled with text. They include chocolate chips, vanilla extract, granulated sugar, brown sugar, butter, oatmeal, flour, egg, cinnamon, baking soda, salt, and sourdough discard.

Tips for Success

Plan ahead. Give the butter enough time to soften to room temperature before mixing the cookie dough.
Use a food scale. Weigh the flour using a food scale for best results. If using a measuring cup, spoon the flour in and level it off.
Chill the dough. Refrigerate the dough to prevent excessive spreading and improve texture.
Use a cookie scoop. For even-sized cookies, use a large cookie scoop or measuring spoon.
Add extra toppings. Press a few extra chocolate chips or raisins on top before baking for a nicer look.

How to Make Sourdough Oatmeal Cookies

Here is how to make sourdough discard oatmeal cookies with chocolate chips or raisins.

Step 1: Mix dry ingredients. In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.

The dry ingredients mixed together in a clear glass mixing bowl.

Step 2: Whisk together wet ingredients. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Add the egg and beat until well incorporated. Mix in sourdough discard and vanilla extract until combined (it's normal for the mixture to look somewhat curdled at this point).

The wet ingredients mixed together in a blue mixing bowl.

Step 3: Combine wet and dry ingredients. Beat the dry ingredients into the wet ingredients in three portions until just combined. Use a rubber spatula to fold in the chocolate chips or raisins.

Step 4: Chill dough. Cover the dough and refrigerate for at least one hour or up to 2 days.

The oatmeal cookie dough in a blue bowl with a rubber spatula sticking out to the left.

The finished oatmeal sourdough cookie dough in a blue bowl with chocolate chips mixed in.

Step 5: Form cookie dough balls. Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper. While the oven is preheating, scoop approximately 2 tablespoons of cookie dough and drop each portion onto the parchment-lined baking sheet, leaving about 2 inches of space on all sides.

🍪 Optional: For a more visually appealing cookie, press a few extra chocolate chips or raisins onto each dough ball before baking.

Oatmeal sourdough cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake cookies. Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.

Step 7: Cool and enjoy. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store and enjoy!

Baked sourdough oatmeal cookies with chocolate chips on a parchment-lined baking sheet.

How to Store

Cookie Dough:

Refrigerator- Store homemade sourdough oatmeal cookie dough in the fridge for up to 4 days.
Freezer- Freeze the dough for up to 2 months.

Baked Cookies:

Room Temperature- Keep baked cookies in an airtight container at room temperature for up to one week.
Freezer- For long-term storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for 8-12 months. Thaw at room temperature or reheat in the oven.

Seven sourdough oatmeal cookies on a piece of parchment paper surrounded by extra chocolate chips. One of the cookies has a bite taken out of it.

Frequently Asked Questions

Can I use instant oats instead of rolled oats?

While rolled oats are preferred for this recipe, instant oats can be used. Instant oats have a finer texture, which may affect the final texture of the cookies.

Can these cookies be long fermented?

Sourdough fermentation is when the yeast and bacteria in the starter break down sugars and starches in the dough. To long-ferment these sourdough oatmeal cookies, cover and refrigerate the dough for up to 4 days before baking.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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