Sourdough Oatmeal Cookies

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, they have a soft, chewy texture and just the right amount of sweetness.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 173kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ½ cups (120 grams) rolled oats
¾ cups (90 grams) all-purpose flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup (1 stick or 113 grams) unsalted butter softened
¼ cup (55 grams) brown sugar packed
¼ cup (50 grams) granulated sugar
1 large egg
¼ cup (65 grams) sourdough starter discard
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips plus more for pressing on top

Instructions

In a medium-sized mixing bowl, whisk together rolled oats, flour, baking soda, ground cinnamon, and kosher salt. Set aside.
1 ½ cups (120 grams) rolled oats, ¾ cups (90 grams) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon kosher salt
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).
½ cup (1 stick or 113 grams) unsalted butter, ¼ cup (55 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large egg, ¼ cup (65 grams) sourdough starter discard, 1 teaspoon vanilla extract
Beat the dry ingredients into the wet ingredients in three portions until just combined. Use a rubber spatula to fold in the chocolate chips.
½ cup semi-sweet chocolate chips
Cover the dough and refrigerate for at least one hour or up to 2 days.
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 polished finish, press a few additional chocolate chips on top of each dough ball just before baking. This will make the baked cookies more visually appealing.
Bake the cookies for 9-11 minutes or until the edges just begin to turn golden brown.
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!

Notes

Quick Tip: Flour is particularly easy to over-measure when using a measuring cup. For best results, measure the flour by weight using a scale. Or scoop the flour into a measuring cup using a spoon and level it off.
Storage: Store leftover cookies in an airtight container at room temperature for up to one week or freeze for up to 12 months. Cookie dough can be refrigerated for up to 4 days or frozen for up to 2 months.

*Adapted from Quaker Oat's Vanishing Oatmeal Raisin Cookies recipe.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.