If you’re looking for the best sourdough oatmeal chocolate chip cookies that are easy to make… This is for you! These soft sourdough oatmeal chocolate chip cookies can be made long fermented or baked right away… Either way they turn out perfectly with crisp edges and soft centers!

Sourdough Oatmeal Chocolate Chip Cookies
These aren’t your average, run-of-the-mill treats. We’re talking about chewy, gooey, and bursting with chocolatey goodness. These Sourdough Oatmeal Chocolate Chip Cookies are another version of the best cookies in the world… And they’re are guaranteed to become your new favorite treat!
Sourdough Oatmeal Chocolate Chip Cookies are a masterpiece born from the magic of sourdough starter… They’re the epitome of cozy and delicious. They boast perfectly soft centers that practically melt in your mouth, with crisp edges that add a satisfying crunch.
Tips for Chewier Cookies
Chill the Dough: Chill the dough for at least 30 minutes before baking. This allows the butter to firm up.
Don’t Overbake: Remove sourdough oatmeal chocolate chip cookies from the oven when they’re golden brown around the edges but still slightly soft in the center. They’ll continue to set as they cool.

Quick Oats VS. Old-Fashioned Oats
Quick Oats: These oats are rolled thinner and cut into smaller pieces, resulting in a quicker cooking time. In this recipe, quick oats will contribute to a slightly smoother texture and a more subtle oat flavor. Old-Fashioned Oats: These oats are rolled thicker and have a coarser texture. Using old-fashioned oats in this recipe will add a delightful chewiness and a more pronounced oat flavor.
Why Some Oatmeal Chocolate Chip Cookies Go Flat
Too Much Butter: Melted butter can make cookies spread too thin. Try reducing the amount slightly.
Not Enough Flour: Flour provides structure. If your dough feels too sticky, add a tablespoon or two more of flour gradually until it comes together.
Overmixing: Overmixing develops gluten, which can make cookies tough and flat. Mix just until the ingredients are combined.
Incorrect Baking Temperature: Too low of a temperature can cause cookies to spread before they set. Make sure your oven is preheated to the correct temperature (usually around 375°F)

Sourdough Discard VS. Active Sourdough Starter
Trying to decide what kind of sourdough starter to use? They both work well in the recipe, but there are a few differences that may help you decide!
Sourdough Discard: Sourdough discard the portion of the sourdough starter that is discarded before feeding to make room for new flour and water. Discard has a tangier flavor than active starter. Using sourdough discard in this recipe imparts a slightly more intense sourdough flavor to the cookies;) Discard is great if you are baking these right away!
Active Sourdough Starter: Active starter is fed and actively bubbling with life. Active starter has a more milder flavor compared to discard. Using active starter in this recipe will result in a more subtle sourdough flavor in the cookies.
Recipe Card
If you try this recipe, I’d really appreciate a review… We’d love to hear from you! What did you think? Share your thoughts and variations in the recipe card review or comments below.

Sourdough Oatmeal Chocolate Chip Cookies
Equipment
- 1 large mixing bowl
- 1 cookie sheet
- 1 1 inch cookie scoop
- 1 electric mixer or stand mixer This is helpful but not necessary… You can totally mix these by hand too!
- 3 parchment paper to cover your cookie sheet… This is helpful for easy clean up, but not necessary.
- 1 set of measuring cups and spoons
Ingredients
- 3 cups all purpose flour all purpose, or Einkorn. If using Einkorn flour up the measurement to 3 1/4 cups.
- 3 cups oats you can use quick oats or old-fashioned oats here. Old fashioned oats add more texture, it works eighter way!
- 1 1/2 cup granulated cane sugar
- 1 1/2 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup sourdough starter active or discard
- 1 1/2 cups butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups chocolate chips I like semi-sweet chocolate chips here, milk chocolate makes them a bit too sweet for me. My kids like the milk chocolate chips. If you are using milk chocolate chip, you may want to cut down on the sugar by 1/4 or 1/2 cup. Either way you choose. they're delicious!
Instructions
- In a large mixing bowl combine all the dry ingredients: all purpose flour (or einkorn flour), rolled oats, granulated white sugar, brown sugar, baking soda, baking powder and salt. and mix till all ingredients are well combined.
- Then add all the wet ingredients straight into dry mixture: 1/2 cup sourdough starter, 1 1/2 cups softened butter, 3 eggs, and the vanilla extract. Then use a stand mixer (or a large wooden spoon) with a paddle attachment to stir till all ingredients are completely mixed together… Do not over mix, just till its all combined and you don't see any chunks of separate ingredients.
- Add the chocolate chips last, just stir them in till evenly distributed throughout the cookie dough.
- Cover the cookie dough in the bowl with a clean towel or plastic wrap and place in the refrigerator for at least 30 minutes, and up to 24 hours. This is where you get to choose if you will be baking them right away or souring the dough with a longer rest in the fridge!
- Preheat the oven to 375 degrees F
- Use a cookie scoop or a large spoon to scoop cookie dough into 1.5 inch balls, and place them on a parchment lined cookie baking sheet.
- Bake cookies for 10 minutes in preheated oven at 375 degrees F. Your sourdough oatmeal chocolate chip cookies will be too soft when you take them out, but they will harden up as they cool, and get crisp edges.
- After cooling 10 minutes on the baking sheet, use a spatula to transfer cookies to a wire rack, and ENJOY!
Notes
Nutrition
Storing Sourdough Cookies
Short-Term Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
Tips for Freezing:
Once the cookies have cooled completely, place them in an airtight container or freezer bag.
- Freeze individually: For easier thawing, freeze the cookies individually on a baking sheet before transferring them to a container. This prevents them from sticking together.
- Label and Date: Label the container with the date to ensure freshness.
- Thaw: To thaw, let the cookies come to room temperature on the counter. You can also gently reheat them in a low oven (around 250°F) for a few minutes to crisp them up again.
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