Irresistibly Chewy Sourdough Oatmeal Chocolate Chip Cookies!
Some of my fondest childhood memories involve the smell of freshly baked cookies filling my grandmother’s kitchen.
She always had a jar of oatmeal chocolate chip cookies on the counter, soft in the center with just the right amount of chewiness.
Years later, with a bubbling sourdough starter in my fridge and a craving for something cozy, I decided to give the classic a twist.
The result? A batch of cookies that perfectly balances the rich, tangy depth of sourdough with the warm, familiar sweetness of chocolate and oats.
Why You’ll Love These Cookies
- Unique Flavor: The sourdough starter adds a subtle tang, making these cookies stand out.
- Perfect Texture: Soft and chewy with a slightly crisp edge.
- Great for Reducing Waste: A delicious way to use up extra sourdough discard.
- Customizable: Swap mix-ins to make them your own—add nuts, dried fruit, or spices!
Ingredients & Substitutions
- 1 cup unsalted butter, softened (substitute coconut oil for dairy-free)
- 1 cup brown sugar (use dark brown for deeper flavor)
- ½ cup granulated sugar (can reduce to ⅓ cup for less sweetness)
- ¾ cup sourdough starter (discard or active)
- 2 large eggs (or flax eggs for a vegan version)
- 1 teaspoon vanilla extract (swap ½ teaspoon for almond extract for added depth)
- 2 cups rolled oats (quick oats work but slightly alter texture)
- 1 ½ cups all-purpose flour (sub gluten-free 1:1 flour if needed)
- 1 teaspoon baking soda (for lift and tenderness)
- ½ teaspoon cinnamon (adds warmth and enhances flavor)
- 1 tablespoon cornstarch (for extra chewiness)
- 1 teaspoon salt (balances flavors)
- 1 ½ cups chocolate chips or chopped chocolate (mix dark and milk for best results)
Prep & Cook Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Chill Time (optional, for better texture) | 30 minutes |
| Cooking | 12-15 minutes |
| Total Time | 45-60 minutes |
Step-by-Step Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Mix wet ingredients: Add the sourdough starter, eggs, and vanilla (or almond extract). Mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together oats, flour, baking soda, cinnamon, cornstarch, and salt.
- Incorporate dry into wet: Gradually mix dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in chocolate: Stir in chocolate chips or chopped chocolate evenly.
- Chill the dough (optional but recommended): For thicker, chewier cookies, refrigerate for 1-2 hours before baking.
- Shape and bake: Scoop dough into tablespoon-sized balls and place 2 inches apart on the prepared baking sheet. Bake for 12-15 minutes, until the edges are golden but centers remain soft.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Expert Tips for the Best Cookies
- Use room-temperature butter so it creams smoothly with the sugars.
- Don’t overmix—once the dry ingredients are incorporated, stop stirring to avoid tough cookies.
- Chilling the dough prevents excessive spreading and enhances flavor.
- Take cookies out slightly underdone; they’ll firm up as they cool for the perfect chewy texture.
- Mix up the flavors: Add a teaspoon of cinnamon or swap in white chocolate and macadamia nuts.
Nutrition Facts
| Nutrient | Amount per Cookie (1 cookie) |
|---|---|
| Calories | 150 |
| Carbohydrates | 20g |
| Protein | 2g |
| Fat | 8g |
| Sugar | 10g |
Frequently Asked Questions
Can I make these gluten-free?
Yes! A 1:1 gluten-free flour blend works best.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
Can I freeze the dough?
Absolutely! Freeze scooped dough balls and bake straight from frozen, adding 1-2 minutes to the baking time.
How do I make them extra chewy?
Use dark brown sugar and slightly underbake them.
Enjoy Your Homemade Sourdough Oatmeal Chocolate Chip Cookies!
These cookies bring a nostalgic, homemade touch to any occasion.
Whether you’re using up sourdough discard or creating a new family favorite, they’re sure to become a beloved staple in your kitchen!
