Sourdough Discard Chocolate Chip Oatmeal Cookies
Last Updated on February 7, 2024 by TheFarmChicken
If you love regular Chocolate Chip Oatmeal cookies, then you are going to love these Sourdough Discard Chocolate Chip Oatmeal Cookies. The first few batches I made were good, I liked them, but they were so cakey…I decided to keep trying but I always seemed to get the same result. I was getting a little discouraged and wondering if they were “good enough”. I pushed through and I am so happy with these sourdough discard cookies! Just the recipe I wanted to share with you all.
These oatmeal sourdough cookies have a chewy, soft texture and are sweet and buttery. They come out golden in a delicious caramelly way. These would be great as a Sourdough Oatmeal Raisin Cookie, too! So, if you have excess sourdough discard and need a place to use it here’s the perfect spot!
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The Cookie Ingredients:
Butter
You want your butter to be soft and I do 14 Tablespoons which is 1 ¾ sticks.
The Sugars
Both white and brown sugar is in this recipe. More brown than white. I love the consistency and flavor that brown sugar brings to cookies.
Sourdough Starter Discard
The ingredient we are all here for! You probably have some extra discard in your fridge that you would love to use and this is just the place to use it!
You need a half cup of leftover sourdough discard for this recipe and make sure your extra discard is at room temperature. This just helps it all incorporate well!
If you don’t have a sourdough starter Agnes would love to help you start one!
Eggs
Like your butter and sourdough discard you will want your eggs to be room temperature and for the same reason. This recipe would call for just an egg and an egg yolk but I really didn’t want to waste the white, so we made it work with 2 whole eggs…no waste and just as good.
Pure Vanilla Extract
I like to use pure vanilla extract for the best flavor but imitation works if that is what you have!
All Purpose Flour
Any good quality all-purpose flour should work well in this cookie recipe. Best not to use bread flour as this could leave you with a cakier texture.
Baking Soda
To provide some leavening there is a teaspoon of baking soda in these cookies.
Salt
Don’t skip the salt. It is helpful in bringing out the other flavors in this tasty cookie.
Old-Fashioned Oats
The old-fashioned oats bring an extra chewy texture to these cookies. I would stick with old-fashioned or steel cut oats and not quick oats. Quick oats I think would change the texture of the cookies and be more cakey not chewy and soft.
Chocolate Chips
I prefer semisweet chocolate chips but you could use milk chocolate as well or chocolate chunks would be good too!
Mixing the Cookies Together
For the best success in getting the cookie batter to mix together well you will want your ingredients to be room temperature. Another important part of mixing them together is beating the sugars and butter together and eggs. I have notes in the recipe about this to help you have the best success.
Chilling the Cookies
After you mix these Sourdough Discard Chocolate Chip Oatmeal Cookies up you will place them in the fridge to cool for 2-3 hours. This is for a couple of reasons:
- Easier to scoop
- Helps the cookies keep shape
It’s helpful to put the cookie dough back in the fridge in between baking them. While one sheet is in the oven and you are waiting to bake the next.
Scooping the Cookies
Scoop the dough in about 1 ½ – 2 T scoops. I am partial to these cookie scoops and they really do such a great job especially with scooping out a stickier cookie dough. If you don’t have these yet you can use two spoons to scoop and place on the baking sheet.
Note: No need to flatten these cookies just place the ball of cookie dough on the parchment paper lined baking sheet and bake.
Baking the Cookies
Bake your cookies in a preheated oven. These take a little longer to bake than your average cookie. Bake for 15-17 minutes or until golden brown on the edges and mostly set in the centers. They are have lovely crispy edges that are at the same time slightly chewy.
Let sit on your baking sheet for 5 minutes before you remove them to a cooling rack.
Store them in an airtight container or in a freezer bag.
Making these into Sourdough Oatmeal Raisin Cookies
These chewy sourdough oatmeal cookies would be great with raisins instead of chocolate chips too…if you aren’t against that sort of thing! Simply swap out the chocolate chips for 1 ½ cups raisins and add 1/2 teaspoon cinnamon. Soak your raisins prior to adding to the batter. To do this:
- Cover the raisins with hot water.
- Let sit for at least 30 minutes.
- Drain and dry the raisins well
- Add to the cookie batter.
Pin for Later:
Sourdough Discard Chocolate Chip Oatmeal Cookies
- 14 T. butter, softened (1 ¾ sticks)
- ½ cup white sugar
- 1 cup brown sugar, packed
- ½ cup sourdough starter discard, room temperature
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cup old-fashioned oats
- 1 ½ cup semi- sweet chocolate chips
Instructions:
- In a large bowl of a stand mixer, fitted with the paddle attachment, add the butter, and beat for 2-3 minutes, on medium speed, until light and fluffy.
- Next, add both sugars and beat on medium speed for 2-3 minutes more. You want the batter to be whipped like. Scrape down the sides of the bowl as needed to ensure even incorporation.
- Then, add in the discard and beat for 1 minute on medium speed. After that you will add the eggs one at a time mixing well after each addition. Beat this mixture for 1-2 minutes adding the vanilla extract.
- In a separate medium bowl add the flour, baking soda, salt, and oats. Stir the dry ingredients to combine and then add to the wet ingredients and mix until just combined on low speed. Add in the chocolate chips and stir by hand with a spatula scraping down the sides of the bowl well as you mix them in.
- Cover the bowl with plastic wrap and place in the fridge for at least 2 hours. About 15 minutes before you are ready to bake the cookies preheat your oven to 350 degrees.
Baking the Cookies:
- When you are ready to bake the cookies take them out of the fridge and scoop them, using a cookie scoop, into dough balls and place onto a parchment-lined baking sheet. You will want to leave plenty of space in between the cookies. I usually do 9 per cookie sheet as they spread out some. NO need to flatten or press down the cookies.
- Place in the preheated oven and bake for around 15-17 minutes or until set and nice and golden brown. Remove from the oven and let sit for 5 minutes before removing the cookies onto a wire rack to cool completely.
- Place your cookie dough in the fridge while each batch is baking for best results!
- Enjoy!
Storage:
You can store the cookie in an airtight container or freeze them in a freezer bag.
Sourdough Discard Chocolate Chip Oatmeal Cookies
Ingredients
- 14 T. butter softened (1 ¾ sticks)
- ½ cup white sugar
- 1 cup brown sugar packed
- ½ cup sourdough starter discard room temperature
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cup old-fashioned oats
- 1 ½ cup semi- sweet chocolate chips
Instructions
- In a large bowl of a stand mixer, fitted with the paddle attachment, add the butter, and beat for 2-3 minutes, on medium speed, until light and fluffy.
- Next, add both sugars and beat on medium speed for 2-3 minutes more. You want the batter to be whipped like. Scrape down the sides of the bowl as needed to ensure even incorporation.
- Next, add in the discard and beat for 1 minute on medium speed. Then you will add the eggs one at a time mixing well after each addition. Beat this mixture for 1-2 minutes adding the vanilla extract.
- In a separate medium bowl add the flour, baking soda, salt, and oats. Stir the dry ingredients to combine and then add to the wet ingredients and mix until just combined on low speed. Add in the chocolate chips and stir by hand with a spatula scraping down the sides of the bowl well as you mix them in.
- Cover the bowl with plastic wrap and place in the fridge for at least 2 hours. About 15 minutes before you are ready to bake the cookies preheat your oven to 350 degrees.
- When you are ready to bake the cookies take them out of the fridge and scoop them, using a cookie scoop, into dough balls and place onto a parchment-lined baking sheet. You will want to leave plenty of space in between the cookies. I usually do 9 per cookie sheet as they spread out some. NO need to flatten or press down the cookies.
- Place in the preheated oven and bake for around 15-17 minutes or until set and nice and golden brown. Remove from the oven and let sit for 5 minutes before removing the cookies onto a wire rack to cool completely.
Notes
Enjoy with a tall glass of milk maybe even fresh milk if you have a dairy cow. These are also great with your favorite cup of coffee. We love the coffee from the Roasterie! Check it out here. Comment below with any questions or comments! Enjoy these cookies, another way to enjoy sourdough goodness! Thanks for stopping by TheFarmChicken!
Mariah N | TheFarmChicken
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More Sourdough Discard Recipes to Try:
All of them in one place: TheFarmChicken Sourdough Starter Discard Recipes
Flaky Sourdough Buttermilk Biscuits: A Recipe from the Farm
Sourdough Animal Crackers: A Recipe from the Farm
More Cookie Recipes to Try:
Chocolate Chip Cookie Recipe: The Best Cookie
Unique Chocolate Covered Potato “Chip” Cookies
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These look so good! Would they freeze well?
Yes! I have some in my freezer right now.