Sourdough Chocolate Chip Oatmeal Cookies
Sourdough chocolate chip oatmeal cookies are soft, chewy, and filled with plenty of gooey chocolate chips in every bite. It’s the perfect cookie! This large batch of cookie dough can be baked right away or chilled in the fridge for fermented sourdough cookies.
I like that this is a large batch of cookie dough! It allows me to bake some of the cookies, and freeze the remaining cookie dough so that I can have fresh cookies at any time. Don’t need such a large batch? This cookie recipe is easy to cut in half
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Instead of throwing out sourdough discard, there are plenty of fun ways to use it. You can add it to thicken a white sauce (also called bechamel sauce), use it to muffins, scones, and granola. However, my favorite way to use discard has to be in sourdough discard cookies.
Just like my sourdough oatmeal chocolate chip cookies with coconut, sourdough ginger molasses cookies, and brown butter sourdough chocolate chip cookies, these oatmeal chocolate chip cookies are sure to have everyone reaching for a second cookie after one bite!
Why You’ll Love Sourdough Chocolate Chip Oatmeal Cookies
- Chewy Texture – You’ll love the chewy texture of the cookies. Grinding the oats creates chewy sourdough oatmeal cookies without large flecks of oats.
- Quick and Easy – Oatmeal chocolate chip sourdough cookies are a quick and easy treat to make! They take very little time and are a great introduction to baking.
- Discard Recipe – If you keep a sourdough starter, you’re sure to need plenty of sourdough discard recipes as a way to use up your extra discard. Trust me, after one bite, you’ll want to add this oatmeal sourdough chocolate chip cookies recipe to your collection.
Chocolate Chip Oatmeal Sourdough Cookies Ingredients
Wet Ingredients
- Butter – Allow the unsalted butter to warm to room temperature. It should be soft enough so when you press your finger in, it leaves a slight indentation with a smooth, not greasy appearance.
- Brown sugar and granulated sugar – A combination of light brown sugar and granulated white sugar not only sweetens the cookies, but also adds flavor and texture.
- Eggs – Use room temperature eggs. If your eggs are fridge cold, place them in a bowl of warm water for 10 minutes before adding to the recipe.
- Vanilla extract – I love to use real homemade vanilla, but you can use store-bought.
- Sourdough starter – In order to avoid a strong tangy flavor in your cookies, use unfed sourdough starter that’s fresh, within a day of being fed. It will have a pleasant, yeasty smell with slightly acidic aroma. To have a more pronounced tangy flavor, use sourdough discard that’s 2-5 days old. This discard will have a vinegar scent to it that you will taste in the cookies.
Dry Ingredients
- Flour – All-purpose flour creates the perfect chew.
- Salt – Adds flavors to baked goods.
- Baking soda and baking powder – The leavening agents in the cookies.
- Oats – Since the oats are ground to a fine powder, use either quick oats or old fashioned oats, sometimes referred to as rolled oats. I use rolled oats since that’s what I keep in my pantry.
- Chocolate chips – I use semi-sweet chocolate chips in these oatmeal cookies. They’re a good middle-of-the-road chip in terms of sweetness.
Tip: Use room temperature ingredients, so they bond together since they’re warmer, creating a seamless and evenly textured batter or dough.
How to Make Oatmeal Sourdough Chocolate Chip Cookies
The dough can be made by hand, with a stand mixer, or with an electric hand mixer.
Prep
Line a cookie sheet with parchment paper.
Preheat the oven to 400°F/205°C.
Measure 475 g (5 cups) old-fashioned oats and add them to a food processor fitted with a blade attachment. Pulse until the oats are ground into a fine powder. Remove the oats and add 170 g (1 cup) chocolate chips to the food processor. Pulse a few times to give the chips a rough chop.
Mix
Add 226 g (2 cups/4 sticks) unsalted butter, 400 g (2 cups) sugar, and 200 g ( 2 cups, packed) brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, gradually increasing the speed to medium until the butter and sugars are creamed together.
Add 62 g (1/2 cup) sourdough starter discard, 4 large eggs, and 2 tsp vanilla extract to the bowl and mix on medium speed until completely incorporated, scraping the sides of the bowl as needed.
In a separate bowl whisk 500 g (3 cups) flour, 2 tsp salt, 2 tsp baking soda, and 2 tsp baking powder together.
Add the dry ingredients into the wet ingredients and mix until fully combined. Mix in all the ground oats and the remaining chocolate chips. Be sure all of the ingredients at the bottom of the bowl are mixed in well.
Long Ferment Option: Cover the bowl of cookie dough and refrigerate for 12-24 hours. When ready to bake, scoop and bake as directed, increasing the bake time by 1 or 2 minutes. If you find the cold dough is too hard to scoop, allow the dough to warm to room temperature before scooping, and bake as directed.
Scoop and Bake
Use a cookie scoop to scoop cookie dough onto the parchment-lined baking sheet 2 inches apart. Place in the oven and bake for 11-13 minutes. The cookies are done when the edges of the cookies just begin to turn golden brown, while the center still looks soft and doughy.
Remove the cookies from the oven and allow to rest on the baking sheet for 2 minutes before removing them to a wire rack to cool.
Substitutions
- While I usually make these cookies using old-fashioned oats, you can easily make oatmeal chocolate chip cookies with quick oats.
- Use your favorite type of chocolate chip! Milk chocolate chips make for a sweeter cookie, while dark chocolate chips have more bitter tones and are less sweet. Use chocolate chunks for large, gooey pockets of chocolate.
- Add chopped nuts to give your cookies a crunchy texture. I suggest using walnuts or pecans with their rich, nutty flavor that complements the sweetness of the chocolate.
How to Store Sourdough Discard Oatmeal Cookies
Discard cookies are best the day they’re baked. However, unless you freeze some cookie dough and only bake a few, you’re sure to have some leftover cookies. Place leftover baked cookies into an airtight container and store at room temperature for 3-4 days.
FAQs
Can Oatmeal Chocolate Chip Cookies Be Frozen?
Yes! It’s one of my favorite baking shortcuts to have freshly baked cookies at a moment’s notice. The cookies can be frozen in dough form or after they’re baked.
To freeze chewy sourdough chocolate chip cookie dough, scoop the cookie dough and place the cookie dough balls close together on a baking sheet. Place the baking sheet in the freezer for an hour or until the dough balls are frozen.
Transfer the frozen cookie dough balls from the baking sheet to a freezer-safe container, like a freezer bag, and remove as much air as possible. Label with the name, date, and place back into the freezer. For the best flavor use within 3 months. To bake cookies, place frozen cookie dough balls onto a baking sheet and bake as directed, increasing the baking time 1-3 minutes.
To freeze baked cookies, first, allow cookies to cool completely. Place cooled cookies into an air-tight container that’s freezer safe, pressing out as much air as possible. Label with the name, date, and place into the freezer. Enjoy within 3 months.
Are Oatmeal Chocolate Chip Cookies Healthy?
Loaded with oats and sourdough discard, you may be asking, are oatmeal chocolate chip cookies healthier than regular chocolate chip cookies? While I wouldn’t consider cookies a health food, adding oats and sourdough discard does improve their health benefits. These cookies have added oats, a high-fiber food, which most people need more of. Adding sourdough discard allows the opportunity to long ferment the dough, which helps to break down the phytic acid in the flour, making it easier to digest.
Sourdough Chocolate Chip Oatmeal Cookies
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Ingredients
Wet Ingredients
- 226 g unsalted butter 2 cups/4 sticks
- 400 g sugar 2 cups
- 400 g brown sugar 2 cups, packed
- 4 large eggs
- 2 tsp vanilla extract
- 62 g sourdough discard ¼ cup
Dry Ingredients
- 500 g all-purpose flour 4 cups
- 2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 680 g semi-sweet chocolate chips 4 cups, divided
- 475 old-fashioned oats 5 cups
Instructions
- The dough can be made by hand, with a stand mixer, or with an electric hand mixer.
Prep
- Line a cookie sheet with parchment paper.
- Preheat the oven to 400°F/205°C.
- Measure 475 g (5 cups) old-fashioned oats and add them to a food processor fitted with a blade attachment. Pulse until the oats are ground into a fine powder. Remove the oats and add 170 g (1 cup) chocolate chips to the food processor. Pulse a few times to give the chips a rough chop.
Mix
- Add 226 g (2 cups/4 sticks) unsalted butter, 400 g (2 cups) sugar, and 200 g ( 2 cups, packed) brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, gradually increasing the speed to medium until the butter and sugars are creamed together.
- Add 62 g (½ cup) sourdough starter discard, 4 large eggs, and 2 tsp vanilla extract to the bowl and mix on medium speed until completely incorporated, scraping the sides of the bowl as needed.
- In a separate bowl whisk 500 g (3 cups) flour, 2 tsp salt, 2 tsp baking soda, and 2 tsp baking powder together.
- Add the dry ingredients into the wet ingredients and mix until fully combined. Mix in all the ground oats and the remaining chocolate chips. Be sure all of the ingredients at the bottom of the bowl are mixed in well.
Scoop and Bake
- Use a cookie scoop to scoop cookie dough onto the parchment-lined baking sheet 2 inches apart. Place in the oven and bake for 11-13 minutes. The cookies are done when the edges of the cookies just begin to turn golden brown, while the center still looks soft and doughy.
- Remove the cookies from the oven and allow to rest on the baking sheet for 2 minutes before removing them to a wire rack to cool.
Notes
Long Ferment Option:
Cover the bowl of cookie dough and refrigerate for 12-24 hours. When ready to bake, scoop and bake as directed, increasing the bake time by 1 or 2 minutes. If you find the cold dough is too hard to scoop, allow the dough to warm to room temperature before scooping, and bake as directed.Substitutions:
-
- While I usually make these cookies using old-fashioned oats, you can easily make oatmeal chocolate chip cookies with quick oats.
-
- Use your favorite type of chocolate chip! Milk chocolate chips make for a sweeter cookie, while dark chocolate chips have more bitter tones and are less sweet. Use chocolate chunks for large, gooey pockets of chocolate.
-
- Add chopped nuts to give your cookies a crunchy texture. I suggest using walnuts or pecans with their rich, nutty flavor that complements the sweetness of the chocolate.
