Sourdough oatmeal cookies are a delightful twist on classic oatmeal cookies, offering a slightly tangy depth of flavor thanks to sourdough discard. These cookies are soft, chewy, and packed with wholesome oats, making them a perfect treat for any time of day. Whether you enjoy them plain, with chocolate chips, or with raisins, these cookies are a great way to use up extra sourdough starter while creating a delicious homemade snack.

Why You’ll Love This Recipe

Uses Sourdough Discard: A perfect way to reduce waste and add flavor.
Soft & Chewy Texture: The oats and sourdough starter create an irresistibly chewy cookie.
Customizable: Add chocolate chips, nuts, or dried fruit for extra variety.
Naturally Fermented: Sourdough enhances the texture and digestibility of the cookies.
Make-Ahead Friendly: The dough can be refrigerated or frozen for fresh cookies anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sourdough discard (unfed)
All-purpose flour
Rolled oats
Brown sugar
Granulated sugar
Unsalted butter (or coconut oil for a dairy-free option)
Egg (or flax egg for vegan)
Baking soda
Cinnamon
Vanilla extract
Salt
Chocolate chips, raisins, or nuts (optional)

Directions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and sourdough discard, mixing until combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the oats and any add-ins like chocolate chips or raisins.
Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

Servings: Makes about 18-24 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Total Time: 25-30 minutes

Variations

Chocolate Chip Oatmeal Cookies: Add ½ cup of chocolate chips for a classic twist.
Raisin & Walnut Oatmeal Cookies: Mix in ½ cup of raisins and ¼ cup of chopped walnuts.
Peanut Butter Oatmeal Cookies: Add ¼ cup of peanut butter for a nutty flavor.
Vegan Option: Use coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for up to a week.
Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before eating.
Freezing Dough: Freeze cookie dough balls on a baking sheet, then transfer them to a bag. Bake from frozen, adding 1-2 extra minutes.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but the texture may be slightly lighter. Discard provides a chewier consistency.

Why do my cookies spread too much?

Ensure your butter isn’t too melted and that you’re measuring ingredients correctly. Chilling the dough before baking can help.

Can I make these cookies without eggs?

Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as an egg substitute.

What kind of oats should I use?

Old-fashioned rolled oats work best. Avoid quick oats, as they can make the cookies too soft.

Can I reduce the sugar?

Yes, but it may affect the texture. Try reducing by ¼ cup without compromising too much on flavor.

How can I make my cookies crispier?

Bake for an extra 1-2 minutes and let them cool completely on the baking sheet.

Can I add coconut flakes?

Absolutely! Add ¼ cup of shredded coconut for extra texture and flavor.

How do I know when the cookies are done?

The edges should be golden, but the centers may look slightly underbaked. They will firm up as they cool.

Can I make these cookies ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking.

Can I use whole wheat flour?

Yes, but the cookies will be denser. Consider using half whole wheat and half all-purpose for balance.

Conclusion

Sourdough oatmeal cookies are a delicious and creative way to use up sourdough discard while making a comforting treat. With a chewy texture, warm cinnamon flavor, and endless customization options, these cookies are perfect for any occasion. Bake a batch today and enjoy a wholesome homemade snack!