If you love soft, chewy oatmeal cookies packed with chocolate chips, you’ll adore these Sourdough Oatmeal Chocolate Chip Cookies! This easy recipe transforms leftover sourdough discard into irresistibly rich and flavorful cookies.

The discard adds moisture and a subtle tang, enhancing the classic oatmeal cookie texture while reducing waste. With crisp edges, a chewy center, and just the right amount of sweetness, these cookies are perfect for any occasion. Plus, they require no long fermentation—just mix, bake, and enjoy! Whether you’re a sourdough baker or simply love homemade treats, these cookies are a must-try. Let’s get baking!

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Why You’ll Love These Sourdough Oatmeal Cookies

Uses sourdough discard – No waste, just delicious cookies!
Soft and chewy – The perfect texture, thanks to oats and sourdough discard.
Quick and easy – No waiting, no fermentation—just mix and bake!
Customizable – Add nuts, dried fruit, or even swap chocolate chips for raisins.

Tools needed:

Mixing bowls (one large, one medium)
Hand mixer or stand mixer (optional, but helps with creaming butter)
Whisk (for mixing dry ingredients)
Spatula or wooden spoon (for mixing dough)
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop (for portioning dough)
Wire cooling rack

Ingredients:

Butter – Adds richness and makes the cookies soft and chewy.
Brown Sugar – Provides moisture and a deep caramel flavor.
Granulated Sugar – Adds sweetness and helps with crisp edges.
Sourdough Discard – Adds a slight tang, moisture, and depth of flavor.
Egg – Binds the ingredients and keeps the cookies tender.
Vanilla Extract – Enhances the overall flavor.
Oats – Give the cookies a chewy texture and a hearty feel. I use rolled oats.
Flour – Provides structure to hold everything together.
Baking Soda – Help the cookies rise and stay soft.
Salt – Balances sweetness and enhances flavor.
Chocolate Chips – Bring sweetness and gooey chocolate goodness. You can also chop up a chocolate bar.

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the sourdough discard, egg, and vanilla extract until fully combined.
In a separate bowl, whisk together the oats, flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. The centers may look soft, but they’ll set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy.

Tips for the Best Sourdough Oatmeal Cookies

Use unfed or fed sourdough discard – This recipe works best with discard from a mature starter. No need to feed it! But if the only thing you have on hand is active sourdough starter then use it.
Chill the dough for deeper flavor – If you have time, refrigerate the dough for a few hours or overnight before baking. This enhances the tangy sourdough flavor and makes the cookies more chewy.
Customize it – Swap chocolate chips for raisins, cranberries, or even white chocolate. Add nuts for extra crunch!
Storage & Freezing – Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Why Add Sourdough Discard to Cookies?

Sourdough discard adds richness, moisture, and a slight tang to these cookies without making them taste sour. It also helps create a chewy texture and adds extra depth of flavor—something you won’t get from regular cookies!

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Sourdough Discard Oatmeal Chocolate Chip Cookies

These Sourdough Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor. Made with sourdough discard, they have a slight tang that enhances their depth and texture. No long fermentation needed—just mix, bake, and enjoy! Perfect for using up extra discard while making a delicious treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 20 cookies

Ingredients

113 g unsalted butter ½ cup, softened
100 g brown sugar ½ cup, packed
65 g granulated sugar ⅓ cup
100 g sourdough discard about ½ cup, unfed
1 large egg
5 g vanilla extract 1 teaspoon
150 g old-fashioned rolled oats 1 ½ cups
110 g all-purpose flour ¾ cup + 2 tablespoons
2 g baking soda ½ teaspoon
3 g salt ½ teaspoon
135 g chocolate chips ¾ cup

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
113 g unsalted butter, 100 g brown sugar, 65 g granulated sugar
Mix in the sourdough discard, egg, and vanilla extract until fully combined.
100 g sourdough discard, 1 large egg, 5 g vanilla extract
In a separate bowl, whisk together the oats, flour, baking soda, and salt.
150 g old-fashioned rolled oats, 110 g all-purpose flour, 2 g baking soda, 3 g salt
Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
135 g chocolate chips
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. The centers may look soft, but they’ll set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy.