Sourdough Oatmeal Chocolate Chip Cookies Recipe
This post may contain affiliate links. Please read our disclosure policy.
SO many of you love my classic Sourdough Chocolate Chip Cookies, and one of the top requests I kept hearing was, “Can you make an oatmeal version?” Well… here it is! These Sourdough Oatmeal Chocolate Chip Cookies borrow a few of the tricks you loved from the original recipe—like rich browned butter and plenty of chocolate chips—but now with the added chew and cozy texture of rolled oats.
And my secret weapon? A hint of ground cinnamon mixed into the dough. It’s subtle, optional, and the perfect little boost that makes the chocolate shine even more.
If you love warm, chewy, chocolatey cookies with a sourdough twist… you’re going to adore this one.
SUMMARIZE & SAVE THIS CONTENT ON
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
MY LATEST VIDEO
Why You’ll Love This Recipe:
Fresh-baked cookies whenever you want them.
Once the dough has chilled overnight, you’re always just 15 minutes away from warm, gooey cookies. Keep a batch in the fridge and bake off a few at a time for spontaneous desserts or unexpected guests, just like you can with these brown butter chocolate chip cookies.
They taste bakery-quality, not homemade.
The combination of brown butter’s nutty richness and sourdough’s subtle tang creates a depth of flavor that makes people ask for the recipe. These chewy sourdough oatmeal cookies are the kind of cookies that get remembered long after the last bite.
You’ll want to use that excess sourdough discard.
These cookies are something your family will request by name, which means your discard finally has a home in a recipe you’ll reach for over and over, just like sourdough brownies or sourdough banana bread. They’re a great way to use up extra sourdough starter.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for these sourdough oatmeal chocolate chip cookies, and the dough turns out right every single time.
- Oats: For nutty, chewy cookies, use old-fashioned oats (rolled). Instant oats are much thinner and won’t hold up their shape as well in this cookie recipe.
- Butter: Browned butter helps to remove some of the water content added by the sourdough discard. It also gives the cookies a better texture and adds a delicious nutty flavor.
- Sourdough discard: For sweet treats like these cookies, I prefer to use fresh sourdough starter discard, no older than 1-2 days. You can also use an active starter; use the same amount in grams.
- Chocolate Chips: I like using a mix of sweet chocolate chips and chopped chocolate chunks because they melt differently and give the cookies a great texture. Milk chocolate chips add a softer and sweeter flavor, while dark chocolate chips taste a little richer. You can use any mix you like, from chips to chunks and from milk to dark, and whatever you already have works perfectly.
- Baking Soda: Baking soda helps the dough rise just enough to stay thick and chewy. It also reacts with the acidity in the sourdough discard to give the cookies a little lift. Each cookie comes out with golden edges and a soft, chewy center.
- Cinnamon: Cinnamon adds a light warmth that blends in with the oats and browned butter. It stays subtle and doesn’t take over the cookie.
How to Make Sourdough Oatmeal Chocolate Chip Cookies
- Prepare the brown butter. Once the butter has completely melted and turned an auburn color, pour into a bowl and allow it to cool for at least 30 minutes.
- White you wait, add the flour, baking soda, cinnamon, salt, and rolled oats into a large mixing bowl. Whisk until combined. Set aside.
- Once the butter has come to room temperature, add the browned butter and sugars to a bowl of stand mixer. Mix on low until all of the lumps are gone.
- Next, add the eggs, one at a time, while mixing on low.
- Pour in the vanilla extract and sourdough discard and continue to mix on low until combined.
- Still mixing on low, slowly pour the dry ingredients and continue to mix on low until the flour mixture is just combined.
- With a rubber spatula, fold the chocolate chips into the cookie dough.
- Using a cookie scooper, measure 75 gram cookie dough balls and place them on a parchment paper lined baking sheet. Repeat with the remaining dough.
- Once all of the dough balls have been shaped, cover the baking sheet and chill the cookie dough in the fridge for at least 2 hours. When ready to bake, preheat the oven to 350°F.
- Place 6 dough balls on a parchment paper lined baking sheet and bake for 12-15 minutes.
- Leave the baked cookies on the warm baking sheet for 5 minutes before carefully placing them on a wire rack to cool.
- Sprinkle some flaky salt on your chocolate chip oatmeal cookies. Serve slightly warm and enjoy.
How to Store
Store baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
You can also refrigerate unbaked dough balls for up to 5 days and bake them straight from the fridge, or freeze them on a baking sheet until solid, transfer to a freezer bag, and store for up to 3 months. Bake frozen dough balls directly from the freezer, just might need to add an extra 1-2 minutes to the bake time.
FAQs
You need at least 2 hours in the fridge, but overnight really is worth it. The longer chill time lets the oats soak up moisture from the dough, which helps the cookies hold their shape better and develops deeper flavor. If you’re in a rush, go for the 2-hour minimum, but plan ahead when you can.
The 75g measurement (about 3 tablespoons) matters more than you’d think. Smaller cookies will overbake and get crunchy all the way through, while bigger ones might stay raw in the middle. You don’t need a scale if you use a consistent scoop size, but keeping them uniform means they’ll all bake evenly in the same 12-15 minute window.
You can swap the chocolate chips for chunks, white chocolate, or butterscotch chips. The oats are pretty essential to the texture, but you could leave out the cinnamon if you’re not into it. The sourdough discard and brown butter are what make these special, so I wouldn’t swap those out. If you want to add nuts or other mix-ins, fold them in with the chocolate chips, but keep in mind I haven’t tested this recipe with additions beyond what’s listed.
Sourdough Oatmeal Chocolate Chip Cookies
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 280 grams all-purpose flour 2 cups
- 6 grams baking soda 1 teaspoon
- 3 grams cinnamon (optional) 1 1/2 teaspoons
- 6 grams salt 1 teaspoon
- 270 grams old-fashion rolled oats, uncooked 3 cups
- 226 grams unsalted butter 1 cup
- 150 grams white sugar 3/4 cup
- 180 grams brown sugar 3/4 cup + 2 Tablespoons
- 110 grams large eggs 2
- 6 grams vanilla 1 1/2 teaspoons
- 120 grams sourdough discard 1/2 cup
- 250 grams chocolate chips 1 1/2 cups
Instructions
- First, prepare the brown butter. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180 grams of browned butter. Time saving tip – prepare the browned butter the day before. Cover and cool in your fridge until the following day. If you'd like to skip the brown butter all together, use 180 grams of melted butter instead.226 grams unsalted butter
- Carefully remove the browned butter from the heat and pour it into a bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
- While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking soda, cinnamon (optional), salt and rolled oats. Whisk until thoroughly combined. Set aside.280 grams all-purpose flour, 3 grams cinnamon (optional), 6 grams salt, 6 grams baking soda, 270 grams old-fashion rolled oats, uncooked
- Once the browned butter is at room temperature, add both sugars and the brown butter to a bowl of a stand mixer with a paddle attachment. Mix on low until there are no more lumps. Then add in the eggs, vanilla extract, and sourdough discard, and mix until fully incorporated.150 grams white sugar, 180 grams brown sugar, 110 grams large eggs, 6 grams vanilla, 120 grams sourdough discard
- While still mixing on low, slowly pour the dry ingredients and continue to mix on low until there are a few streaks of flour left.
- With a rubber spatula, fold the chocolate chips into the cookie dough until evenly distributed and the flour mixture is fully incorporated.250 grams chocolate chips
- Scoop 75g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, and place on a parchment paper-lined baking sheet. Top the dough balls with a few extra chocolate chips. Repeat with the remaining dough. The cookie dough will be slightly sticky.
- Once all of the dough balls have been shaped, cover the baking sheet and chill the cookie dough in the fridge for at least 2 hours, overnight is best!
- When ready to bake, preheat the oven to 375 degrees F.
- Place 6 dough balls on a parchment paper lined baking sheet and bake for 12-15 minutes, or until the edges are just golden brown.
- Leave the cookies on the warm baking sheet for 5 minutes before carefully placing them on a wire rack to cool.
- Sprinkle on some flaky salt, serve slightly warm and enjoy!
Notes
Ingredients & Substitutions
- Flour: I used all-purpose flour for these sourdough oatmeal chocolate chip cookies, and the dough turns out right every single time.
- Oats: For nutty, chewy cookies, use old-fashioned oats (rolled). Instant oats are much thinner and won’t hold up their shape as well in this cookie recipe.
- Butter: Browned butter helps to remove some of the water content added by the sourdough discard. It also gives the cookies a better texture and adds a delicious nutty flavor.
- Sourdough discard: For sweet treats like these cookies, I prefer to use fresh sourdough starter discard, no older than 1-2 days. You can also use an active starter; use the same amount in grams.
- Chocolate Chips: I like using a mix of sweet chocolate chips and chopped chocolate chunks because they melt differently and give the cookies a great texture. Milk chocolate chips add a softer and sweeter flavor, while dark chocolate chips taste a little richer. You can use any mix you like, from chips to chunks and from milk to dark, and whatever you already have works perfectly.
- Baking Soda: Baking soda helps the dough rise just enough to stay thick and chewy. It also reacts with the acidity in the sourdough discard to give the cookies a little lift. Each cookie comes out with golden edges and a soft, chewy center.
- Cinnamon: Cinnamon adds a light warmth that blends in with the oats and browned butter. It stays subtle and doesn’t take over the cookie.
Chewy, chocolatey and so easy to make, these sourdough cookies are an easy win!