Sourdough Oatmeal Chocolate Chip Cookies

Sourdough oatmeal chocolate chip cookies are the kind of treat that feels like home, and this version might be my favorite yet. They’ve got all the best parts of a classic oatmeal chocolate chip cookie with chewy centers, crisp edges, and plenty of melty chocolate, plus a little sourdough for a special flavor and the best texture. Whether you bake them right away or let the dough ferment for a couple of days, these cookies are the kind you’ll want to keep in your regular baking rotation.

Similar to my maple pecan sourdough oatmeal cookies, I've created these cookies from my recipe for sourdough oatmeal raisin cookies. It's been tested so many times and works perfectly each time, just like this recipe for sourdough chocolate chip cookies.

Why You'll Love This Recipe!

Totally Customizable - chill the dough for a couple of days for a deeper flavor, or bake them right away. Use a small scoop for crispy bite-sized cookies or a big one for soft bakery-style cookies (like the ones in these photos).

Optional Chocolate Glaze - if you want to dress these cookies up for a party plate or a little something extra, a drizzle of chocolate glaze takes them over the top, but you can leave it off if you'd like. They're still so good!

Use Starter or Discard - whether you’ve got discard to use up or a bubbly active starter on the counter, this recipe puts it to good use and adds a little extra depth of flavor.

Ingredients

• Butter - I always prefer salted butter as I mention in my sourdough kitchen ingredient breakdown, but you can use unsalted butter if you prefer.
• Sugar - the combination of white and brown sugar makes the perfect texture. White sugar helps the edges turn crisp while brown sugar adds moisture and a caramel-like chewiness.
• Egg - I've used one large egg in this recipe.
• Sourdough Starter - use either active starter or discard. Using discard adds a subtle tang and lets you use up leftovers, while active starter will give the cookies a touch more rise.
• Vanilla Extract
• Almond Extract - almond extract is what makes these cookies stand out. It gives a soft, nutty aroma that pairs so well with chocolate and oats. You can leave it out if you prefer, but I love the extra flavor it adds.
• All Purpose Flour
• Salt - I always like to add just a bit of sea salt to balance out the sweetness.
• Baking Soda - make sure your baking soda is fresh for the best texture.  
• Rolled Oats - use rolled oats here. Quick oats won't give the same texture, and steel cut oats won't work.
• Semi Sweet Chocolate Chips - I prefer semi sweet chocolate chips, but you can use a chopped chocolate bar, or milk chocolate chips if you'd like.
• Glaze Ingredients - I love to add a simple glaze with powdered sugar, water and cocoa powder. It's so easy and makes the cookies extra special.

How to Make Sourdough Oatmeal Chocolate Chip Cookies

Cream the butter, granulated sugar and brown sugar together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a whisk.

Now add the egg, sourdough starter, almond extract and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a whisk is fine to save dishes!

Now add all of the other dry ingredients - all purpose flour, salt, baking soda, rolled oats and chocolate chips and gently mix together to form a sticky dough. It will be fairly wet and that's ok.

You can choose to use the cookie dough straight away, or you can place the cookie dough in the fridge for up to 2 days to ferment and firm up. Cover the bowl with plastic wrap to stop it drying out.

Using a large spoon or cookie scoop, scoop balls of dough onto the cookie sheets lined with parchment paper. These sourdough oatmeal chocolate chip cookies will spread so make sure you leave at least 2" between each dough ball (see notes for sizing and baking times).

Place trays into the oven and bake for around 10 minutes at 190C (375F) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!

Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cook.

Once cool, they will have crispy edges and a soft, chewy centre - YUM!

To create the glaze, mix together the powdered sugar, cocoa powder and water until it's smooth and glossy. Use a piping bag to drizzle over the cold cookies.

How to Store + Freeze

Store at Room Temperature - These sourdough oatmeal chocolate chip cookies will stay fresh for about 3 to 4 days in an airtight container. I find they keep best in a glass jar since it helps them stay soft and chewy. Avoid plastic containers, which can make them lose their texture.

Freeze Once Baked - cool the baked cookies completely, then snap freeze them on a tray before transferring to a freezer-safe Ziploc bag. They’ll stay fresh for up to 3 months and thaw nicely at room temperature. I love being able to grab just a couple at a time for lunchboxes or a quick sweet treat.

Freeze Before Baking - scoop the dough into balls and place them on a tray to snap freeze until firm. Transfer to a Ziploc bag and store for up to 3 months. When you’re ready to bake, place the frozen dough balls on a tray, let them soften slightly, and bake as usual for fresh-baked cookies anytime!

Share the sourdough love!