Sourdough Oatmeal Chocolate Chip Cookies

These sourdough oatmeal chocolate chip cookies are soft, chewy, and filled with melty chocolate chips. With crisp edges, a hint of almond extract, and just the right touch of tangy sourdough, they’re the perfect mix of cozy and indulgent!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 16

Fermentation Time 2

Total Time 2 26

Servings cookies

Calories 124kcal

Author Kate Freebairn

Equipment

1 Cookie Scoop
2 Large Cookie Trays

Ingredients

Wet Ingredients

115 g Butter (softened at room temperature - salted or unsalted is fine)
120 g Granulated Sugar
80 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Vanilla Extract
5 g Almond Extract

Dry Ingredients

100 g All Purpose Flour
2 g Salt (just a pinch)
3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
150 g Rolled Oats
150 g Semi Sweet Chocolate Chips

Chocolate Glaze (optional)

230 g Powdered Sugar
20 g Cocoa Powder
40 g Water

Instructions

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.

Notes

Cookie Sizes

You can use a 1 tablespoon cookie scoop to create 32 smaller cookies. These will be thinner cookies with crispier edges. Bake for 10 minutes.
For thicker, soft cookies, I recommend using a 3 tablespoon cookie scoop. Bake these larger cookies for 16 minutes.

Nutrition