sourdough oatmeal cookies

Soft and chewy oatmeal chocolate chip sourdough cookies with crispy edges are the perfect sweet treat. The texture from the oatmeal, little tang from the sourdough and a whole lot of chocolate chips make this an incredibly delicious sourdough cookie.

Oatmeal Chocolate Chip Sourdough Cookies

unsalted butter (about 3/4 cup)

brown sugar (3/4 cup plus 1 Tablespoon)

granulated sugar (about 1/3 cup)

egg (about 50 grams)

sourdough discard (see

vanilla extract (about 1.5 teaspoons)

all-purpose flour (about 2 cups)

baking powder (about 1 teaspoon)

baking soda (about 1 teaspoon)

salt (about 1 teaspoon)

rolled oats (pulsed in the blender, about 1 cup)

semi-sweet chocolate chips (about 2 cups)

Preheat oven to 375ºF convection and prepare a baking sheet with parchment paper. See recipe notes for non-convection.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add brown sugar and granulated sugar. Cream together until fluffy and smooth.

Crack the egg and add to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and vanilla extract. Mix again with the mixer until smooth and combined.

To a medium-sized bowl, add the flour, baking powder, baking soda and salt. Pulse the rolled oats in a blender until coarse. Add the oats to the flour mixture and fluff together with a fork to combine.

Add the flour to the butter mixture and mix until combined. Add the chocolate chips and mix together.

Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.

Bake cookies at 375ºF convection for 7-8 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn&#39;t have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for about 8 minutes.

Repeat with the remaining cookie dough and enjoy!

My go to recipe for cookies! I have been trying to reduce the amount of sugar I eat so I make these with 100 grams of brown sugar and 50 grams of white sugar. They are delicious! I don’t know if reducing the sugar will affect the way the cookies brown but I have to bake for about 11-12 minutes in my convection oven and they are barely golden around the edges. Doesn’t affect the taste though! Thank you Amy for a great recipe!

I just loved the cookies, so delicious! But they came out so dark though, probably because of the brown sugar I suppose. I would like a lighter cookie, should I use white sugar instead of brown? Thanks

I’ve made these cookies many times, they’re my hubby’s favourite.  This time instead of vanilla I used orange oil and boy there’s nothing like chocolate and orange!  Will make them both ways from now on!  Also I chill the dough for an hour before baking.  I find they hold their shape better.

These are easy and very yummy cookies.  Actually my hubby’s fav!  I did bake with convection but needed to cook 2 minutes longer to get that nice crispy edges.  Love all your recipes ♥️

Easy and delicious cookies! Next time I will add less flour, per directions, for a flatter cookie (personal preference). Another great recipe!

Delicious! My wife has a new favorite recipe.

Just delicious 😋 made twice and everyone love it .
Thank you for sharing with us .

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