Sourdough Oatmeal Cookies

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These soft and chewy sourdough oatmeal cookies are the perfect after-lunch snack or anytime dessert! The texture and flavor are nostalgic, while the addition of sourdough adds a light tang! 

What kind of oatmeal should I use in sourdough oatmeal cookies?

This recipe uses whole rolled oats, which are also called old-fashioned oats. The recipe has not been tested with quick oats. If you try the recipe with quick oats, let us know how they come out! 

Do these sourdough oatmeal cookies have raisins in them? 

They don’t but you could add ½ cup of raisins or chocolate chip cookies to the recipe if you would like to add extra texture and flavor! 

Does this recipe use active sourdough starter or sourdough discard?

This recipe can be used with an active starter or discard! 

Looking for more sourdough recipes? Here are ours! 

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.

Do I need any special equipment to make Sourdough Oatmeal Cookies?

This recipe is made easier if you use a stand mixer or hand mixer. You can cream sugar and butter by hand, but it does take a while.

Kitchen Aid Mixer

Hand Mixer

Below are the tools and supplies that we use if you want to check them out on Amazon. 

1 oz cookie scoop

Silicone Mat

Parchment Paper

Cookie Cooling Racks 

Measuring Spoons

Measuring Cups

Danish dough whisk

How to Make Sourdough Oatmeal Cookies

Ingredients:

1 ½ cups of flour

3 teaspoons of cinnamon

1 teaspoon each:

baking soda

salt

1 stick (8 tbsp) of butter at room temperature

¾ cup granulated sugar

1 cup light brown sugar

½ cup of sourdough starter

2 large egg

1 tablespoon vanilla extract

3 cups rolled oats

Optional: ½ cup raisins or chocolate chips 

Makes about 30 cookies

Instructions: 

Preheat your oven to 375°F. Line your baking sheets with a Silpat or parchment paper.  In a medium bowl, combine the flour, cinnamon, baking soda, and salt.  In a large bowl or your mixer bowl, cream together the butter and the white and brown sugar. Once it’s light and fluffy, add the egg, vanilla, and sourdough starter and mix thoroughly. 

Add the dry ingredients to the wet and mix until the flour has just absorbed, do not overmix. If you’re concerned about overmixing, you can incorporate the dry ingredients using a spatula. Fold in the oats using a spatula. Allow the mixture to chill in the fridge for about an hour. You can also let it sit in the refrigerator for up to 24 hours before baking. 

Scoop out 2 tablespoon balls of the cookie dough onto your cookie sheet, leaving about 2 inches between the cookies. Bake for about 14 minutes or until the cookies are golden brown and slightly risen. Don’t bake for longer, or the cookies will overcook. 

Allow the cookies to cool slightly before transferring them onto a wire rack to cool fully. 

If you try out this recipe, don’t forget to rate and leave a review! 

Sourdough Oatmeal Cookies

5 from 3 votes

The texture and flavor are nostalgic while the addition of sourdough adds a light tang!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 24 minutes mins

Servings: 30 cookies

Course: Dessert

Ingredients Method

Ingredients

  

• 1 ½ cup of flour
• 1 tablespoon of cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 stick of butter (8 tablespoons) at room temperature
• ¾ cup granulated sugar
• 1 cup light brown sugar
• ½ cup of sourdough starter
• 2 large egg
• 1 tablespoon vanilla extract
• 3 cups rolled oats
• Optional: ½ cup raisins or chocolate chips

Method

 

1. Preheat your oven to 375°F. Line your baking sheets with a Silpat or parchment paper.
2. In a medium bowl, combine the flour, cinnamon, baking soda, and salt.
3. In a large bowl or your mixer bowl, cream together the butter and the white and brown sugar. Once it’s light and fluffy, add the egg, vanilla, and sourdough starter and mix thoroughly.
4. Add the dry ingredients into the wet and mix until the flour has just absorbed, do not overmix. If you’re concerned you may overmix, you can incorporate the dry ingredients using a spatula.
5. Fold in the oats using a spatula. If you are adding raisins or chocolate chips, fold them in now.
6. Allow the mixture to chill in the fridge for about an hour. You can also let it sit in the fridge for up to 24 hours before baking.
7. Scoop out 2 tablespoon balls of the cookie dough onto your cookie sheet, leaving about 2 inches between the cookies.
8. Bake for about 14 minutes or until the cookies are golden brown and slightly risen. Don't bake for longer, or the cookies will overcook.
9. Allow the cookies to cool slightly before transferring them onto a wire rack to cool fully.

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