Ooey, Gooey, and Decadent!
These cookies are gone so fast in our house.
Sourdough granola chocolate chip cookies are best eaten warm fresh out of the oven on a cold winter day or any day of the year, really.
When you use active sourdough starter in this recipe, it gives these ultra fluffy cookies a chewy texture and rich taste that are just to die for. Not only do these cookies taste amazing, but you get the added health benefits from the beneficial lactic acid bacteria and wild yeast that are in the sourdough starter. All that means less parental guilt when your kids slam down several of these bad boys in one sitting.
Need a starter? Buy your own dehydrated organic “Fiona” sourdough starter here. It comes with easy instructions and will last a lifetime of baking!
Sourdough Oatmeal Chocolate Chip Cookies Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 ¼ cups rolled oats
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 2 eggs
- 2/3 cups sourdough discard or active starter
- 1/2 Tbsp vanilla extract
- 7 oz milk chocolate chunks
How to Make Sourdough Oatmeal Chocolate Chip Cookies
Unlike other sourdough recipes, this recipe doesn’t require an overnight ferment. As long as you use sourdough starter (discard or active both work), they only need at least one hour of rest time in the fridge before you bake.
Step #1: Mix the Dough
- Preheat the oven to 350°F
- In a medium-sized bowl, mix together the flour, baking powder, salt and oats.
- In another bowl, beat together butter and sugars for about 1-2 minutes.
- Add the eggs, vanilla, starter and beat again until combined.
- Finally, add the dry ingredients and the chocolate chips until combined.
Step #2: Bulk Rise
Cover the dough with a damp cloth and chill the dough in the refridgerator for at least an hour.
Step #3: Shape the Cookies
- Roll out balls onto on a baking sheet and press down firmly.
Step #4: Bake
- Bake for 10-12 minutes or until preferred doneness.
- Optional: sprinkle with flaky sea salt.
- Transfer to a wire rack and leave till cooled.
How to Store Cookies
Your first batch of sourdough oatmeal chocolate chip cookies will be devoured immediately. They’re THAT good.
But, if you do have any leftover, store in a plastic bag or air tight container at room temperature for up to 2 days.
Sourdough cookies also freeze well; freeze them, covered in plastic wrap and a layer of foil, for up to 3 months. Warm in a low oven or toaster before serving.
