Sourdough Oatmeal Cookies

I like adding cooked oatmeals into this sourdough oatmeal cookie dough. With the cooked oatmeal the sourdough oatmeal cookies stay moist in the center and crunchy around the rim. The sourdough also makes the cookie really flavorful.


  • 115 grams flour (option: mix in whole wheat)
  • 5 grams baking Soda
  • 4 grams salt
  • 4 grams cinnamon
  • 150 grams brown sugar
  • 120 grams butter (or avocado oil, super fragrant with coconut oil - a favorite!)
  • 150 grams sourdough-discard (unfed and right out of the fridge)
  • 1 egg
  • 4 grams vanilla
  • 280 grams oatmeal (can replace 1/3 of the amount with cooked oatmeal)
  • 70 - 150 grams dark chocolate chips, raisins, or nuts

Steps for sourdough oatmeal cookies:

  1. Preheat oven to 375F, and prepare cookie tray.
  2. Add all ingredients into a mixing bowl and combine till all ingredients are well combined.
  3. Scoop the dough with a spoon into the cookie tray and lightly press down with the back of the spoon to shape the cookies.
  4. Bake in the middle of the oven for 12-15 minutes, rotating once during baking.
  5. Cool cookies a few minutes before transferring to a rack or plate to finish cooling.  This recipe yields approximately 20-24 cookies.

To add extra textures to these cookies, 20-30 grams of grounded flaxseed or chia seeds or a mixture of both could be added to the batter in place of some of the oatmeals.

These oatmeal cookies stay fresh for 4-5 days and can be stored in the freezer for 1-2 months. When freezing the cookies, to prevent freezer-burn wrap the cookies in aluminum foil and then place it inside a tightly closed zip-lock bag.