Chewy Sourdough Discard Chocolate Chip Cookies with Oats

These chewy sourdough discard chocolate chip cookies are packed with oats and rich chocolate chips—soft, hearty, and the perfect way to use up extra starter. A wholesome twist on a classic favorite!

Is there anything more comforting—or more nostalgic—than a warm, homemade chocolate chip cookie? This recipe for sourdough discard chocolate chip cookies with oats takes everything we love about the classic treat and adds a hearty, wholesome twist with rolled oats, rich chocolate, and a touch of tangy sourdough discard. And yes, they’re just as delicious as they sound.  Sourdough discard cookies, just another way to use up that discard! 

This recipe holds a special place in our hearts and our home. My oldest daughter actually used this very recipe when she started a cookie business. She baked and sold them at local craft fairs and festivals—and they were always a hit. Customers loved the chewy center and texture and deep flavor, and we loved how it gave our extra sourdough discard a delicious purpose.  Literally the best sourdough chocolate chip cookies recipe! 

Why Use Discard in Chocolate Chip Cookies?

If you’ve got a sourdough starter, you know how much discard can pile up. Rather than throwing it away, use it to add a little something extra to your baked goods. In these cookies, sourdough discard contributes a subtle tang and tenderness, making the final cookie chewy, soft, and slightly more complex in flavor.

What You’ll Love About This Recipe

• Soft and Chewy Texture – Thanks to the perfect blend of butter, sugar, and discard.
• Flaky Salt Finish – Just a pinch on top brings out the chocolatey richness.
• Oatmeal Goodness – The oats give them a hearty bite and make them feel just a little wholesome.
• Freezer-Friendly – Roll, freeze in a freezer-safe bag, and bake when the craving hits.  We just pop them on a cookie sheet or parchment-lined baking sheet and enjoy!

Variations to Try

This recipe is wonderfully adaptable. Try mixing in:

• Dried cranberries for a tart twist
• Chopped walnuts or pecans for a bit of crunch
• White chocolate chips for a sweeter, creamier vibe; mix in half white and half milk chocolate chips; or go all the way with dark chocolate chips.

Key Ingredient

Sourdough Discard – Unfed starter straight from the fridge. It adds flavor and helps create that perfect chewy texture.

You can find a full list of ingredients in the recipe card at the bottom of this post

How to Make Sourdough Discard Chocolate Chip Cookies

Making these chewy, oat-packed sourdough cookies is simple and satisfying. Here’s a step-by-step overview:

Start by creaming your wet ingredients – In a large mixing bowl or the large bowl of a stand mixer, use the paddle attachment to beat together the softened butter, both sugars, eggs, and sourdough discard. This step creates the rich, soft base for your cookies and ensures the discard is well incorporated.

Whisk together your dry ingredients – In a separate bowl, combine the all purpose flour, baking soda, and salt. Whisking helps evenly distribute the leavening agent so your cookies rise just right.

Mix wet and dry together – Slowly add the dry ingredients to the wet mixture, mixing on low speed just until everything is incorporated. Be careful not to overmix—this helps keep the cookies tender.

Add the good stuff – With a wooden spoon, stir in your rolled oats and vanilla extract for flavor and texture, then fold in the chocolate chips or chocolate chunks until evenly distributed.

Scoop and shape – Use a cookie scoop or spoon to portion the dough into balls. Place them on parchment paper on a baking sheet and gently flatten each one—this helps them spread evenly while baking.

Bake and finish – Bake in a preheated oven just until the edges are set and the bottoms are lightly golden. They might look too soft at first, but they’ll continue to set as they cool. After removing them from the oven, let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack.

Add a touch of flaky salt – Optional, but so worth it! A light sprinkle of flaky salt on top enhances the chocolate and adds a little contrast to the sweetness.

That’s it! You’ll be rewarded with soft, chewy cookies that have just the right balance of sweet, salty, hearty, and chocolatey goodness.

Baking Tips

• Do Not Over Bake. The cookies should look slightly underdone when they come out of the oven—this is key for that chewy sourdough chocolate chip cookies texture.
• Rest Time Matters. For best results, letting them sit on the hot baking sheet ensures they firm up just enough without losing their softness.

How to Serve and Store

• Ice Cream Sandwiches: Make mini cookies and sandwich them with your favorite ice cream.
• Freezer Friendly: Freeze cookie dough balls on a baking sheet for an hour, then transfer to a freezer bag. Bake straight from frozen at 350°F for about 15 minutes.  You can also wrap in plastic wrap in logs and store in the freezer for up to 3 months.

Recipe FAQs

Whether you’re just starting your sourdough journey or looking for creative ways to use up extra discard, these cookies are a must-try. With their chewy texture, rich flavor, and wholesome ingredients, they might just become your go-to treat. In fact, I wouldn’t be surprised if you find yourself calling them the best chocolate chip cookies you’ve ever made. Don’t forget to share them—or stash a few in the freezer for when the next cookie craving strikes!

If you love Sourdough Discard Recipes, be sure to check out the following posts!

• Sourdough Blueberry Muffins with Crumb Top
• Easy to Make Sourdough Pie Crust with Discard

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If you try this recipe, don’t forget to leave a rating on the recipe card below and tag me @autumn.chasingoursimple on Instagram. I’d love to see what you’re baking, or if you have more favorite chocolate chip cookie recipes, please share them!