Sourdough Oatmeal Cookies with Dark Chocolate
November 6, 2025
Because Sometimes You Just Need a Cookie. 💛 A Little Sourdough Cookie with A Lot of Chocolate. 💛
Especially one full of oats, real butter, and warm melty chocolate.🍪🍂
If cookies could hug you, these sourdough oatmeal cookies would pull you in for a bear hug. They’re soft in the middle, golden on the edges, and loaded with rich chocolate chunks. The sourdough starter gives them that extra something… a tiny tang, a soft chew, and a whole lot of heart.
They taste like comfort, look like a weekend treat, and smell like you just made the best decision of the day. 🍪✨
There’s something about this cookie that feels like home. The oats make it hearty, the sourdough adds depth, and the dark chocolate melts into pure happiness. Soft middles, golden edges, a little sparkle of flaky sea salt. It’s simple, cozy, and entirely worth turning on the oven for. 💛
Some bakes are about more than flavor. They’re about slowing down, creating something by hand, and finding joy in the little moments, like this one.
🥰 Why You’ll Love These Cookies
🍪 Sourdough Starter – Adds that soft chew and tiny bit of tang you didn’t know your cookies needed.
🥣 Brown Sugar & Butter – Sweet, buttery, and cozy enough to make the kitchen smell like heaven.
🌾 Oats – A little hearty, a little wholesome, totally comforting.
🍫 Dark Chocolate – Melty, moody, and wildly satisfying.
🧂 Flaky Sea Salt – The sparkle that makes everything pop.
And then there’s this moment: warm cookies on the tray, butter and brown sugar in the air, chocolate glistening. Pure joy.
🍫 Baker’s Tease: Let’s Talk Chocolate
We used a mix of Ghirardelli 72% and 60% cacao chips for that melt-meets-magic balance. The darker chips keep things bold and slightly bitter, while the semi-sweet brings just enough creamy sweetness to make every bite addictive.
Want to make it your own?
Try chopped dark chocolate bars for dramatic chocolate pools, white chocolate for a playful twist, or caramel chips for a gooey surprise. There’s no wrong turn here, just melt, mix, and enjoy the cookie chaos. 🍪❤️
Let’s talk chocolate. Dark, rich, and a little dramatic. It’s the part of every cookie that makes you stop mid-stir and smile.
🥣 Baker’s Notes: Real Life, Real Cookies
Here’s where the magic happens and where tiny details seriously change the outcome.
These are the things that matter most:
✨ Oats Matter
We used old-fashioned rolled oats because that’s what most of us have on hand.
To get that soft, bakery-style oatmeal cookie texture:
Pulse your rolled oats
→ 3 to 4 quick pulses
→ Break them up just a little
→ Not into flour, not left whole
This helps the dough hydrate evenly so the cookies spread properly and stay soft in the center.
🥣 Using Rolled Oats vs Quick Oats
Rolled Oats (What we used)
✔ Use the same amount as quick oats (1:1)
✔ Pulse lightly to mimic quick oats
✔ Gives a chewy, textured cookie
✔ May need 1–2 extra minutes in the oven
Quick Oats (Easy substitute)
✔ Use the same amount
✔ No pulsing needed
✔ Produces a softer, more uniform cookie
✔ Spreads slightly faster
Both work beautifully; they just give different textures.
✨ If Your Dough Looks Dry
This can happen if:
- Your discard is thick
- Your oats weren’t pulsed enough
- Your flour is a little heavy
Simple fix:
Add 1–2 teaspoons of milk or melted butter
Let the dough rest 10–15 minutes
The oats soften, and the dough becomes perfect.
🍪✨ Keep ’Em Fresh: Storing & Freezing Tips
Freezer Magic (Raw Dough)
Scoop your dough balls
Freeze for 1 hour
Bag and label
Bake straight from frozen at 350°F for 12–14 minutes
(Just 1–2 extra minutes compared to fresh dough)
→ Thick, chewy, bakery beautiful.
Counter Storage (Baked Cookies)
Store airtight 3–4 days.
Slip a small bread slice into the container to keep them soft.
The bread gives up its moisture, and your cookies stay perfect.
Longer Storage
Freeze baked cookies in a single layer, then bag once solid.
Thaw in about 15 minutes or warm in the oven for 1–2 minutes for that just-baked magic.
Craving something fruity next? Try our Rustic Apple Cider Maple Sugar Cookies. 🍎✨
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Ingredients
Adjust Servings
| ¾ cup (170 g) unsalted butter, softened | |
| ¾ cup (150 g) packed light brown sugar | |
| ½ cup (100 g) granulated sugar | |
| 1 large egg | |
| ½ cup (100 g) runny sourdough starter or discard | |
| 2 tsp vanilla extract | |
| 2 cups (240 g) all purpose flour | |
| 1 tsp baking soda | |
| ¾ tsp fine sea salt | |
| 1 tsp ground cinnamon | |
| 200 g pulsed rolled oats, (2 cups) or use quick oats | |
| 1½ cups (250 g) dark chocolate chunks or chips | |
| Flaky sea salt for finishing |
Nutritional Information
Directions
Prep the oats
Mix the dry ingredients
Cream the butter and sugars
Add egg, sourdough and vanilla
Add the dry mixture
Add oats and chocolate
Scoop the dough
Bake
Optional tray bang for crinkles
Cool
✨ Enjoy!
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