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 with oats, sourdough, and melted chocolate.🍪🍂
If cookies could hug you, these sourdough oatmeal cookies would give you a bear hug. They’re buttery and soft in the middle, golden on the edges, and full of rich dark chocolate. The sourdough starter gives them that extra something: a little tang, a little 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 just feels like home. The oats make it hearty, the sourdough adds a little depth, and the dark chocolate melts into pure happiness. Soft in the middle, golden on the edges, and finished with a sprinkle of flaky sea salt. It’s comfort food with personality. Simple, cozy, and absolutely 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, the air filled with butter, brown sugar, and a hint of sourdough.
🍫 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
Oats matter
We used old-fashioned rolled oats because that’s what most of us have in the pantry. To get that perfect soft texture without using quick oats, pulse your rolled oats in a food processor or blender just three or four quick times. Break them up a little, not into flour. This helps the dough hydrate evenly and gives you those chewy centers instead of dry, crumbly cookies.
🥣 How to Substitute Rolled Oats for Quick Oats
- Use the same amount (1:1).
- Pulse them a few times in a food processor or blender (three to four quick pulses). This breaks them down just enough to behave more like quick oats while still keeping that lovely chewy texture.
- If you don’t pulse them, the cookies will turn out a little heartier and chewier. Still delicious, just less soft.
- Watch the bake time. You might need an extra minute or two in the oven because rolled oats absorb moisture more slowly.
✨ Optional Tip
If your dough looks a bit dry after mixing, add one or two teaspoons of milk or melted butter to help hydrate the rolled oats. Let the dough rest ten to fifteen minutes before baking so the oats can soften a bit.
🍪✨ Keep ‘Em Fresh: Storing and Freezing Tips
Warm cookies today, perfect cookies tomorrow.
Freezer Magic
If you’re not baking all your dough at once, scoop the dough and place the balls on a parchment-lined tray. Freeze for one hour until solid, then transfer to a sealed freezer bag or airtight container. Label and date them so you know what’s waiting for you on your next cookie night.
Bake straight from frozen, no thawing needed. Just add one to two extra minutes to the bake time and they’ll come out thick, chewy, and golden.
Counter Storage
Once baked, cookies stay soft and dreamy for three to four days in an airtight container at room temperature. Slip a small slice of bread in the container to keep them extra moist. The bread gives up its moisture to keep your cookies perfect.
Longer Storage
Freeze baked cookies in a single layer, then bag them up once solid. They thaw perfectly in about fifteen minutes, or you can warm them in the oven for a minute or two for that just-baked feeling.
Craving something fruity next? Try our Rustic Apple Cider Maple Sugar Cookies. 🍎✨
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Ingredients
Adjust Servings
| 1 cup (227 g) unsalted butter, softened | |
| 1 cup (200 g) packed brown sugar | |
| ½ cup (100 g) granulated sugar | |
| 1 large egg | |
| 1 cup (240 g) sourdough starter or discard | |
| 2 tsp vanilla extract | |
| 2 cups (240 g) all-purpose flour | |
| 1 tsp baking soda | |
| ½ tsp fine salt | |
| 1 tsp cinnamon | |
| ¼ tsp nutmeg | |
| 2½ cups (240 g) rolled oats or pulsed quick oats | |
| 1½ cups (250 g) dark chocolate chunks or chips | |
| Flaky sea salt for finishing |
Optional Cream Cheese Filling
Nutritional Information
Directions
Cream the Butter and Sugars
Add the Sourdough and Egg
Whisk the Dry Ingredients
Combine Wet and Dry Mixtures
Fold in Oats and Chocolate
Scoop the Dough
Bake to Perfection
Scoot for the Perfect Shape
Finish and Cool
Enjoy the Afterglow
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