If you want an easy, crowd-pleasing cookie, try these Oatmeal Sourdough Cinnamon Chip Cookies. Blended oats add a tender, slightly chewy texture while cinnamon chips bring warm, sweet pockets of flavor in every bite. This recipe is a delicious way to use sourdough discard, and it produces cookies that are crisp at the edges and soft in the center.
The oats are pulsed in a blender so they integrate smoothly into the dough while still giving that oatmeal character. These cookies take about 30 minutes from start to finish, including mixing and baking, so they’re perfect for a quick treat or to bake in batches.
Important Ingredients in Oatmeal Sourdough Cinnamon Chip Cookies
- Sourdough discard: For a mild sourdough flavor use discard no more than a day or two old. You can use fresh bubbly starter instead if you prefer. This recipe assumes 100% hydration discard; if your discard has a different hydration adjust the flour slightly.
- Unsalted butter: Using unsalted butter lets you control the salt level. Use softened butter for best results.
- Rolled oats: Rolled oats are pulsed in a blender for texture. Quick oats can be used, but they may not need as much pulsing.
- Egg: One egg helps emulsify the butter and sugar, creating a lighter dough.
- Sugars: A blend of brown sugar and granulated sugar gives depth and chew.
- All-purpose flour: This recipe works best with all-purpose flour; do not use bread flour.
- Cinnamon chips: Cinnamon chips are the flavor star here, but you can substitute chocolate chips, white chocolate, nuts, or dried fruit if you prefer.
How to Make Sourdough Oatmeal Cinnamon Chip Cookies
Using Sourdough Discard in Cookies
Some recipes benefit from the subtle tang of sourdough discard, and these oatmeal cinnamon chip cookies are one of them. If you use fresh discard the tang is barely noticeable and the discard simply adds depth and moisture. Older discard will produce a touch more sour flavor, which some bakers prefer. Because this recipe is written for 100% hydration discard, adjust the flour if your discard is thicker or thinner to achieve a soft, scoopable dough.
Mixing the Dough
Start by creaming softened butter until it lightens slightly. Add brown sugar and granulated sugar and beat until fluffy. Add the egg and mix until fully incorporated, then stir in the vanilla and sourdough discard just until combined.
In a separate bowl whisk together all-purpose flour, baking powder, baking soda, and salt. Pulse the rolled oats in a blender until coarsely ground and fold them into the flour mixture.
Add the dry ingredients to the butter mixture and mix until just combined. Fold in the cinnamon chips so they’re evenly distributed without overworking the dough.
Scooping the Cookies
Scoop the dough into balls and place them on a parchment-lined baking sheet, leaving space for the cookies to spread. About 12 cookies fit comfortably on a standard sheet pan. For consistent results, use a cookie scoop or measure by weight.
Convection Baking Tips
Convection bake helps produce crisp edges and a soft center. If your oven has a convection setting, bake at 375°F (convection) for 7–8 minutes or until the cookies are puffed and the edges are lightly golden. Remove them while the centers are still slightly soft; they will continue to set as they cool. If you don’t have convection, increase the oven temperature to 400°F and preheat for at least 15–20 minutes before baking.
Note: Let the cookies cool almost completely before serving so they have time to firm up. They’re still lovely warm, but cooling helps them hold their shape.
If you like this recipe, you’ll also love…
- Brown Butter Sourdough Chocolate Chunk Cookies
- Sourdough Snickerdoodle Cookies
- Molasses Ginger Sourdough Cookies
- Peanut Butter Sourdough Cookies
- Sourdough Fruit Pizza
Frequently Asked Questions
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze them on a tray. Once frozen, store the dough balls in an airtight container or freezer bag. Bake straight from frozen, adding a couple of minutes to the bake time, or thaw in the refrigerator overnight and bake as directed.
How should I store leftover cookies?
Once cooled, store cookies in an airtight container. They freeze well and can be enjoyed chilled or thawed to room temperature.
Can I refrigerate the dough for fermentation?
Yes. Refrigerate the dough overnight or up to a couple of days for a longer fermentation. This deepens the sourdough flavor and improves texture.
Are these cookies thin and crispy or thick and chewy?
These cookies are on the thicker, chewier side. For a thinner, crisper cookie, gently press the dough balls with your hand before baking and add a minute or two to the bake time.
Oatmeal Sourdough Cinnamon Chip Cookies
By: Amy Coyne
If you’re looking for a delicious and easy cookie recipe, try these oatmeal sourdough cinnamon chip cookies. Blended oats and cinnamon chips make a wonderfully balanced cookie.
Prep: 20 mins Cook: 8 mins Total: 28 mins Yield: 36 cookies
Ingredients
- 227 g unsalted butter, softened (1 cup)
- 230 g packed brown sugar (1 cup)
- 100 g granulated sugar (about 1/2 cup)
- 1 large egg (about 50 g)
- 130 g sourdough discard (100% hydration)
- 8 g vanilla extract (2 teaspoons)
- 300 g all-purpose flour (about 2 cups)
- 150 g rolled oats, pulsed in a blender (about 1 1/2 cups)
- 4 g baking powder (1 teaspoon)
- 6 g baking soda (1 teaspoon)
- 8 g salt (1 teaspoon)
- 200 g cinnamon chips (about 1 1/2 cups), or mix-ins of your choice
Instructions
- Preheat oven to 375°F (convection). If your oven does not have convection, preheat to 400°F and allow the oven to get fully hot.
- In a mixer or with a hand mixer, beat the softened butter until light. Add brown sugar and granulated sugar and beat until fluffy.
- Add the egg and beat until incorporated. Stir in vanilla and sourdough discard until combined.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Pulse the rolled oats in a blender until coarse and add to the flour mixture.
- Add the dry ingredients to the butter mixture and mix until just combined. Fold in the cinnamon chips.
- Scoop the dough into balls and place on a parchment-lined baking sheet, about 12 per sheet.
- Bake at 375°F convection for 7–8 minutes, until edges are lightly crisp and centers are still slightly soft. Let cookies rest on the sheet for about 5 minutes before transferring to a cooling rack. For non-convection ovens, bake at 400°F for about 8 minutes.
Notes
Cinnamon chips: Cinnamon chips work beautifully here, but you can substitute chocolate chips, white chocolate, nuts, or dried fruit.
Convection: Convection baking gives crisp edges and a chewy center. If you prefer a thinner, crunchier cookie, flatten the dough balls slightly before baking.
Sourdough discard: This recipe uses 100% hydration discard. If your discard is wetter or drier adjust the flour slightly to reach a soft dough consistency.
Nutrition (approximate per cookie)
Calories: 175 kcal • Carbohydrates: 24 g • Protein: 2 g • Fat: 8 g • Sugar: 9 g
Nutrition information is an approximation.