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Sourdough Oatmeal Chocolate Chip Cookies

Total Time

Prep: 20 min. Bake: 15 min./batch


4 dozen

My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Sourdough Oatmeal Chocolate Chip Cookies Recipe photo by Taste of Home
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  • 1-1/4 cups packed brown sugar
  • 1 cup butter, room temperature
  • 2 cups Sourdough Starter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3-1/2 cups quick-cooking oats
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup toasted chopped pecans, optional


  1. Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans.
  2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container.

Can you freeze Sourdough Oatmeal Chocolate Chip Cookies?

Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts

1 cookie: 122 calories, 6g fat (3g saturated fat), 10mg cholesterol, 59mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.

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