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Peanut Butter Oatmeal Cookies with Sourdough

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Delicious Sourdough Peanut Butter Oatmeal Cookies sourdough discard. your family will love these yummies.

Sourdough Peanut Butter Oatmeal Cookies With Chocolate Chips

Add chocolate or butterscotch chips to really up the sweet yumminess. The unfed Sourdough starter discard brings a deeper flavor to these chewy oatmeal chocolate chip cookies.

More Sourdough Cookies:

Sourdough discard cookies are one of our favorite ways to use up extra unfed starter. Your family will love these delicious sourdough cookies.

Find ALL of our sourdough discard recipes in our SOURDOUGH SECTION. We have so many great recipes to use up your extra sourdough starter both fed and unfed. Yum!

Super Chewy Sourdough Peanut Butter Cookies-Pin Image
Sourdough peanut butter oatmeal cookies are sprinkled with chocolate chips. These soft, chewy cookies are packed with rich peanut butter and oatmeal. This recipe is easy to follow and quick to make. They are sure to delight any peanut butter lover with their rich flavor and amazing texture.

Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies Recipe:

Homemade Food Junkie Community Involvement:

One of our sourdough bakers, Eva, requested this recipe. She made our peanut butter sourdough cookies and requested a chewy oatmeal cookie with the peanut butter.

I spent a morning working up this recipe. It turned out EXCELLENT. It’s been tested by several bakers from our instagram audience. They all loved it. I hope you agree.

Meanwhile Eva also made her own version of sourdough peanut butter oatmeal cookies. She kindly shared her low sugar recipe. I’ve reprinted it below our recipe card if you want to give it a try.

We love when our readers contribute recipes. Thanks so much Eva. 🙂

ADDITIONS AND SUBSTITUTIONS:

The world of homemade cookies has a lot of flexibility. Here are some ideas for additions and substitutions

  • Replace the chocolate chips or mix 50/50 with raisins to make oatmeal raisin cookies.
  • To increase the peanut butter flavor use UNFED starter and don’t use more than the recipe calls for. (You can reduce the starter by a third for more peanut butter flavor too.)
  • The baking chips can be chocolate chips OR (our favorite) butterscotch chips. OR any flavored baking chips you want to try.
  • Nuts can be added in small quantities (1 cup or less) so they don’t over power the cookie taste or texture. Make sure they are finely chopped.
  • You can omit all the baking chips and still have a great cookie.

TIPS:

  • Use a creamy Jiffy style peanut butter (any generic peanut butter like Jiffy will work fine). Natural peanut butters can make the cookies dry and crumbly.
  • Use regular old fashioned oats for best texture results.
  • Use UNFED sourdough discard. This means your discard is needing to be fed and cannot rise bread. A fed discard will alter the flavor and add puffiness.
  • Chill the dough only about 20 minutes for best results. you can store the dough in the fridge (up to three days in an airtight cover).
  • To bake with Long chilled dough set the dough out an hour or so to relax it before trying to make the cookies.
  • Line your cookie sheet with parchment paper or silicone mats for easiest cookie removal.
Peanut Butter Oatmeal Chocolate Chip Cookies Sourdough Discard Cookies
Oatmeal Peanut Butter Cookies

Freezing These Cookies:

This Oatmeal cookie recipe holds well in your cookie jar several days. They also freeze well.

I suggest you double the recipe and freeze one half of the recipe. These cookies make great foodie gifts BTW. 🙂

  1. Place your extra COOLED and set cookies into a heavy duty freezer ziplock bag.
  2. SUCK out all the air with a straw. Or suck it out through the uncompleted seal and then seal it fast.
  3. Label the bag with the recipe name and date.
  4. Freeze for up to two months.

To Defrost:

Remove from the freezer bag the amount of cookies you wish to defrost. Set them out on the counter covered at room temperature.

They should defrost within an hour. Do NOT microwave the frozen cookies for a quick defrost. They will not defrost evenly and your results will be unsatisfactory.

Sourdough Oatmeal Peanut Butter Chocolate Chip Cookies-Pin Image
Sourdough Oatmeal peanut butter cookies are sprinkled with chocolate chips. These are soft, chewy and packed with rich peanut butter. This recipe is easy to follow and quick to make. They are sure to delight any peanut butter lover with their rich flavor and amazing texture.

Your Printable Recipe Card:

Peanut Butter Oatmeal Cookies With Sourdough
Yield: 40 cookies

Peanut Butter oatmeal Cookies with Sourdough

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Delicious chewy sourdough peanut butter oatmeal cookies with chocolate chips is an easy sourdough discard recipe your family will love. Beautifully textured and flavorful. These cookies hold several days and freeze well.

Ingredients

  • 1 Cup (260 g) peanut butter-creamy Jiff style
  • 1 1/2 Cups (300 g) firmly packed brown sugar
  • 1 Cup (235 g) butter softened
  • 1 tsp. vanilla
  • 2 large eggs
  • 2/3 Cup (155 g) starter-unfed
  • 2 Cups(250 g) all purpose flour
  • 1 tsp.baking powder
  • 1 tsp.baking soda
  • 1 tsp. salt
  • 2 Cups (180 g) regular oats
  • 2 Cups ( 309 g) semi sweet chocolate chips OR butterscotch chips.

Instructions

  1. in a large mixing bowl put the peanut butter,brown sugar butter and vanilla. mix with a hand mixer until fluffy.
  2. add the eggs and starter. blend until smooth.
  3. add in the flour, baking soda, salt and baking powder. mix well.
  4. Stir in the oats with a wooden spoon.
  5. Stir in the chips now if using.
  6. chill the dough in the fridge for 20 minutes.
  7. Drop on greased or lined cookie sheet by teaspoon or cookie scoop.
  8. Bake at 350 degrees F. for 9 to 11 minutes until just lightly browned.

Notes


Use a creamy style Jiff type brand (generics work fine) for best results. Natural brands tend to make a drier cookie that fall apart.

Additions and Substitutions:

The world of homemade cookies has a lot of flexibility. Here are some ideas for additions and substitutions

  • Replace the chocolate chips or mix 50/50 with raisins to make oatmeal raisin cookies.
  • To increase the peanut butter flavor use UNFED starter and don't use more than the recipe calls for. (You can reduce the starter by a third for more peanut butter flavor too.)
  • The baking chips can be 50/50 chocolate chips or 100% butterscotch chips. (I do that all the time.
  • Nuts can be added in small quantities (1 cup or less) so they don't over power the cookie taste or texture. Make sure they are finely chopped.
  • You can omit all the baking chips and still have a great cookie.

TIPS:

  • Use a creamy Jiffy style peanut butter (any generic peanut butter like Jiffy will work fine). Natural peanut butters can make the cookies dry and crumbly.
  • Use regular old fashioned oats for best texture results.
  • Use UNFED sourdough discard. This means your discard is needing to be fed and cannot rise bread. A fed discard will alter the flavor and add puffiness.
  • Chill the dough only about 20 minutes for best results. If you forget and the dough gets too hard let it sit on the counter until it's workable.
  • You can store the dough in the fridge (up to three days in an airtight cover).
  • To bake with Long chilled dough set the dough out an hour or so to relax it before trying to make the cookies.

FREEZING THESE COOKIES:

This Oatmeal cookie recipe holds well in your cookie jar several days. They also freeze well.

I suggest you double the recipe and freeze one half of the recipe. These cookies make great foodie gifts BTW. ?

  1. Place your extra COOLED and set cookies into a heavy duty freezer ziplock bag.
  2. SUCK out all the air with a straw. Or suck it out through the uncompleted seal and then seal it fast.
  3. Label the bag with the recipe name and date.
  4. Freeze for up to two months.

TO DEFROST:

Remove from the freezer bag the amount of cookies you wish to defrost. Set them out on the counter covered at room temperature.

They should defrost within an hour. Do NOT microwave the frozen cookies for a quick defrost. They will not defrost evenly and your results will be unsatisfactory.

Nutrition Information

Yield

40

Serving Size

1 cookie

Amount Per Serving Calories 67Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 66mgCarbohydrates 13gFiber 0gSugar 6gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sourdough Peanut Butter Chocolate Chip Cookies-Pin Image
Delicious Sourdough Peanut Butter Oatmeal Cookies sourdough discard. Add chocolate or butterscotch chips to really up the sweet yumminess. The unfed Sourdough starter discard brings a deeper flavor to these chewy oatmeal chocolate chip cookies.

Eva’s Low sugar Version:

While I was creating my sourdough peanut butter oatmeal cookies Eva made her own low sugar version. They are VASTLY different recipes.

Eva was generous and kindly shared her recipe for those of you with a low sugar requirement. Thank you so much Eva!

I have reprinted her recipe below for your convenience. But it will not print. You will need to copy and paste the recipe into your personal notes system.

Ingredients:

  • 4 Cups Old-Fashioned Oatmeal
  • 2/3 Cup Boiling Water
  • 2 Cups self-rising Flour
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • 1/2 Cup golden sugar (scant)
  • 1 Cup Canola Oil
  • 2 heaping spoonfuls of creamy peanut butter – about 1/2 cup
  • 2 eggs
  • 6 TBS unfed sourdough starter
  • 1/2 cup mini-choc chips

Instructions:

  • 1. Add water to oats and stir. Let stand 15 minutes so the oats absorb water and the mixture cools down.
  • 2. Combine the flour, salt and baking soda and sugar in a large bowl.
  • 3. In another mixing bowl (I use my 4 cup measuring cup), mix the oil and peanut butter with a whisk.
  • 4. Add eggs and starter. Mix well.
  • 5. Add the softened oats to the flour mixture and mix until blended (can use hands).
  • 6. Add the wet to the dry.
  • 7. Add the chocolate chips if using
  • 8. Shape into balls
  • 9. Preheat an oven to 375 F.
  • 10. Bake for 15-20 minutes until they are golden brown.

Please let us know how your cookies turn out and which recipe you are working with. We LOVE input from our Homemade Food Junkie community.

Tag us on instagram with your stories and pics of our recipes. We like and share!

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