Favorite Peanut Butter Oatmeal Sourdough Cookies

Chocolate and peanut butter lovers rejoice! These thick and chewy peanut butter oatmeal sourdough cookies make the perfect sweet treat! Soft and chewy and packed with delicious add-ins like peanut butter, oats, and chocolate chips and then given a little gut healthy boost with the addition of sourdough… this is the ultimate sourdough cookie recipe!

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Here’s the deal.

I had a very specific craving for peanut butter cookies. And not just any kind of peanut butter cookie. Like a big, bakery-style cookie. You know the kind! Thick and chewy, with crisp edges and a soft center.

Cookies are one of my favorite dessert recipes, for multiple reasons. The flavor combinations are endless, and ever since I discovered I could throw in some of my sourdough starter for a little gut healthy boost, I’ve been busy making all sorts of delicious sourdough cookie recipes. This sourdough chocolate chip cookie recipe is probably the #1 reader favorite here on the blog, while these sourdough brown sugar toffee cookies are a close second (in my book anyway!)

Since I wanted a thick and chewy peanut butter cookie, I decided to play around with a bunch of add ins. My first thought was to add in oats (delicious), and then hey, while we’re at it, why not throw in some chocolate chips? And then some sourdough starter?

So, I give you peanut butter oatmeal chocolate chip sourdough cookies.

Quite a mouthful. Literally. Haha!

Let’s make them!

Quick Recipe Snapshot

TOTAL TIME: 10-12 minutes bake time, with 1 hour chill time recommended.
YIELD: 24 cookies, depending on how big you scoop ’em!
STORAGE: Leftover cookies will store well in an airtight container for up to 5 days.
BEST SERVED WITH: A cold glass of milk 🙂

Step by Step Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
2. Beat in the eggs, sourdough discard, peanut butter, and vanilla extract and mix until light (about 1 minute).
3. Begin adding in the dry ingredients, mixing until combined.
4. Add in the oats and chocolate chips and mix well.
5. Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
6. Once ready to bake, preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
7. Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
8. Bake in preheated oven for approximately 12-14 minutes. Take them out when they are just barely starting to turn golden brown.
9. For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
10. Baked cookies will store well in an airtight container for up to a week. Enjoy!

Make Ahead and Storage Instructions

• Make Ahead Instructions: This cookie dough can be made ahead of time and then stored in the refrigerator for up to 3 days. Once you’re ready to use, allow the dough to come to room temperature and then proceed to scoop and bake. Baked cookies will freeze well in an airtight, freezer-safe container (I usually use a large Ziploc bag) for up to 3 months. Unbaked cookie dough balls will also freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw beforehand!
• Storage: Baked cookies will store well in an airtight container for up to 5 days.
  

Recipe FAQs

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Peanut Butter Oatmeal Sourdough Cookies

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5 from 2 reviews

• Author: Rachael
• Total Time: 1 hour 22 minutes

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Description

Chocolate and peanut butter lovers rejoice! These thick and chewy peanut butter oatmeal sourdough cookies make the perfect sweet treat! Soft and chewy and packed with delicious add-ins like peanut butter, oats, and chocolate chips and then given a little gut healthy boost with the addition of sourdough… this is the ultimate sourdough cookie recipe!

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Ingredients

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• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1 tsp salt
• 1 cup 2 sticks butter, softened
• 1 cup white granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup creamy peanut butter
• 1/2 cup sourdough discard
• 2 tsp pure vanilla extract
• 2 cups old fashioned rolled oats
• 1 1/2 cups semi-sweet chocolate chips

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Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
2. Beat in the eggs, sourdough discard, peanut butter, and vanilla extract and mix until light (about 1 minute).
3. Begin adding in the dry ingredients, mixing until combined.
4. Add in the oats and chocolate chips and mix well.
5. Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
6. Once ready to bake, preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
7. Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
8. Bake in preheated oven for approximately 12-14 minutes. Take them out when they are just barely starting to turn golden brown.
9. For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool. Enjoy!

Notes

I HIGHLY recommend chilling the dough for best results.

If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.

I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.

Feel free to experiment with different flavors. I add chopped pecans in this cookie recipe. Dark chocolate chips would also be a delicious swap.

Make Ahead Instructions: This cookie dough can be made ahead of time and then stored in the refrigerator for up to 3 days. Once you're ready to use, allow the dough to come to room temperature and then proceed to scoop and bake.

Freezing Instructions: Baked cookies will freeze well in an airtight, freezer-safe container (I usually use a large Ziploc bag) for up to 3 months. Unbaked cookie dough balls will also freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw beforehand!

Storage: Baked cookies will store well in an airtight container for up to a week.

• Prep Time: 10 minutes
• Cook Time: 12 minutes

If you loved this recipe for peanut butter oatmeal sourdough cookies, be sure to come back and leave a 5 star review! You can tag me on Instagram with your creations @ourhandcraftedhomeblog.

rachael