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In a stand mixer, cream together softened butter and sugar until light and fluffy
Next, pour in sourdough starter and maple syrup and mix until combined.
Turn the mixer on low and add flour and oats.
Cover with a tea towel and allow to sit in a warm place for 12-24 hours if desired, or move onto the next step for the quick version.
The next day, preheat oven to 350 F.
To the dough, add egg, vanilla extract, baking soda, baking powder, cinnamon, and salt to the dough.
Mix until combined.
Fold in chocolate chips or blueberrie
Scoop dough onto a parchment-lined baking sheet.
Bake for 15-20 minutes for larger cookies and 12-15 minutes for smaller cookies. The edges should start to turn golden in color.
Cool before serving.