Sourdough Oatmeal Chocolate Chip Cookies
These sourdough oatmeal chocolate chip cookies are chewy, soft, and packed with rich chocolate chunks and the perfect touch of sourdough tang. They’re the ultimate way to use sourdough discard, delivering deep, comforting flavor with every bite.
Equipment
- Mixing bowls
- Electric mixer (optional but helpful)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Parchment-lined baking sheets
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 cup sourdough discard unfed
- 1½ cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then add the sourdough discard and mix until combined.
- Stir in flour, baking soda, and salt until just incorporated.
- Fold in oats and chocolate chunks, mixing only until evenly distributed.
- Chill the dough for 20-30 minutes for thicker, chewier cookies.
- Scoop heaping tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm, or store in an airtight container at room temperature for up to 5 days.
Notes
Nutritional Information (Per Cookie - Approximate)
- Calories: 210
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 16g
- Protein: 3g
- Sodium: 90mg
