Best Chewy Sourdough Oatmeal Chocolate Chip Cookies
These chewy, brown sugar oatmeal chocolate chip cookies are one of the most delicious ways to use up sourdough discard! They have buttery, golden edges and gooey middles, with nutty oats and melty chocolate in every bite. No fancy techniques needed, just the addition of leftover sourdough starter that gives them the absolute perfect texture.
Yield: 18 cookies
Ingredients
- 130 grams softened, unsalted butter
- 145 grams brown sugar
- 100 grams granulated sugar
- 1 large egg
- 2 1/4 teaspoons vanilla extract
- 75 grams sourdough discard
- 165 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon + pinch of fine salt
- 120 grams old-fashioned oats
- 110 grams chopped dark chocolate from a bar*
- flaky salt for finishing, optional
Equipment
Instructions
- In the bowl of a stand mixer, beat the butter on medium speed until creamy, about 1 minute. Scrape down the bowl. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2 to 3 minutes, stopping once to scrape the sides of the bowl.
- Then add egg, vanilla, and sourdough discard. Mix on low speed until mostly combined.
- Grab a bowl and add the flour, baking soda, cinnamon, and salt. Stir, then add to the bowl that's on the stand mixer. Mix on medium speed until mostly combined, a few flour streaks are okay. Add the oats and chopped chocolate and mix on low speed until just combined. Remove bowl and use spatula to clean the sides and bottom of the bowl to make sure everything is incorporated.
- Refrigerate dough for 1 hour (up to overnight - the longer you refrigerate, the more flavor they will have).
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper. Scoop dough into 55 gram balls and place 8 of them onto baking sheet.
- Bake for 13ish minutes, until edges are just golden and center looks melty and slightly underbaked. (They will continue to bake when you take them out of the oven.) Remove from oven and place pan on wire rack. Sprinkle with a little flaky salt, if desired. Let cool for 5 minutes, then take cookies off the pan.
Notes
- You can refrigerate the dough for up to 24 hours. The longer they are in the fridge, the more you will be REWARDED with a more intensified the flavor and goodness.
- I highly recommend using an inexpensive oven thermometer when you are baking, as no oven is calibrated exactly precise, even one that is brand new. Your other likely runs hotter or cooler than it actually reads, and this can determine how much your cookies spread or do not spread and if they will look and taste like the recipe was written for. Using an oven thermometer allows you to slightly adjust the temperature to make it correct.
- If you use chocolate chips, these cookies will not spread like they should. Chocolate chips have emulsifiers, which means they don't melt as well and the cookies are thicker than desired.
