Sourdough Discard Oatmeal Chocolate Chip Cookies

Thick and chewy oatmeal chocolate chip cookies with crispy edges and a soft, gooey middle. Sourdough discard adds a subtle tang while pulsed rolled oats give great texture.

Ingredients

• 170g unsalted butter, softened (about 3/4 cup)
• 170g brown sugar (3/4 cup plus 1 tablespoon)
• 75g granulated sugar (about 1/3 cup)
• 1 large egg (about 50g)
• 100g sourdough discard (scant 1/2 cup)
• 6g vanilla extract (about 1.5 teaspoons)
• 300g all-purpose flour (about 2 cups)
• 5g baking powder (about 1 teaspoon)
• 5g baking soda (about 1 teaspoon)
• 6g salt (about 1 teaspoon)
• 110g rolled oats, pulsed in a blender (about 1 cup)
• 360g semi-sweet chocolate chips (about 2 cups)

Directions

Key ingredients

Baking Soda & Baking Powder · Vanilla Extract

1. Preheat oven to 375F convection and line a baking sheet with parchment paper.
2. Beat the softened butter until fluffy. Add the brown and granulated sugars and cream together.
3. Add the egg and whip until incorporated. Add the sourdough discard and vanilla extract; mix until smooth.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Pulse the rolled oats in a blender until coarse, then add to the flour mixture.
5. Add the dry ingredients to the butter mixture and mix until combined. Fold in the chocolate chips.
6. Scoop the dough onto the parchment-lined sheet, about 12 cookies per sheet.
7. Bake at 375F convection for 7-8 minutes, until puffed with crispy edges. Let rest 5 minutes on the sheet before removing. (No convection: preheat 20 minutes and bake at 400F for about 8 minutes.)

Notes

Use fresh or 1-2 day old sourdough discard for a mild flavor; older discard gives more tang. Pulse rolled (old-fashioned) oats until coarse for the best texture; quick oats work as a substitute. Cookies bake up thick and chewy, so flatten the dough balls slightly before baking for crispier cookies. Dough balls or baked cookies freeze well in an airtight container. Adapted from Amy Bakes Bread.