Sourdough Oatmeal Chocolate Chip Cookie Bars
These sourdough oatmeal chocolate chip cookie bars are soft, thick, and chewy. Made with oats, sourdough discard, and loaded with chocolate chips. They are the perfect thick and gooey sourdough cookie bar everyone will love!
Ingredients
- 1 cup salted butter melted
- 1 ½ cups brown sugar
- 2 eggs
- ⅔ cup sourdough discard
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 ½ cups oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉ (180℃). Line a 9x13 glass baking dish with parchment paper and set aside.
- Add melted butter and brown sugar to a mixing bowl and combine. Add eggs, sourdough discard, and vanilla extract. Mix to combine.
- Add salt, baking soda, and ground cinnamon. Mix and scrape down sides of bowl with a spatula as needed. Add flour and oats and mix well. Fold in chocolate chips.
- Pour batter into parchment lined baked pan and spread evenly with a spatula. Bake at 350℉ (180℃) for 20-22 minutes until golden brown all over and the middle is mostly set. Do not over-bake; the cookie bars will continue to set as they cool.
- Allow to cool completely before slicing and serving. Enjoy!
Notes
Batter - The batter for these sourdough cookie bars will be thick so make sure you spread it evenly in the baking pan for even baking.
Oats - You can use either quick oats or old-fashioned oats for this recipe. Either one will work!
Chocolate chips - I use regular semi-sweet chocolate chips for this recipe but you can use mini semi-sweet or dark chocolate chips as well.
Baking - Just like when perfecting a chewy cookie, the key is to slightly underbake these cookie bars. It should be golden brown all over and the edges set with middle slightly underdone. It will continue to set as it cools so watch carefully that you don't over-bake. Add just a couple minutes at a time of extra baking when nearing the perfect golden brown.