Sourdough Oatmeal Chocolate Chip Cookies
These sourdough oatmeal chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips. Made with tangy sourdough discard and wholesome oats, they're the perfect same day sourdough cookie.
Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 cup salted butter 2 sticks, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ¾ cup sourdough discard
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups all purpose flour
- 3 cups instant oats
- 2 cups semi-sweet chocolate chips
- ½ cup sweetened coconut flakes (optional)
Instructions
- In a stand mixer or large bowl, combine softened butter and sugars. Beat on medium speed or mix by hand for 2 minutes until creamed together.
- Add eggs, sourdough discard, and vanilla extract to mixture and mix to combine. Use a spatula to scrape down the sides of the bowl as needed to make sure everything is mixed evenly.
- Add baking soda, salt, ground cinnamon, and nutmeg to batter. Mix to combine. Add flour by 1/2 cups at a time and mix to combine.
- Add oats 1 cup at a time and mix. Add chocolate chips (and optional coconut flakes if desired). Mix until evenly distributed. The dough will be very soft. Cover mixing bowl with plastic wrap and chill dough in the refrigerator for at least 1 hour. This is important--don't skip chilling!
- When dough is almost done chilling, preheat the oven to 375℉ (190℃). Scoop mounded balls of dough onto a parchment covered cookie sheet. Bake for 10-12 minutes until the edges of the cookies are brown and the middle looks slightly underdone. Allow to set on cookie sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- To make sure all ingredients are evenly mixed, add the flour and oats a little at a time while mixing.
- Chilling the dough is important if you don't want thin cookies. Don't skip this step!
- If you want soft, chewy cookies, be careful and don't over-bake them. The edges will be golden brown and the center of the cookies will look slightly underdone. Pull them out of the oven and let them sit on baking sheet for 5 minutes to continue cooking.
- To make thick cookies, mound the dough ball into a little tower (think a cylinder like a tree trunk). As the cookie bakes it will spread out but still be thick.