Sourdough Peanut Butter Oatmeal Chocolate Chip Cookies
These sourdough peanut butter oatmeal chocolate chip cookies are 3 of your favorite cookies rolled into one! Big, fat, chunky cookies with crispy edges and gooey centers. Made with sourdough discard, oats, peanut butter, and loaded with chocolate chips and chunks. These cookies are UNREAL.
Ingredients
- 1 cup salted butter softened to room temperature
- 1 cup white sugar
- ½ cup brown sugar
- 1 cup creamy peanut butter
- ½ sourdough discard
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- 2½ cups quick oats
- 2½ cups semi-sweet chocolate chips/chunks OR combo of your favorites I used 1½ cups regular semi-sweet chips, ½ semi-sweet chunks, & ½ cup dark chocolate chips for this recipe = 2½ cups
Instructions
- Using a hand mixture or stand mixer with a paddle attachment, combine the softened butter, white sugar, and brown sugar together in a large mixing bowl. Cream together on medium-high speed for about 2 minutes.
- Add peanut butter, sourdough discard, eggs, and vanilla extract to the bowl. Mix to combine, stopping occasionally to scrape down the sides of the bowl with a spatula.
- Add salt, baking powder, baking soda, and ½ cup of the flour. Mix to combine. Add the remaining 1 cup of flour and scrape down the sides of the bowl with a spatula to make sure everything is evenly combined.
- Add quick oats ½ cup at a time while the mixer is running on low speed. Continue until all the oats have been added. The batter will be very thick so stop the mixer halfway through to scrape down the sides and the bottom of the bowl.
- Add chocolate chips or chocolate chunks and mix on low speed. Use a spatula to fully mix the bottom. Again, the batter will be THICK.
- Cover the bowl with plastic wrap and chill in the refrigerator for up to an hour. You want the dough firm enough to be scooped into round balls but not too hard that it's unable to be easily scooped.
- Once dough has chilled, preheat oven to 350℉ (177℃). Line a large baking sheet with parchment paper.
- Using a large spoon, ice cream scoop, or cookie scoop, scoop balls of dough and place spaced apart on baking sheet. You can dot the tops of the cookie dough balls with a few more chocolate chips for looks before baking.
- Bake for 12-14 minutes until the edges are golden and the center still looks a bit underdone. Do not over bake! Remove the pan from the oven and allow cookies to rest on the pan for 5 minutes before transferring to a wire cooling rack.
- In between baking trays of cookies, put the dough back in the fridge so it stays chilled and easy to scoop. Allow the baked cookies to cool on a wire rack and then enjoy!
Notes
Thick batter - The batter for these sourdough cookies will be very thick so mix it well and scrape down the sides of the bowl often. Make sure you incorporate all the dough from the bottom. Give it a good stir by hand with a spatula after adding all the chocolate chips.
Chocolate chips - I used a mix of regular semi-sweet chocolate chips, semi-sweet chocolate chunks, and dark chocolate chips for this recipe. You can use a mixture of your favorite semi-sweet or dark chocolate pieces or you can use all semi-sweet chips. Totally up to you!
Peanut butter - I recommend using creamy peanut butter for this recipe.
Oats - I recommend using quick oats for this recipe. It will create fluffier, chewier cookies. You can use old-fashioned (rolled oats) if that's what you have on hand. But pulse them in a food processor or blender first to break them up.
Baking - The key to perfecting a chewy cookie is to slightly underbake it and allow it to cool on the pan. These cookies are done when the edges are golden brown, the cookie is puffed up, and the center is still slightly underdone. Leave them on the baking pan for 5 minutes after pulling the tray out of the oven. The cookies will deflate and continue to set on the pan.