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cookies on board with chocolate chips and oatmeal
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Sourdough Discard Chocolate Chip Oatmeal Cookies

If you are looking for a discard cookie that is soft, chewy and deliciously caramelly you have found them! Enjoy with a cold glass of milk or your favorite coffee!
Author Mariah Nienhuis

Ingredients

  • 14 T. butter softened (1 ¾ sticks)
  • ½ cup white sugar
  • 1 cup brown sugar packed
  • ½ cup sourdough starter discard room temperature
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cup old-fashioned oats
  • 1 ½ cup semi- sweet chocolate chips

Instructions

  • In a large bowl of a stand mixer, fitted with the paddle attachment, add the butter, and beat for 2-3 minutes, on medium speed, until light and fluffy.
  • Next, add both sugars and beat on medium speed for 2-3 minutes more. You want the batter to be whipped like. Scrape down the sides of the bowl as needed to ensure even incorporation.
  • Next, add in the discard and beat for 1 minute on medium speed. Then you will add the eggs one at a time mixing well after each addition. Beat this mixture for 1-2 minutes adding the vanilla extract.
  • In a separate medium bowl add the flour, baking soda, salt, and oats. Stir the dry ingredients to combine and then add to the wet ingredients and mix until just combined on low speed. Add in the chocolate chips and stir by hand with a spatula scraping down the sides of the bowl well as you mix them in.
  • Cover the bowl with plastic wrap and place in the fridge for at least 2 hours. About 15 minutes before you are ready to bake the cookies preheat your oven to 350 degrees.
    Mixed up cookie dough
  • When you are ready to bake the cookies take them out of the fridge and scoop them, using a cookie scoop, into dough balls and place onto a parchment-lined baking sheet. You will want to leave plenty of space in between the cookies. I usually do 9 per cookie sheet as they spread out some. NO need to flatten or press down the cookies.
    scooped cookies on parchment paper lined cookie sheet
  • Place in the preheated oven and bake for around 15-17 minutes or until set and nice and golden brown. Remove from the oven and let sit for 5 minutes before removing the cookies onto a wire rack to cool completely.

Notes

If your cookies seem to spread out too much simply add 2-4 T of flour to the batter and this should help!
Place your cookie dough in the fridge while each batch is baking for best results!
These cookies freeze well! Just place in a freezer bag or airtight container and place in freezer until needed.
https://thefarmchicken.com/sourdough-discard-chocolate-chip-oatmeal-cookies/