Sourdough Oatmeal Chocolate Chip Cookies

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Sourdough Oatmeal Chocolate Chip Cookies

Sourdough Oatmeal Chocolate Chip Cookies are soft, chewy, full of rich flavor, and easy to bake, making them perfect for sharing or freezing for later. They're also a great way to use up discard!

Prep Time15

Cook Time11

Chill Time1

Total Time1 26

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 127kcal

Author: Joy Kincaid

Equipment

Ingredients

3 1/4 cups old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter 2 sticks, room temperature
3/4 cup light brown sugar packed
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup sourdough discard
1 cup semi-sweet chocolate chips or raisins

Instructions

In a mixing bowl, add the oats, flour, baking soda, and salt. Whisk until combined. Set aside.
In a large mixing bowl, cream the butter with a hand mixer or stand mixer.
Add the brown sugar and granulated sugar. Mix well until all 3 ingredients are combined.
Add the eggs, one at a time. Mix well between each egg.
Add the vanilla extract and sourdough discard. Mix to combine all ingredients.
Add half of the flour/oats mixture to the wet ingredients. Mix until almost combined and then add the remaining flour/oats mixture. With the last addition, add the chocolate chips.
Mix until the flour/oat mixture is all incorporated into the dough. You will have no more dry flour, and the chocolate chips will be evenly distributed throughout the dough.
Cover the dough with a plastic wrap and chill for 1 hour or up to 24 hours.
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Using a medium cookie scoop (1 ½ tablespoons), scoop the dough into balls and place on the cookie sheet. Gently press down on each ball to flatten it out.
Leave enough room in between each cookie as they will spread out a little bit.
Bake cookies in the preheated oven for 9-11 minutes or until the edges are golden and the centers are set.
Cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.

Notes

How to Store:

Room temperature: Store in an airtight container for 4 to 5 days.

Freezer: These sourdough chocolate chip cookies also freeze really well for up to 2 months in a freezer-safe bag or container.

Recipe Tips:

To freeze the dough for use later, I like to make them into balls, and then freeze them individually. To flash freeze them, place cookie dough balls on a baking sheet lined with parchment paper for 1 hour, then transfer individually frozen dough balls into a zip lock bag. To bake, thaw frozen dough balls in the refrigerator overnight, and cook according to directions.
To reheat cookies for a “fresh out of the oven” experience, warm the oven to 350 degrees F and heat the cookies for 4-5 minutes.
Serve these chewy sourdough oatmeal cookies with milk, espresso, or hot cocoa.
Add some M&M, sprinkles, or different chips (caramel, peanut butter) in place of the chocolate chips.
Add some chopped nuts: peanuts, walnuts, or pecans.
Add some spices: Cinnamon and nutmeg are both good.
To use unsalted butter instead of salted, add 1/2 teaspoon of salt to the recipe.

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