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Chewy Sourdough Discard Chocolate Chip Cookies with Oats

These chewy sourdough discard chocolate chip cookies are packed with oats and rich chocolate chips—soft, hearty, and the perfect way to use up extra starter. A wholesome twist on a classic favorite!

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Ingredients

  • 1 cup butter softened
  • ½ cup sourdough discard
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups rolled oats
  • 1 tsp vanilla
  • 1 ½ cup chocolate chips
  • flaky salt for topping

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In the bowl of a stand mixer add butter, discard, sugar, brown sugar, and eggs. Mix on low until the mixture is blended well. (1-2 minutes)
  • In a medium bowl, whisk together flour, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix until incorporated. 
  • Add oats and vanilla and mix well. 
  • Mix in chocolate chips.
  • Place 1-2 tablespoon sized scoops of dough on the lined baking sheet and gently press down each scoop of dough. 
  • Bake for 10 minutes. The cookies may seem too soft, but the bottoms should be golden brown. Do not over bake.
  • Sprinkle with flaky salt if you choose. 
  • Allow the cookies to sit ont he baking sheet for an additional 3-4 minutes before moving to a cooling rack. This will allow the cookies to continue baking and give a perfectly chewy constancy.