Sourdough Oatmeal Chocolate Chip Cookies
Yield: 20 cookies
Brown butter sourdough oatmeal chocolate chip cookies. Use your discard to make chewy, bakery-style cookies with nutty flavor.
Ingredients
- 280 grams all-purpose flour 2 cups
- 6 grams baking soda 1 teaspoon
- 3 grams cinnamon (optional) 1 1/2 teaspoons
- 6 grams salt 1 teaspoon
- 270 grams old-fashion rolled oats, uncooked 3 cups
- 226 grams unsalted butter 1 cup
- 150 grams white sugar 3/4 cup
- 180 grams brown sugar 3/4 cup + 2 Tablespoons
- 110 grams large eggs 2
- 6 grams vanilla 1 1/2 teaspoons
- 120 grams sourdough discard 1/2 cup
- 250 grams chocolate chips 1 1/2 cups
Instructions
- First, prepare the brown butter. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180 grams of browned butter. Time saving tip - prepare the browned butter the day before. Cover and cool in your fridge until the following day. If you'd like to skip the brown butter all together, use 180 grams of melted butter instead.226 grams unsalted butter
- Carefully remove the browned butter from the heat and pour it into a bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
- While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking soda, cinnamon (optional), salt and rolled oats. Whisk until thoroughly combined. Set aside.280 grams all-purpose flour, 3 grams cinnamon (optional), 6 grams salt, 6 grams baking soda, 270 grams old-fashion rolled oats, uncooked
- Once the browned butter is at room temperature, add both sugars and the brown butter to a bowl of a stand mixer with a paddle attachment. Mix on low until there are no more lumps. Then add in the eggs, vanilla extract, and sourdough discard, and mix until fully incorporated.150 grams white sugar, 180 grams brown sugar, 110 grams large eggs, 6 grams vanilla, 120 grams sourdough discard
- While still mixing on low, slowly pour the dry ingredients and continue to mix on low until there are a few streaks of flour left.
- With a rubber spatula, fold the chocolate chips into the cookie dough until evenly distributed and the flour mixture is fully incorporated.250 grams chocolate chips
- Scoop 75g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, and place on a parchment paper-lined baking sheet. Top the dough balls with a few extra chocolate chips. Repeat with the remaining dough. The cookie dough will be slightly sticky.
- Once all of the dough balls have been shaped, cover the baking sheet and chill the cookie dough in the fridge for at least 2 hours, overnight is best!
- When ready to bake, preheat the oven to 375 degrees F.
- Place 6 dough balls on a parchment paper lined baking sheet and bake for 12-15 minutes, or until the edges are just golden brown.
- Leave the cookies on the warm baking sheet for 5 minutes before carefully placing them on a wire rack to cool.
- Sprinkle on some flaky salt, serve slightly warm and enjoy!
Notes
Ingredients & Substitutions
- Flour: I used all-purpose flour for these sourdough oatmeal chocolate chip cookies, and the dough turns out right every single time.
- Oats: For nutty, chewy cookies, use old-fashioned oats (rolled). Instant oats are much thinner and won’t hold up their shape as well in this cookie recipe.
- Butter: Browned butter helps to remove some of the water content added by the sourdough discard. It also gives the cookies a better texture and adds a delicious nutty flavor.
- Sourdough discard: For sweet treats like these cookies, I prefer to use fresh sourdough starter discard, no older than 1-2 days. You can also use an active starter; use the same amount in grams.
- Chocolate Chips: I like using a mix of sweet chocolate chips and chopped chocolate chunks because they melt differently and give the cookies a great texture. Milk chocolate chips add a softer and sweeter flavor, while dark chocolate chips taste a little richer. You can use any mix you like, from chips to chunks and from milk to dark, and whatever you already have works perfectly.
- Baking Soda: Baking soda helps the dough rise just enough to stay thick and chewy. It also reacts with the acidity in the sourdough discard to give the cookies a little lift. Each cookie comes out with golden edges and a soft, chewy center.
- Cinnamon: Cinnamon adds a light warmth that blends in with the oats and browned butter. It stays subtle and doesn’t take over the cookie.
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 123mg | Fiber: 2g | Sugar: 24g | Vitamin A: 313IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg
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