Sourdough Discard Oatmeal Chocolate Chip Cookies

These Sourdough Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor. Made with sourdough discard, they have a slight tang that enhances their depth and texture. No long fermentation needed—just mix, bake, and enjoy! Perfect for using up extra discard while making a delicious treat.

Prep Time 10

Cook Time 10

Total Time 20

Servings 20 cookies

Ingredients

113 g unsalted butter ½ cup, softened
100 g brown sugar ½ cup, packed
65 g granulated sugar ⅓ cup
100 g sourdough discard about ½ cup, unfed
1 large egg
5 g vanilla extract 1 teaspoon
150 g old-fashioned rolled oats 1 ½ cups
110 g all-purpose flour ¾ cup + 2 tablespoons
2 g baking soda ½ teaspoon
3 g salt ½ teaspoon
135 g chocolate chips ¾ cup

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
113 g unsalted butter, 100 g brown sugar, 65 g granulated sugar
Mix in the sourdough discard, egg, and vanilla extract until fully combined.
100 g sourdough discard, 1 large egg, 5 g vanilla extract
In a separate bowl, whisk together the oats, flour, baking soda, and salt.
150 g old-fashioned rolled oats, 110 g all-purpose flour, 2 g baking soda, 3 g salt
Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
135 g chocolate chips
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. The centers may look soft, but they’ll set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy.