Sourdough Discard Oatmeal Chocolate Chip Cookies

Prep Time:10

Cook Time:30

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment (or use a hand mixer), cream butter, brown sugar, and white sugar on medium speed until light and fluffy.
Scrape the sides of the bowl, then beat in the egg, vanilla extract, and sourdough discard on low speed until combined.
Slowly mix in the dry ingredients until just combined. Don’t overmix.
Stir in oats and chocolate chips using a wooden spoon or spatula.
Use a cookie scoop (about 2 tbsp or 40g) to portion dough onto parchment-lined baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden brown.
Let cookies rest on the cookie sheet for 2 minutes as they will continue to set before transferring to a wire rack to cool.
Store in an air-tight container for 3–4 days or freeze for later.

Use fresh discard when possible: The flavor of your cookies will depend on how old your sourdough discard is. For the perfect balance of flavor, I recommend using discard that’s no more than 1–2 days old. Older discard can add more of a tangy, fermented taste that not everyone loves in cookies.
Measure flour accurately: For best results, use a kitchen scale to weigh your all-purpose flour. If you don’t have a scale, use the scoop and level method: gently spoon flour into your measuring cup and level it off with the back of a knife. Too much flour = dry cookies!
Check your dough consistency: If your discard is especially thin, your dough might feel slightly soft or sticky. Add 1–2 tablespoons of extra all-purpose flour if needed. Your dough should hold its shape when scooped.
Chill for thicker cookies: Want a thicker cookie with even more chew? Chill the dough for 30–60 minutes before baking. Totally optional, but it helps control spread.
Don’t overbake: The cookies will continue baking on the sheet for a minute or two after you take them out. Pull them when the edges are golden brown and the centers still look a little soft. That’s the secret to that gooey, chewy texture.
Let the cookies cool before storing: If you store warm cookies in an airtight container, the trapped steam will make them soggy. Let them cool fully on a wire rack first.

Servings: 27 cookies