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Sourdough Discard Oatmeal Chocolate Chip Cookies on a sheet pan

Oatmeal Chocolate Chip Sourdough Discard Cookies

These oatmeal chocolate chip cookies pack the flavor of traditional cookies with a tanginess of sourdough.
Let us know how you like it!
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Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookie, oatmeal, sourdough discard
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 40 cookies
Calories: 152kcal

Ingredients

  • 1 cup butter softened
  • 100 grams white sugar
  • 220 grams brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 300 grams flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg optional
  • 125 grams sourdough starter
  • 2 cups oats
  • 250 grams chocolate

Instructions

  • Preheat the oven to 350℉.
  • Mix the butter and sugars together. Add the eggs and vanilla. Mix well.
  • Mix all of the dry ingredients together, except the oats.
  • Add the dry ingredients to the wet ingredients. Mix well. Add the sourdough starter to the bowl. Mix well.
  • Add the oats to the bowl. Mix well. The dough will be wetter than traditional cookies. The oats help to soak up the water portion of the starter.
  • Stir in the chocolate chips by hand.
  • Spoon the dough onto a baking sheet using two spoons. Leave the dough in a clump. The cookies will flatten during baking.
  • Bake in a 350° oven or 16-18 minutes or until done. Let cook on the cookie sheet for 1-3 mintues. Remove from the sheet and place on a wire rack to continue cooling.

Notes

Adjust the chocolate chips as desired. 
Consider adding chopped pecans, walnuts, or dried cranberries for more flavor. 

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 1mg