Oatmeal Chocolate Chip Sourdough Cookies
Soft and chewy oatmeal chocolate chip sourdough cookies with crispy edges are the perfect sweet treat. The texture from the oatmeal, little tang from the sourdough and a whole lot of chocolate chips make this an incredibly delicious sourdough cookie.
Servings: 32 3 inch cookies
Ingredients
- 170 grams unsalted butter about 3/4 cup
- 170 grams brown sugar 3/4 cup plus 1 Tablespoon
- 75 grams granulated sugar about 1/3 cup
- 1 large egg about 50 grams
- 100 grams sourdough discard see recipe notes, scant 1/2 cup
- 6 grams vanilla extract about 1.5 teaspoons
- 300 grams all-purpose flour about 2 cups
- 5 grams baking powder about 1 teaspoon
- 5 grams baking soda about 1 teaspoon
- 6 grams salt about 1 teaspoon
- 110 grams rolled oats pulsed in the blender, about 1 cup
- 360 grams semi-sweet chocolate chips about 2 cups
Instructions
- Preheat oven to 375ºF convection and prepare a baking sheet with parchment paper. See recipe notes for non-convection.
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add brown sugar and granulated sugar. Cream together until fluffy and smooth.
- Crack the egg and add to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and vanilla extract. Mix again with the mixer until smooth and combined.
- To a medium-sized bowl, add the flour, baking powder, baking soda and salt. Pulse the rolled oats in a blender until coarse. Add the oats to the flour mixture and fluff together with a fork to combine.
- Add the flour to the butter mixture and mix until combined. Add the chocolate chips and mix together.
- Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet.
- Bake cookies at 375ºF convection for 7-8 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for about 8 minutes.
- Repeat with the remaining cookie dough and enjoy!
Notes
Convection: I always bake my cookies using the convection feature on my oven. This is what gives the crispy edges but a gooey center. If you don't want a gooey middle, press the cookies down with your hand before baking them. They will spread a little more and bake up as a thin and crispy cookie. If your oven doesn't have convection bake, use 400ºF as the temperature and preheat your oven about 20 minutes before baking your first batch of cookies.
Sourdough Discard: I feed my sourdough starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
All-Purpose Flour: These cookies bake up chewy with crispy edges. If you prefer a flatter cookie, use 250 or 275 grams of flour instead of 300.
Nutrition
Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 97mg | Fiber: 2g | Sugar: 12g | Vitamin A: 147IU | Calcium: 26mg | Iron: 1mg
