I turned my sourdough discard into Discard Oatmeal Chocolate Chip Cookies that bake right away and are packed with chocolate chips.

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I keep a jar of sourdough starter discard in the fridge and it almost always becomes cookies when life gets messy. These Sourdough Oatmeal Cookies are chewy and perfect, meant to be mixed and baked right away.

I love the way the unfed sourdough starter discard adds a tiny tang while semisweet chocolate chips melt into pockets of goo. People call this my Discard Oatmeal Chocolate Chip Cookies recipe and yeah, it’s dangerously easy.

They come out a little imperfect, slightly uneven edges, but the chew keeps you coming back, I promise you’ll want seconds before they cool.

Why I Like this Recipe

– I love how the texture is chewy in the middle and a bit crisp at the edges, it feels like a cozy treat.
– I enjoy the simple warm flavors that instantly put me in a better mood, they’re comforting and easy to like.
– I like that its forgiving when I mess up measurements or rush things, it still turns out tasty so I dont stress.
– I appreciate how fast it comes together so I can make it on a whim and share with friends, warm ones are the best.

Ingredients

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Unsalted butter, adds richness and saturated fat, helps cookies spread and brown.
Light brown sugar, gives moist chewiness and caramel notes, adds simple carbs and sweetness.
Old fashioned oats, source of fiber and whole grain carbs, adds chew and nutty taste.
Sourdough starter discard, adds mild tang and depth, small boost of fermentation flavors.
Egg, binds ingredients, gives protein and structure, helps cookies hold shape when baked.
Chocolate chips, provide sweetness and fat, melt into pockets of gooey chocolate in center.

Ingredient Quantities

1/2 cup (115 g) unsalted butter, softened

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 large egg, room temp

1 tsp vanilla extract

1/2 cup (120 g) sourdough starter discard, unfed

1 cup (120 g) all-purpose flour

1 1/2 cups (135 g) old-fashioned rolled oats

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp fine sea salt

1/2 tsp ground cinnamon (optional)

1 cup (170 g) semisweet chocolate chips

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment or a silicone mat, set aside.

2. In a mixing bowl cream 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a hand mixer or a little longer by hand.

3. Beat in 1 large room temp egg and 1 teaspoon vanilla until combined, then stir in 1/2 cup unfed sourdough starter discard. It might look loose, thats ok.

4. In another bowl whisk together 1 cup all purpose flour, 1 1/2 cups old fashioned rolled oats, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1/2 teaspoon ground cinnamon if using.

5. Add the dry mix to the wet in two additions, folding or mixing gently until just combined, dont overmix or cookies get tough.

6. Fold in 1 cup semisweet chocolate chips evenly, scraping the bowl so no dry streaks remain.

7. Scoop dough by about 2 tablespoonfuls or use a small cookie scoop and place on the prepared sheet about 2 inches apart, gently press each mound down a little so they spread evenly.

8. Bake for 10 to 12 minutes until edges are golden and centers still soft. For chewier cookies pull them at about 10 minutes.

9. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely.

10. Store in an airtight container at room temp up to 3 days or freeze extra dough balls for later; to refresh slightly stale cookies warm 6 to 8 seconds in the microwave.

Equipment Needed

1. Oven and baking sheet (with parchment paper or silicone mat)
2. Two mixing bowls (one large, one medium)
3. Electric hand mixer or a sturdy wooden spoon
4. Measuring cups and measuring spoons
5. Whisk (for dry ingredients)
6. Rubber spatula or bowl scraper
7. 2-tablespoon cookie scoop or tablespoon
8. Wire cooling rack

FAQ

Q: Can I use active, fed sourdough starter instead of discard? A: Yes, but expect more tang and a looser dough. Fed starter adds acidity and lift so cookies may spread more, so chill the dough before baking and maybe shorten any extra liquid. Discard gives the milder flavor the recipe expects.

Q: My cookies spread too much, how do I fix that? A: Chill the dough for 30 to 60 minutes so the butter firms up, scoop onto a cold baking sheet and bake straight away. Also don’t overcream the butter and sugar, and measure butter by weight so you dont accidentally add too much.

Q: Why is there cornstarch and what does it do? A: Cornstarch helps make the cookie tender and a little cakey in the middle while keeping edges soft. It absorbs extra moisture from the oats and starter so you get a better texture.

Q: Can I make these gluten free or use quick oats? A: Use certified gluten free oats and a 1 to 1 gluten free flour blend if you need GF, but texture will be slightly different. Quick oats will make a softer, more uniform crumb, old fashioned oats give better chew.

Q: How do I store or freeze them? A: Baked cookies: store in an airtight container at room temp 3 to 4 days, fridge up to 1 week. Freeze baked cookies up to 2 months. For fresh-baked taste, freeze scooped dough balls on a tray, then bag them and bake from frozen adding 2 to 4 extra minutes.

Q: Can I swap the chocolate chips for nuts or dried fruit, or cut sugar? A: Yes to swaps, just keep total mix-ins near 1 cup so dough balance stays right. You can reduce sugar by up to 1/4 cup but cookies will be less tender and a bit drier, so maybe add a tablespoon more starter or an extra yolk if you go that low.

Sourdough Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with vegan butter or melted coconut oil (115 g). Vegan butter keeps same texture, coconut oil will make them a bit crisper and adds a faint coconut note; if using coconut oil chill the dough 20 to 30 minutes so cookies don’t spread too much.
Light brown sugar (1/2 cup): replace with coconut sugar 1:1 (115 g) or use 1/2 cup packed dark brown sugar for a deeper molasses flavor. Coconut sugar is less sticky so cookies may be slightly less chewy, add 1 tsp molasses if you want more chew.
1 large egg: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, sit 5 min) or 1/4 cup unsweetened applesauce. Flax gives better binding like an egg, applesauce adds moisture but makes cookies a touch denser.
1/2 cup sourdough starter discard: swap 1:1 with plain yogurt or buttermilk (120 g) for tang and moisture, or use 1/2 cup unsweetened applesauce if you need it egg/dairy free. Yogurt keeps the tang and texture closest to discard.

Pro Tips

1. Get the butter right. It should be soft enough that your finger makes a small dent but not so squishy that it looks greasy, otherwise the cookies will spread like crazy. If you think it’s too soft chill the dough for 15 to 20 minutes before baking, works wonders.

2. Treat the sourdough discard like a wild card. Discards vary a lot so if yours is very runny add a tablespoon or two extra oats or a little flour, if it’s super stiff add a teaspoon of water or milk. Dont panic if the batter looks loose, the oats and cornstarch will help it set.

3. For chewy tender centers dont overmix after you add the dry ingredients, fold until just combined. The cornstarch is doing the heavy lifting for softness so be gentle. Bake until the edges are golden and centers still look a bit soft, pull them at the earlier time for chewier cookies.

4. Freeze dough balls for later and label the date. Freeze on a tray until firm then bag them, you can bake straight from frozen and add a minute or two to the bake time. To revive older cookies a few seconds in the microwave or 3 minutes in a 300 F oven brings back some life.