Sourdough with Sandy: Healthy-ish Chocolate Chip Oatmeal Cookies
We whipped these up on the Fourth of July, and let’s just say the cookie jar didn’t stand a chance—these were gone fast. Jett gave them his enthusiastic seal of approval, and we think you will too. Full of hearty oats, a touch of cinnamon, melty chocolate chips, and just enough sourdough tang to keep things interesting, these cookies strike the perfect balance between indulgent and feel-good.
Soft in the center, golden on the edges, and perfect with an afternoon cup of coffee (or for breakfast—no judgment here). Here’s how to make them:
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough discard
- 3 cups oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350 degrees.
- In a stand mixer with paddle attachment, cream butter and sugars together for a couple minutes until light and fluffy. Scrape down the sides on occasion to fully incorporate all ingredients.
- Add the eggs and vanilla and mix well.
- Add sourdough discard and mix.
- In a separate bowl, combine the dry ingredients – oats, flour, baking soda, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients about 1/3 at a time, then mix.
- Fold in chocolate chips.
- Spoon onto a parchment lined baking sheet and bake for 10 minutes.
Give these Healthy-ish Chocolate Chip Oatmeal Cookies a try and let us know what you think!