Description
These Sourdough Oatmeal Chocolate Chip Cookie Bars combine the tangy richness of sourdough discard with the hearty texture of oats and the classic sweetness of chocolate chips. Baked to a perfect golden brown with a chewy center, these bars are an irresistible treat that’s great for using up leftover sourdough starter.
Ingredients
Wet Ingredients
- 1 cup salted butter, melted
- 1 ½ cups brown sugar
- 2 eggs
- ⅔ cup sourdough discard
- 3 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 ½ cups oats (quick or old-fashioned)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (180℃). Line a 9×13-inch glass baking dish with parchment paper to prevent sticking and set it aside.
- Combine Wet Ingredients: In a mixing bowl, combine the melted butter and brown sugar. Mix in the eggs, sourdough discard, and vanilla extract until well incorporated.
- Add Dry Ingredients and Mix: Add salt, baking soda, and ground cinnamon to the wet mixture. Stir thoroughly, scraping down the sides of the bowl as needed. Then add the all-purpose flour and oats, mixing well to combine.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
- Spread Batter in Pan: Pour the batter into the prepared baking dish. Use a spatula to spread it evenly for uniform baking.
- Bake the Cookie Bars: Bake at 350℉ (180℃) for 20-22 minutes, or until the bars are golden brown on top and the edges are set but the center is still slightly underdone. Be careful not to over-bake as they will continue to set while cooling.
- Cool and Serve: Allow the cookie bars to cool completely in the pan before slicing into bars. Enjoy your delicious sourdough oatmeal chocolate chip cookie bars!
Notes
- The batter will be thick; ensure it is spread evenly in the baking pan to promote even baking.
- You can use either quick oats or old-fashioned oats based on your preference; both work well.
- Regular semi-sweet chocolate chips are recommended but mini or dark chocolate chips can be used as alternatives.
- It’s important to slightly under-bake these bars so they remain chewy. Watch carefully near the end of baking to avoid over-baking as the bars will firm up while cooling.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
