These Brown Butter Sourdough Oatmeal Cookie Bars are a perfect fusion of rich, nutty flavors and the subtle tang of sourdough discard. Packed with chocolate chips and a hint of toasty oats, these cookie bars are crispy on the edges and chewy in the center, making them a delightful treat for any occasion. The addition of brown butter elevates the flavor, adding a deep, caramel-like richness that pairs beautifully with the chocolate and oats.
Why You'll Love This: These cookie bars are an elevated version of classic oatmeal cookies, with the added complexity of brown butter and sourdough discard. The brown butter imparts a nutty, toasty flavor, while the sourdough discard adds a slight tang that balances the sweetness. They are easy to make and perfect for satisfying your sweet tooth or impressing guests with a unique twist on a beloved dessert.
Perfect Occasion: These bars are ideal for potlucks, family gatherings, or as a sweet treat for your work colleagues. They are also great for a cozy night in with a glass of milk or a cup of coffee. Serve them warm for a comforting dessert that’s sure to be a hit at any event.
Decoration Tips:
- Sprinkle the top with flaky sea salt just before serving to enhance the flavors and add a bit of crunch.
- Serve with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Drizzle with melted chocolate or caramel sauce for an extra layer of indulgence.
- Garnish with a few additional chocolate chips on top for a visually appealing touch.
Ingredients:
- Cookie Bars:
- 1 1/2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 eggs + 1 egg yolk
- 1/2 cup sourdough discard
- 1 1/2 tsp vanilla extract
- 1 cup dark or semi-sweet chocolate chips/chunks
- Optional: flaky sea salt, for topping
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease and line an 8x8” square baking pan with parchment paper. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
- Brown the Butter:
- Add the butter to a saucepan over medium-high heat. Stir continuously until it melts and turns a golden brown, about 5-8 minutes. The butter will foam and sizzle, and once the milk solids turn brown and smell nutty, remove from heat. Pour into a large bowl and let cool slightly.
- Combine Wet Ingredients:
- Whisk both sugars into the browned butter. Add the eggs and egg yolk, and whisk to combine. Stir in the sourdough discard and vanilla extract until smooth.
- Mix and Assemble:
- Pour the dry ingredient mixture into the wet ingredients. Mix until all the flour is incorporated. Fold in the chocolate chips or chunks.
- Transfer the batter to the prepared pan, pressing it evenly into the corners. Sprinkle extra chocolate chips on top, if desired.
- Bake:
- Bake at 350°F (175°C) for 40-50 minutes, until the top is golden brown and the edges are crisp.
- Cool and Serve:
- Let cool in the pan for at least 10 minutes before serving. Cut into 16 bars. Sprinkle with flaky sea salt, if desired.
Enjoy these delectable Brown Butter Sourdough Oatmeal Cookie Bars, perfect for any time you crave a sweet, chewy, and slightly tangy treat!
