Step 1

Preheat oven to 375ºF convection and prepare a baking sheet with parchment paper. See recipe notes for non-convection.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the flour to the butter mixture and mix until combined. Add the chocolate chips and mix together.

Step 6

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.

Step 7

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.

Step 8

Repeat with the remaining cookie dough and enjoy!