Brown Butter Sourdough Oatmeal Cookie Bars
Indulge in the rich and decadent flavors of these Brown Butter Sourdough Oatmeal Cookie Bars. These thick and gooey bars are made with sourdough discard, adding a delightful tang to the buttery oatmeal base. Loaded with melty chocolate chips, each bite offers a perfect balance of sweet and savory. Perfect for satisfying your sweet tooth, these cookie bars are a must-try treat for any dessert lover.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sourdough discard
Vanilla extract
All-purpose flour
Quick cooking oats
Baking powder
Baking soda
Salt
Dark or semi-sweet chocolate chips or chunks
Tips for making Brown Butter Sourdough Oatmeal Cookie Bars:
Use Quality Ingredients: Start with high-quality butter, chocolate chips, and fresh oats to ensure the best flavor and texture in your cookie bars.
Properly Brown the Butter: Take your time to brown the butter, stirring constantly until it reaches a deep golden brown color with a nutty aroma. This step adds a rich, caramelized flavor to the bars.
Active Sourdough Discard: Use active sourdough discard for the best results. The natural acidity of the discard enhances the flavor and texture of the bars.
Combine Wet and Dry Ingredients Carefully: Mix the wet and dry ingredients until just combined. Over-mixing can result in dense bars. The dough should be slightly sticky but manageable.
Even Layering: Press the dough evenly into the baking pan to ensure consistent baking. Using a spatula or your hands, spread the dough into an even layer.
Proper Baking Time: Bake the bars until they are set around the edges but still slightly gooey in the center. This typically takes around 28-32 minutes, but keep an eye on them to avoid over-baking.
Cooling Time: Allow the bars to cool completely in the pan before cutting. This helps them set and makes slicing easier, resulting in clean, even bars.
Storing: Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them or freeze individual portions for easy grab-and-go treats.
How to store Brown Butter Sourdough Oatmeal Cookie Bars:
Room Temperature: Store the cooled cookie bars in an airtight container at room temperature for up to 3-4 days. This keeps them soft and gooey for quick snacking.
Refrigerator: For longer storage, place the cookie bars in an airtight container and refrigerate them. They can last up to 1 week in the fridge. Allow the bars to come to room temperature or warm them slightly before serving to enhance their gooey texture.
Freezer: To store the bars for an extended period, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw the bars overnight in the refrigerator or at room temperature before enjoying.
Individually Wrapped: If you prefer grab-and-go convenience, wrap each cookie bar individually in plastic wrap or aluminum foil. Store them in an airtight container or freezer-safe bag. This method is perfect for packed lunches or quick snacks.
Layered Storage: When storing multiple bars in one container, place a sheet of parchment paper between each layer to prevent them from sticking together. This is especially useful if the bars are particularly gooey.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this brown butter chocolate sourdough oatmeal cookie bars. Happy baking!
