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.

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:

1. Use Quality Ingredients: Start with high-quality butter, chocolate chips, and fresh oats to ensure the best flavor and texture in your cookie bars.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.