INGREDIENTS
1 Cup Butter
3 Cups Oatmeal, Sprouted Rolled
2 Cups Bread Flour
1 Teaspoon Baking Soda
1 Teaspoon Himalayan Pink Salt
1.5 Cups Coconut Sugar
4 Egg Yolks
4 Teaspoons Vanilla Extract
1 Cup Sourdough Discard
2 Cups Chocolate Chunks
1 Cup Walnut Pieces
ASSEMBLY
- Add the butter to a small sauce pan. Melt the butter over medium low heat.
- Whisk continuously until the butter is browned. It will be a deep amber color. Make sure to whisk continuously so it doesn’t burn. Allow to cool in the fridge for about 15 minutes.
- In a stand mixer bowl, combine the dry ingredients. Oatmeal, flour, baking soda, salt, and coconut sugar.
- In a separate bowl, combine the wet ingredients. Butter, yolks, and vanilla. Mix well and then combine the sourdough discard. Add to the stand mixer bowl.
- Mix until just combined. Working in batches, use a spatula and add the chunks and walnuts. Mix until evenly combined.
- Refrigerate the dough for a couple hours.
- Preheat the oven to 350.
- Form the dough into balls, about 2.5 inches in diameter. Place on a parchment paper lined baking sheet.
- Bake around 15 minutes.
- Allow to cool for a few minutes and transfer to a cooling rack.