Oatmeal Cookies with Sourdough Discards

Preheat the oven to 375 degrees Fahrenheit.
To start, brown the butter in a small pan over medium heat. Swirl the pan occasionally to loosen any solids from the bottom of the pan. Remove from heat after about 1-3 minutes. Add cinnamon to the warm butter to bloom. Place butter and cinnamon in a bowl and set aside. Let the mixture cool for a few minutes.
In a separate bowl, whisk together the flour, salt and baking soda. Set aside.
Back to the butter and cinnamon-add both sugars and oil to the butter and cinnamon. Whisk until combined. Stir in the sourdough discard, egg, egg yolk, and vanilla. Stir until smooth.
Stir in oats and any mix-ins (nuts or chocolate chips).
Then stir in the flour mixture until fully combined.
Use a large cookie scoop and arrange cookies on a cookie sheet using parchment paper. These will rise and spread nicely so allow room. Chill the dough for at least 30 minutes.
It’s best to chill the dough once you haveformed your scoops versus chilling the entire batter.
Bake until cookie edges are slightly brown and with centers soft about 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving to a rack to further cool.