Preheat oven to 375ºF convection and prepare a baking sheet with parchment paper.

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.

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.

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.

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

Scoop the dough into balls and place onto a parchment lined baking sheet, about 12 cookies per baking sheet.

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.