Sourdough Oatmeal Raisin Cookies
These sourdough oatmeal raisin cookies are sweet, hearty and packed with oats. Your friends and family will wonder what the secret ingredient is... They'll never know it's sourdough starter!
Equipment
- 1 Small mixing bowl
- 1 Stand Mixer Or hand mixer. You can also mix these by hand.
- Measuring cups and spoons
- baking sheets
- Parchment Paper
- cooling rack
- whisk or fork
- Rubber Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup unsalted butter 2 sticks
- 2 large eggs
- 1 tbsp pure vanilla extract
- ½ cup sourdough discard, unfed
Mix-Ins
- 3 cups rolled oats
- 1½ cups raisins
Instructions
- In a small mixing bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars on medium speed until light and fluffy.
- Add the vanilla extract and eggs and continue to beat the mixture until smooth.
- Add the sourdough starter and mix until smooth.
- On low speed, slowly pour in the flour mixture. Continue to mix until the flour is fully mixed in, but do not over-mix.
- Slowly, add in the oats and raisins and mix until just combined.
- Cover the bowl with plastic wrap and store in the fridge to chill for at least one hour and up to 24 hours.
When Ready to Bake
- Preheat the oven to 375℉.
- Remove the bowl from the refrigerator and scoop the dough into 1-1/2 inch round balls.
- Place on a large baking sheet lined with baking sheet. You should be able to fit six dough balls on the baking sheet.
- Bake for 14-16 minutes until slightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!