Name: Sourdough Oatmeal Raisin Cookies
Yield: 29
Ingredients: 8 tablespoons (113 g) softened unsalted butter (room temperature); ½ cup (100 g) brown sugar; ¼ cup (50 g) granulated sugar; ⅓ cup (100 g) sourdough starter discard; 1 egg; 1 teaspoon (4 g) vanilla extract; 2 cups (160 g) rolled oats (regular or quick cooking); 1 cup (120 g) all-purpose flour; 1 cup (145 g) raisins; ½ teaspoon ground cinnamon; ½ teaspoon ground cinnamon; ½ teaspoon sea salt; ½ teaspoon baking soda

Don’t miss out on these delicious Sourdough Oatmeal Raisin Cookies.

Sourdough Oatmeal Raisin Cookies

Yield: 29

Ingredients

Wet Ingredients

8 tablespoons (113 g) softened unsalted butter (room temperature)
½ cup (100 g) brown sugar
¼ cup (50 g) granulated sugar
⅓ cup (100 g) sourdough starter discard
1 egg
1 teaspoon (4 g) vanilla extract

Dry Ingredients

2 cups (160 g) rolled oats (regular or quick cooking)
1 cup (120 g) all-purpose flour
1 cup (145 g) raisins
½ teaspoon ground cinnamon
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda

Instructions

Set the oven to preheat at 350°F (176°C) while you make the cookie dough. Line a baking sheet with parchment paper or a silicone baking mat.
Begin by mixing rolled oats, all-purpose flour, raisins, ground cinnamon, salt, and baking soda in a bowl and set aside. (Include chocolate chips or nuts if desired.)
In a separate large bowl, use a spatula or wooden spoon to combine the softened butter with brown and granulated sugar until the sugar begins to dissolve. Add the sourdough starter, egg, and vanilla extract, and stir until the mixture is smooth.
Combine the dry ingredients with the wet ones and gently fold them until just mixed. (You can refrigerate the dough for up to 2 days or proceed with baking immediately.)
Use a cookie scoop to divide the dough into 12 portions on the baking sheet, ensuring approximately 1 ½ inches of space between each. Each portion should be around 2 tablespoons, roughly the size of a golf ball.
Place the baking sheet in the oven and bake for 10-12 minutes or until the cookies turn a light golden brown. Take them out and let the cookies rest on the tray for 10 minutes before moving them to a wire rack to cool before serving.

Notes

This dough can be made by hand, with a stand mixer, or with an electric hand mixer.

Store any leftover baked cookies in an air-tight container at room temperature for up to 4 days. After that, transfer any remaining to a freezer-safe container and freeze for up to 3 months.
You have the option to freeze unbaked cookie dough for later use. To do this, simply scoop portions of the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for about an hour. Afterward, transfer the frozen dough balls to a container suitable for freezing, and they can be stored this way for up to three months. When you're ready to bake, place the frozen cookie dough on a parchment paper-lined baking sheet and allow it to thaw while your oven preheats. Keep an eye on them during baking, as they may require a few extra minutes due to being frozen or partially frozen to avoid over-browning.