Description
These Sourdough Oatmeal Raisin Cookies are a delicious combination of flavors and textures. With soft oats and sweet raisins, this recipe is straightforward, making the perfect treat for snack time or dessert. Ideal for those craving homemade comfort.
Ingredients
Scale
- 100 g unsalted butter/baking spread
- 175 g light brown soft sugar
- 100 g unfed sourdough discard
- 1 medium/large egg
- 1 tsp vanilla extract
- 135 g plain flour
- 150 g rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 200 g raisins
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, cream together the unsalted butter and light brown sugar until smooth.
- Add the unfed sourdough discard, egg, and vanilla extract to the creamed mixture, and blend until well combined.
- In another bowl, whisk together the plain flour, rolled oats, ground cinnamon, sea salt, and bicarbonate of soda.
- Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
- Fold in the raisins carefully to ensure they are evenly distributed throughout the dough.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet, leaving space between each cookie.
- Bake in the preheated oven for around 12 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack.
Notes
Make sure your sourdough discard is unfed for the best flavor.
Store cookies in an airtight container to keep them fresh for a longer time.
You can replace raisins with chocolate chips for a different twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg