Sourdough Discard Oatmeal Raisin Cookies

Soft and chewy sourdough oatmeal cookies studded with raisins and warm cinnamon. Mix and bake right away, or long-ferment the dough for up to three days for a tangier flavor and better digestibility.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 cup sourdough discard
• 3 cups oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup raisins (or chocolate chips)
• 1/2 cup walnuts (optional)

Directions

Key ingredients

Baking Soda & Baking Powder · Cinnamon

Preheat oven to 350°F.

1. Cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

1. Add vanilla and sourdough discard; mix until combined.
2. In a separate bowl, combine oats, flour, baking soda, baking powder, cinnamon, and salt.
3. Add the dry ingredients to the wet ingredients in thirds, mixing until just incorporated.
4. Fold in the raisins (and walnuts, if using) gently.
5. Spoon onto a parchment-lined baking sheet and bake for about 10 minutes, until the edges turn golden.
6. Let cool briefly on the pan, then transfer to a rack.

Notes

Oats: either quick oats or old-fashioned rolled oats work here. Starter: use sourdough discard or active fed starter; discard gives a tangier flavor. For better digestibility and deeper flavor, long-ferment the dough by refrigerating it for up to three days before baking. Swap raisins for chocolate chips if preferred. Storage: keep in an airtight container at room temperature for 3-4 days, or freeze for up to three months. Adapted from Farmhouse on Boone (Lisa Bass).