Sourdough Oatmeal Raisin Cookie Recipe
Delicious and easy sourdough discard oatmeal raisin cookies, with a chewy delicious texture and a touch of cinnamon
Print
Pin
Servings: 12 cookies
Ingredients
- 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 the oven to 190ºc/170ºc fan and line 2 large trays with parchment paper
- Beat together the butter, sugar and discard in a large bowl
- Add the egg and vanilla and mix again
- Add the flour, oats, cinnamon, sea salt and bicarb and mix
- Mix through the raisins
- Split the cookie dough into 12 and place onto the baking trays
- Bake the cookies in the oven for 10-12 minutes, until golden brown
- Leave to cool fully
Notes
- These cookies will last for 5-7 days, at room temperature
- These cookies will last for 3+ months