Chewy Sourdough Discard Oatmeal Raisin Cookies
Jump to VideoUse up your sourdough discard in this easy-to-follow sourdough discard oatmeal raisin cookie recipe. Perfect for kitchen adventures with young ones, these cookies are not just fun to make but also a guaranteed crowd-pleaser!
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Equipment
- Large mixing bowl
- Parchment paper or a baking mat
- Cookie sheet
- Wire rack
- Kitchen scale or measuring cups and spoons
- Optional: silicone spatula
Ingredients
- 0.85 cup sourdough starter discard
- 1 cup coconut oil melted and cooled
- ½ cup cane sugar
- 1 cup brown sugar
- ½ cup milk of choice
- 1½ cup oats quick oats
- 2½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ cup raisins
Instructions
- In a large bowl, mix wet ingredients - sourdough discard, melted coconut oil, cane sugar, brown sugar, and milk. Mix them together to get a smooth almost velvety liquid.
- Gradually add dry ingredients - oats, flour, baking soda, and sea salt. Mix until just combined. Stir in raisins.
- Refrigerate dough overnight for best results. If you are in a pinch, you can refrigerate the dough for a shorter period but don't go below 1 hour.
- The next day, let the dough sit at room temperature for about an hour before you start turning it into cookies.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Shape dough into balls and flatten them into thick discs; the cookie dough will be quite tough. Place on the prepared baking sheet, leaving inches of space between each. They do spread a little, so keep that in mind.
- Bake them at 350°F (about 190°C) for 10-12 minutes until golden brown. Cool on a wire rack.
Video
Notes
- For the perfect cookie texture, pay attention to the consistency of your cookie dough. It's best to use a discard of a 100% hydration starter, or else your dough might end up too dry or too wet. If your cookie dough is too sticky, add a bit more flour. If it's too dry, add a little milk. This will help get your cookies just right – not too hard, not too soft.
- For best results, use a kitchen scale to measure ingredients precisely.
- Allowing the dough to rest overnight is key to developing flavors and achieving the perfect cookie texture. It also offers some fermentation benefits and makes these cookies a bit easier on our digestive system.
- If the dough is too firm, let it sit at room temperature for a bit longer before shaping.
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Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.4mg | Sodium: 90mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg
