#Easy oatmeal raisin cookies recipe how to#

Step 3: Add the dry ingredients and mix until just combined. You can either do this by hand or with a hand mixer in a large bowl. If you do not have a stand mixer, you can mix the wet ingredients in a separate bowl. Add the egg, vanilla and sourdough starter and mix til smooth. Step 2: In the bowl of a stand mixer, use the paddle attachment to cream together the sugars and butter. Step 1: Start by mixing all the dry ingredients in a small bowl so they are ready to be added.

#Easy oatmeal raisin cookies recipe how to#

How to Make Sourdough Discard Oatmeal Raisin Cookies Prepare the Cookie Dough Flax seeds naturally create a thick, somewhat gelatinous texture when mixed with water, making it a great substitute for eggs. Then, let the mixture set for 5 minutes (or until you are ready to add it to the cookie dough). To make a flax egg, mix 1 tablespoon ground flax seeds with 3 tablespoons warm water. One flax egg is approximately equivalent to one large egg and can be used as a 1:1 substitution. My two favorite egg replacers are the Ener-G Egg Replacer, or a flax egg. If you are vegan or dairy-free, you can substitute a vegan butter such as Earth Balance and use an egg replacer. The granulated sugar contains less moisture and helps to balance the extra moisture added from the sourdough discard. The brown sugar works especially well here at creating a deeper flavor and producing cookies that are moist and chewy. Sugar: We use both brown sugar and granulated sugar (aka white sugar). These spices enhance the flavors in this recipe and make the cookies taste even better after the first day as the spices infuse into the cookies. Spices: These cookies contain a hint of cinnamon and nutmeg. The purple color really stands out beautifully against the golden cookies and makes them instantly recognizable as the classic oatmeal raisin cookie. Raisins: I am normally partial to golden raisins, however in this recipe, I really like to use regular raisins. The texture will be off if you use these other types of oats. I don’t recommend substituting these cookie for other types of oatmeal such as instant oats or steel cut oats. Rolled Oats: This recipe uses regular old fashioned rolled oats. Sourdough discard that has been in the fridge for a few days will have more of that sour, tangy taste due to the fermentation. The resting time for this dough is very short and is not enough time to allow the dough to rise from an active starter.

Sourdough Starter: You can use both active starter and unfed sourdough starter discard for this recipe. You can substitute regular salted butter in this recipe, but reduce the salt by 1/4 teaspoon. I would not try substituting whole wheat flour in these cookies or they will come out dry.įat: This recipe uses unsalted butter. These cookies are already quite hearty from the oats. Ingredientsįlour: Use regular all-purpose flour for this recipe. They have become one of my personal favorite cookie recipes. They make a great treat during the holiday season because of their rich spice-infused flavor. I hope you love these sourdough discard oatmeal cookies.

This is a great recipe you can whip up quickly and easily with only a few ingredients. The subtle tang from the sourdough starter enhances the juicy raisins and creates a more complex flavor profile. A few special spices make these sourdough cookies extra delicious. These cookies are hearty, flavorful, and have a punch of sweetness with every bite from the raisins. Sourdough oatmeal raisin cookies are a delicious variation of the classic cookie.