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–+ servings

Chewy Sourdough Oatmeal Raisin Cookies

For my raisin loving people. These cookies are tender, chewy and nothing short of marvellous!
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Rest: 2 hours
Servings: 34 Cookies

Ingredients

  • 70 Grams Sourdough Discard
  • 1 Egg
  • 1 Egg Yolk
  • 1/2 Cup Salted Butter Melted & Cooled
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Cane Sugar
  • 1 Teaspoon Vanilla
  • 1 1/3 Cup All Purpose Flour
  • 1 1/2 Cup Rolled Oats not quick
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Raisins

Instructions

  1. In a large bowl, whisk your eggs and sourdough discard together well. Slowly add in your butter and continue whisking. Once smooth, add in your sugars and vanilla, whisking to combine all the wet ingredients well.
  2. In a medium bowl, combine your remaining ingredients, sans raisins. Add this dry mix to the wet mix and stir well. Before fully combined, add in your raisins and use your hands to press and mix the dough until no dry flour bits.
  3. Cover and place this in the fridge for 2 hours at least before baking.
  4. If you place in the fridge for longer, such as overnight, it can yield a fluffier cookie. This can be mostly fixed, see notes.
  5. Preheat your oven to 350 degrees.
  6. Take a tablespoon of cookie dough and place onto your parchment paper lined cookie sheet. I usually fit 12 cookies per sheet.
  7. Bake for 8-10 minutes.
  8. Once you remove the tray from the oven, drop or bang the bottom of the tray with the hot cookies onto a heat safe area (wood cutting board, stovetop, etc). This will help remove extra air in the cookies yielding a doughy more chewy cookie.
  9. Once cooled, store at room temperature for 7-10 days.

Notes

Using sourdough can yield a fluffier, cakey type of cookie. This is not what I am looking for as far as cookies are concerned, so here are some ways to counteract that.
Once you remove the tray of cookies from the oven, drop or bang the bottom of the tray with the hot cookies onto a heat safe area (wood cutting board, stovetop, etc). This will help remove extra air in the cookies yielding a doughy more chewy cookie. They will continue to flatten as the cookie cools.
Another technique is to gently press down each cookie using a heat safe cup or mug while still hot. This works very well for cookies that were fermented overnight in the fridge and need some extra help with pressing out the air bubbles.