sourdough oatmeal cookies

Sourdough Oatmeal Raisin Cookies

​Yields about 24-30 cookies

​The Wet Mix:

​1 cup Sourdough starter (active or discard)

​1 cup Butter (softened)

​1 cup Brown sugar (packed—this makes them chewy!)

​1/2 cup White sugar

​1 Egg

​1 tsp Vanilla

​The Dry Mix:

​2 cups Montana Wheat AP flour

​3 cups Rolled Oats (Old Fashioned work best, but Quick Oats are fine too)

​1 tsp Baking soda

​1 tsp Cinnamon (don't skip this!)

​1/2 tsp Salt

​The Add-in:

​1 to 1 ½ cups Raisins (if they are super dry, soak them in warm water for 5 mins then drain before adding)

​Instructions:

​Cream: In a large bowl, beat the butter and both sugars until fluffy. Add the egg, vanilla, and your sourdough starter. Mix until smooth.

​Combine: In a separate bowl, whisk the flour, oats, baking soda, cinnamon, and salt.

​Mix: Slowly add the dry ingredients to the wet. The dough will be thick and a bit sticky because of the starter and oats.

​Fold: Fold in the raisins.

​Chill (Important for Oats!): Let the dough sit in the fridge for at least 30 minutes. This allows the oats to soak up some of the moisture from the starter so the cookies don't spread too thin.

​Bake: Scoop into balls. Bake at 350°F (175°C) for 12–15 minutes.

​Take them out when the edges are golden but the centers still look slightly soft—they’ll firm up as they cool.