Ingredients
Scale
- 1 cup softened butter
- 1 cup brown sugar
- ½ cup white cane sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- ½ cup sourdough discard
- 1 cup + 2 tbsp all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 ½ cup seedless raisins
- 3 cups old fashioned rolled oats
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone liner.
- Add butter to a stand mixer fitted with a paddle attachment. Whip the butter on medium-high speed until it’s nice and fluffy. Stop and scrape down the sides of the mixer bowl, during this process.
- Add brown sugar and white sugar to the stand mixer, and merge the sugar and butter until they’re light and fluffy.
- Add the egg, and egg yolk to the buttery sugar mixture, followed by the vanilla extract. Beat on medium speed, until the egg is fully incorporated into the mix.
- Add the sourdough discard, and mix again.
- In a separate bowl, add flour, salt, baking soda, nutmeg and cinnamon. Whisk to combine.
- Add the dry ingredient mixture to the wet ingredients and mix on medium speed until well combined.
- Add the raisins, and walnuts to the cookie dough, mixing till everything has evenly distributed.
- Add the old fashioned rolled oats, mix until combined, but take care to not overmix the cookie dough. The cookie dough should easily stick together when rolled into a ball.
- Use a cookie scoop or tablespoon to separate the cookie dough into 1 ½ inch dough balls.
- Place these dough balls on 2 prepared cookie sheets, around 2-inches apart. Bake the first cookie sheet in the preheated oven for 10-12 minutes, or until the edges have browned slightly. Remove the cookies from the oven and bake the next prepped cookie sheet.
- Allow your cookies to cool on the baking sheet for 2-5 minutes, then transfer to a wire cooling rack to cool.
- Cook Time: 12 mins
- Category: dessert
Keywords: sourdough oatmeal cookies
