How to Make the Best
Sourdough Oatmeal Raisin Cookies
Learn how to make these Brown Butter Sourdough Oatmeal Raisin Cookies!
Why You'll Love This Recipe
•Easy to make •Stores unbaked and once baked very well. •Brown butter adds nutty, caramelized flavor. •Makes two dozen cookies. •Soft and chewy
•All-purpose flour •Salt •Baking soda •Light brown sugar •Granulated sugar •Unsalted butter •Oats •Eggs •Sourdough discard (or active starter) •Vanilla extract •Raisins
1. Brown the Butter
Heat two sticks of butter in a saucepan and stir until the butter turns foamy and browns. Transfer to a bowl to cool to room temperature.
2. Mix the Dry Ingredients
Mix together the flour, salt, and baking soda in a large bowl. Set aside while you mix the wet ingredients.
3. Whisk the Wet Ingredients
Whisk the eggs, brown butter, sourdough discard, sugars, and vanilla extract together in a bowl. The mixture will be quite thick.
4. Make the Cookie Dough
Whisk the wet ingredients into the bowl of dry ingredients. Then, use a spatula to fold in the oats and raisins.
5. Let the Dough Rest
Let the sourdough oatmeal cookie dough rest for at least 10 minutes. Can also refrigerate for a week. Preheat the oven to 350ºF (177ºC).
Portion the cookies into 50g balls and space them on a parchment-lined baking sheet. Bake for 14 minutes until the sides are golden brown.
How to Store
These sourdough oatmeal raisin cookies store extremely well for up to a week at room temperature. You can also freeze the unbaked dough!
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The recipe includes a how-to guide with photos and detailed instructions.