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Sourdough raisin oatmeal cookies.
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Sourdough Raisin Oatmeal Cookies

Sourdough Raisin Oatmeal Cookies, chewy, tangy and delicious.
Course Dessert
Keyword baked goods, sourdough chocolate chip cookies, sourdough raisin oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Equipment

  • Kitchen Aid Mixer
  • Dough Hook 
  • Measuring cups
  • Measuring spoons
  • Baking sheet with cooling rack
  •  Parchment Paper

Ingredients

  • 1/2 cup sourdough starter fed or unfed
  • 1/2 cup softened unsalted butter 1 stick
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup raisins
  • 2 cups oats

Instructions

Make the dough:

  • In your kitchen aid mixer, add butter, brown sugar, sugar, eggs, vanilla, flour, cinnamon, salt and mix until well incorporated.
    Sourdough raisin oatmeal cookies dough.
  • In a separate small bowl, mix baking soda with vinegar. Then add to the kitchen aid bowl to the rest of the dough.
    Sourdough raisin oatmeal cookies.
  • Add in raisins and oats.
  • Mix to combine for 1 min.

Bake the cookies:

  • Preheat your oven to 350°F.
  • Drop dough by rounded tablespoons onto a parchment paper on a baking sheet.
    Sourdough raisin oatmeal cookies.
  • Bake the cookies for 8-10 mins or until light golden brown.
    Sourdough raisin oatmeal cookies.
  • Leave on the baking sheet for 1 minute after taking out of the oven.
  • Place on a cooling rack to completely cool.

Notes

Note: If you want them cake like and fluffy, place in the fridge for 15 min or overnight. If you bake the cookies right away they will flatten out more and become more crunchy.

How to store sourdough raisin oatmeal cookies:

Store in an airtight container for up to 5 days.

What type of oats to use for cookies:

For cookies, you can generally use either old-fashioned oats or quick oats, depending on your preference for texture. Here's how each type might affect your cookies:
  1. Old-Fashioned Oats:
      • Texture: Cookies made with old-fashioned oats will have a chewier and heartier texture due to the larger and thicker oat flakes.
      • Appearance: The oats in the cookies will be more noticeable, providing a rustic appearance.
  2. Quick Oats:
      • Texture: Cookies made with quick oats will have a softer and smoother texture due to the finer oat flakes.
      • Appearance: The oats will be less prominent, resulting in a more uniform appearance in the cookies.
Ultimately, the choice between old-fashioned oats and quick oats in cookies depends on the texture and appearance you prefer. If you enjoy a chewier and heartier cookie with visible oats, go for old-fashioned oats. If you prefer a softer texture and a more uniform look, quick oats might be a better fit. You can also experiment with a combination of both types to achieve a balance of textures in your cookies.