Sourdough Oatmeal Raisin Cookies with Fresh Milled Flour
Packed with plump raisins and a hint of cinnamon, these oatmeal raisin cookies offer the classic flavor with a wholesome twist.
Equipment
- cookie sheet
- mixer
Ingredients
Dry Ingredients
- 240 grams soft white wheat 1 3/4 cup plus 2 tbsp
- 270 grams rolled oats 3 cups
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
Wet Ingredients
- 226 grams butter 1 cup
- 150 grams brown sugar 3/4 cup
- 100 grams cane sugar 1 cup
- 2 eggs
- 125 grams sourdough 1/2 cup
- 2 tsp vanilla extract
Add-ins
- 1 cup raisins
Instructions
Prepare the Dry Ingredients
- Start by milling your flour. Soft white wheat works best for cookies. Then whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set the dry ingredients aside while you prepare the wet ingredients.
Mix the Wet Ingredients
- In the bowl of a stand mixer, add the room-temperature butter and both sugars. Cream them together on medium speed for about two minutes. The mixture should look light and fluffy. Alternatively, you can cream the butter and sugars by hand. Next, add the egg, sourdough starter, and vanilla extract. Scrape down the sides of the bowl as needed. Continue mixing for two to three minutes, until the dough looks smooth, soft, and well blended.
Combine the Dough
- Add the dry ingredients to the wet ingredients while the mixer runs on low speed. Mix until just incorporated. Gently fold in oats and raisins, combine into dough. Overmixing at this stage can create dense cookies.
Shape and Chill the Dough
- Next, scoop the cookie dough using a cookie scoop. Place the dough balls on a cookie sheet with a lid. Refrigerate the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape. For a longer sourdough ferment and deeper flavor, refrigerate the dough overnight. If you prefer to roll the cookies by hand, chill the dough for 30 minutes first to make shaping easier.
Bake the Sourdough Oatmeal Raisin Cookies
- When you are ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Then place the chilled cookie dough balls on the prepared sheets, spacing them at least two inches apart. Bake the cookies for 10 to 12 minutes. The edges should look set and slightly browned, while the centers remain soft.
- Finally, remove the baking sheets from the oven. Let the Sourdough Oatmeal Raisin Cookies cool on the pan for five minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
For a longer ferment, cover the cookie balls and place it in the refrigerator overnight or up to 2 days. This allows the sourdough to develop more flavor and supports easier digestion.
To freeze for later, flash freeze on a pan, then transfer to a freezer bag to bake later. When ready to bake simply place them on a pan straight from the fridge or freezer and bake. If baking from frozen you may need to add 2-5 minutes to the bake time.