Ingredients
Scale
- 100 g unsalted butter/baking spread
- 175 g light brown soft sugar
- 100 g unfed sourdough discard
- 1 medium/large egg
- 1 tsp vanilla extract
- 135 g plain flour
- 150 g rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 200 g raisins
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together unsalted butter and light brown sugar until light and fluffy.
- Add the unfed sourdough discard, egg, and vanilla extract to the butter mixture, mixing until well combined.
- In another bowl, combine the plain flour, rolled oats, ground cinnamon, sea salt, and bicarbonate of soda.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the raisins gently with a spatula, making sure they are evenly distributed.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for about 12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, chill the dough for 30 minutes before baking.
Feel free to substitute chocolate chips for raisins if desired.
Ensure the sourdough discard is unfed for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 9 g
- Sodium: 88 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.