Ingredients
- 1 cup unsalted butter
- 3/4 cup dark brown sugar, packed
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups rolled oats
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup sourdough starter discard (unfed, 100% hydration)
- 2 large egg yolks
- Flaky sea salt, for sprinkling
Make the Cookie Dough
First, get your oven preheating to 350F and line two baking sheets with parchment paper.
You’ll start by browning the butter. Melt it in a small saucepan over medium heat. It will start to foam and sputter for about 3 minutes. Keep whisking it often until it quiets down, smells nutty, and turns a deep golden brown – this should take about 5 to 7 minutes.
Immediately pour the hot brown butter into a large bowl, scraping all the browned bits from the pan. Whisk in the dark brown sugar until it’s combined, then whisk in the vanilla bean paste and spices. Let that cool down a bit while you get the dry ingredients together.
In a medium bowl, stir together the oats, raisins, walnuts, all-purpose flour, baking soda, salt, and baking powder.
To the butter mixture, whisk in the sourdough discard and the egg yolks. Then, fold in the dry ingredients with a spatula.
Let the cookie dough sit at room temperature for about 10 minutes.
Bake the Cookies
Use a cookie scoop to portion out the dough – about 2 1/2 tablespoons each – and place the mounds on one of your prepared baking sheets, leaving at least 2 inches of space between them. Roll each mound into a ball.
Bake for ~9 to 11 minutes. The edges should be lightly golden, and the tops of the cookies should look just set.
While the first batch is in the oven, you can scoop the dough for the second batch.
Let the baked cookies cool on the sheet pan for at least 5 minutes before you move them to a wire rack to cool the rest of the way. Repeat with the remaining dough.
Sourdough Discard Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup dark brown sugar packed
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups rolled oats
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup sourdough starter discard unfed, 100% hydration
- 2 large egg yolks
- Flaky sea salt for sprinkling
Instructions
- Brown butter in saucepan over medium heat until golden and nutty, about 5-7 minutes.
- Pour hot brown butter into large bowl, whisk in brown sugar, vanilla bean paste, cinnamon, and nutmeg. Let cool slightly.
- Mix oats, raisins, walnuts, flour, baking soda, salt, and baking powder in separate bowl.
- Whisk sourdough discard and egg yolks into butter mixture.
- Fold dry ingredients into wet mixture.
- Let dough rest 10 minutes at room temperature.
- Preheat oven to 350F and line two baking sheets with parchment.
- Scoop 2.5 tablespoon portions, roll into balls, place 2 inches apart on baking sheets.
- Bake 9-11 minutes until edges are golden and tops are set.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
