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Sourdough Discard Oatmeal Raisin Cookies

Browning the butter is what gives these cookies their deep, nutty flavor, while the sourdough discard adds a subtle tang and helps create a really soft, chewy texture. The dough comes together quickly and only needs about ten minutes to rest before baking.
Prep Time20 minutes
Cook Time22 minutes
Cooling Time15 minutes
Total Time57 minutes
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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

Makes approximately 18 cookies. Store in airtight container up to 5 days.
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