Potato Flake Sourdough Oatmeal Raisin Cookies
The edges are just the right amount of crisp, giving way to a soft, chewy center that’s packed with hearty oats and bursts of sweet, plump raisins. You get a warm hit of cinnamon in every bite, and the potato flake starter gives it a depth of flavor you can't get without it. The butter brings a richness that melts on your tongue, and the oats add that perfect texture that keeps you reaching for another.
Equipment
- Stand mixer or electric mixer
- Mixing Bowls
- Measuring cups and spoons/kitchen scale
- Rubber spatula or wooden spoon
- Cookie scoop or spoon
- Cookie sheet
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar 160 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup potato flake sourdough discard or active starter
- 3 cups rolled oats 355 grams
- 2 cups all-purpose flour 250 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup raisins
Instructions
- In the bowl of a stand mixer (or with a hand mixer), cream the softened butter with both sugars for a few minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl as needed so everything gets well incorporated.
- Add the eggs one at a time, mixing well between each addition. Then pour in the vanilla and your sourdough discard, and mix just until everything comes together.
- In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt.
- Now, add the dry ingredients to the wet about ⅓ at a time. Mix until just combined—you don’t want to overwork the dough.
- Then, fold in the raisins by hand with a silicone spatula to make sure they’re evenly distributed.
- Cover the the dough and pop it in the fridge for at least 8 hours, but up to 3 days. This longer ferment gives the cookies more depth of flavor and easier digestibility.
- After the fermentation process, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto your prepared baking sheet, leaving a bit of space between each cookie. I usually go with heaping tablespoon-sized scoops. Use a cookie scoop for perfectly portioned cookies.
- Bake for about 10 minutes, or until the edges start turning golden brown. (baking time can vary from oven to oven, so it's best to keep an eye on them until you find the perfect bake time for your oven.) They’ll continue to firm up a bit as they cool.
- Store the cookies in an airtight container at room temperature for 3 days for optimal freshness.
Notes
Tip: If your raisins feel a little dried out, soak them in warm water for 5 minutes, then drain before adding them to your dough. It helps them plump up and stay nice and soft in the cookie.
If you need to bake these cookies right away instead of waiting on the fermentation time, you absolutely can. Or if you only have a little time to ferment, that's better than nothing. Just skip the fermenting step and bake as directed. While this isn't the ideal option, since you skip the fermenting, you also miss out on the benefits. However, I know what it's like to need to whip up something quickly and don't have the time to wait, so I love that this option is available.