Ingredients:
- 1/2 c (113 g) oil
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (100 g) sourdough starter discard
- 1 egg
- 1 teaspoon (4 g) vanilla extract
- 2 cups (160 g) rolled oats (regular or quick cooking)
- 1 cup + 2 tbs (135 g) all-purpose flour
- 3/4-1 cup (120-145 g) raisins or chocolate chips
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Instructions:
- Preheat the oven to 350°F (180°C) while you make the cookie dough.
- In a large bowl, use a spatula or spoon to combine the oil with the brown sugar and granulated sugar. Add the sourdough starter, egg, and vanilla extract, and stir until the mixture is smooth.
- Add the dry ingredients- the rolled oats, flour, cinnamon, salt,baking soda, and chocolate chips/raisins and gently fold them until just mixed. (You can refrigerate the dough for up to 2 days or bake immediately.Use a cookie scoop to divide the dough into 12 larger (2 tbs) scoops or 24 smaller ( 1 tbsp) scoops on the baking sheet, ensuring space between each. (the dough is pretty sticky so it will be much easier to use a cookie scoop, but if you don’t have one ,you can use a regular tablespoon/spoon!)
- Place the baking sheet in the oven and bake for 10-12 minutes or until the cookies turn a light golden brown. Take them out and let the cookies rest on the tray for 10 minutes before storing.
- These cookies freeze really well!
Enjoy!!
