Sourdough Oatmeal Raisin Cookie
Sourdough oatmeal raisin cookie is my favorite. They are not too sweet or not too sour, they are just right, as Goldilocks would put it. Sourdough is also a healthy alternative to the super sweet cookies you normally buy at the supermarket. I always decrease sugar in each recipe to make the cookie a better alternative to Quaker’s recipe which I used for this cookie and altered their recipe to suit my needs and others.
This sourdough oatmeal raisin cookie is terrific with chocolate chips, nuts or even the yummy prune! Try my other sourdough cookie recipe
1/2 cup sourdough starter
1/2 cup shortening
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 cups rolled oats
1 1/2 cup black raisins
Preheat oven to 350℉ degrees.
In a mixing bowl, cream starter, shortening, butter, and both sugars.
Add the eggs and vanilla, mix well.
In a large bowl sift the flour, baking soda baking powder, salt, cinnamon, allspice, and ginger. Add to the mixing bowl and fold into the starter mix.
Stir in the oats and raisins. Cover and chill in refrigerator for at least 15-30 minutes, then let dough rest at room temperature for 5 minutes.
Using a 1” cookie scoop or a rounded tablespoon, from cookie dough onto a parchment lined cookie sheet 2” apart.
Bake for 15 minutes, or until cookies are nice, toasty brown and set. Allow to cool on pan for 3-5 minutes before serving.