Sourdough always makes me think of San Francisco or Anchorage. After all it was the gold prospectors of the early 1900′s who made sourdough a staple of the last frontiers of our nation. Often times the miners kept a ball of sourdough in their pocket so they’d always have the yeast to make a batch of bread or biscuits.
Not only is sourdough bread one of my true eating pleasures but growing my own sourdough starter and making other sourdough goodies is right up there on the accomplishment scale. I love sourdough biscuits, pancakes, crepes, pizza crusts, sourdough spice cake and this basic sourdough cookie recipe. It’s perfect for making oatmeal raisin cookies with crisp outsides and soft insides. There’s just a tad of tang that plays nicely with the blue berry raisins and a hint of brown sugar that caramelizes on the outside. The pecans add a bit of crunch.
The first thing you’ll need is a sourdough starter. If you have one already, take it out of the refrigerator and feed it at least 2 times over the next 24 hours. You know the drill, stir 1 cup of flour and 1 cup of warm water into the starter, cover and let ferment in a warm place. Be sure to refrigerate the left over starter…or make a batch of bread. If you don’t have a starter, make one…easy peasy recipes are all over the web or use my sourdough starter recipe.
Ingredients for 3 dozen cookies:
- 1/2 cup sourdough starter
- 2 eggs
- 6 Tbsp butter, melted
- 1/2 cup raw sugar (or dark brown sugar)
- 1/2 tsp vanilla extract
- 1-1/2 cups quick oats
- 1 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup dried fruit and nuts of choice
- 1/2 tsp baking soda
- Stir the sourdough starter until it is smooth then measure 1/2 cup and place in a medium sized bowl. Melt the butter in the microwave for 30 seconds. Whisk the eggs and butter into the sourdough starter. Cover and let set for 30 minutes.
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
- Whisk the sugar and vanilla into the sourdough batter until the sugar dissolves. Add the oats, flour, cinnamon, and salt and stir.
- Toss the fruit and nuts with the baking soda then fold into the sourdough batter.
- Drop batter by teaspoon onto prepared cookie sheet. Bake for 20 minutes or until bottoms and edges of cookies are golden brown.
- Remove from baking sheet to a cooling rack. Store cooled cookies in an airtight container.