Einkorn Sourdough Oatmeal Raisin Cookies

Instructions

1. In a stand mixer with a paddle attachment or with a handheld beater cream the butter, sugar, and vanilla together until light and fluffy.
2. Add the eggs one at a time, scraping down the sides of the bowl with a rubber spatula as needed. Whip the mixture well.
3. Add the active sourdough starter and beat until fully combined. Scrape the sides of the bowl as needed.
4. In a separate bowl combine the oats, flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Mix well to combine.
5. Add the dry mixture, in two parts, to the wet ingredients and stir gently until combined. Scrape the bottom of the bowl with a rubber spatula to make sure you get it completely mixed.
6. Fold the raisins in gently.
7. Cover the batter and refrigerate for 12 to 24 hours. I prefer making this batter a whole day in advance so it has time to ferment under refrigeration.

When Ready To Bake

1. Remove the bowl from the refrigerator and allow the batter to rest at room temperature for at least 30 minutes.
2. Preheat the oven to 350°F.
3. Line a baking sheet with parchment paper.
4. Scoop cookie dough with a 1.5-ounce scoop (about 42 grams each) onto the parchment, leaving plenty of room for the cookies to spread.
5. Bake one sheet at a time on the center rack of your oven for 15 to 18 minutes or until the edges are just starting to brown.
6. Remove the baking sheet from the oven and let the cookies rest for three minutes before transferring them to a cooling rack.