Freshly Milled Sourdough Einkorn Oatmeal Raisin Cookies

Close-up of sourdough einkorn oatmeal raisin cookies piled on a blue and white floral china plate, showing the golden oat texture and raisins, with soft white baby's breath flowers blurred in the background.

5 from 1 vote

Freshly Milled Sourdough Einkorn Oatmeal Raisin Cookies

These freshly milled sourdough einkorn oatmeal raisin cookies are made with whole wheat einkorn wheat berries, rolled oats, sourdough discard, and maple syrup for a deeply flavored cookie with a natural buttery richness that all-purpose flour cannot replicate.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Freshly Milled Flour, Sourdough

Cuisine: American

Servings: Dozen

Calories: 2447kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Medium Mixing Bowl
1 Whisk
1 stand mixer or hand mixer
1 cookie scoop
1 Baking sheet
1 sheet parchment paper
1 Wire Cooling Rack

Ingredients

¾ cup salted butter 177 grams (softened, room temperature)
¾ cup granulated sugar 150 grams
½ cup maple syrup 160 grams
½ cup sourdough discard 100 grams (100% hydration, active or cold)
2 large eggs 100 grams (room temperature)
1 tablespoon vanilla extract 13 grams
2½ cups plus 2 tablespoons fresh milled whole wheat einkorn flour 310 grams (or store-bought whole wheat einkorn such as Jovial Foods)
1 teaspoon baking soda 6 grams
1 teaspoon ground cinnamon 2 grams
1 teaspoon fine sea salt 6 grams
3 cups rolled oats 270 grams (old-fashioned, not quick oats)
1 cup raisins 200 grams (plump, soaked and dried if needed)

Instructions

Add the wet ingredients – Add the sourdough discard, eggs, and vanilla extract to the creamed butter mixture. Mix until well combined and smooth.
Combine the dry ingredients – In a separate bowl whisk together the freshly milled whole wheat einkorn flour, baking soda, ground cinnamon, and salt until evenly distributed.
Bring the dough together – Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Add the oats – Add the rolled oats to the dough and fold gently until evenly incorporated throughout.
Fold in the raisins – Add the raisins and fold in gently until distributed. Work quickly and do not overwork the dough at this stage.
Chill the dough – Cover the bowl and refrigerate for at least 1 hour. Overnight produces a noticeably deeper flavor and a chewier texture.
Preheat and prepare – When ready to bake preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop and place – Using a cookie scoop form the dough into balls and place them on the prepared baking sheet, spacing them 2 inches apart.
Bake – Bake for 10 to 12 minutes until the edges are golden and set and the centers still look slightly underdone. Do not overbake.
Cool – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Chill the dough – At least 1 hour in the refrigerator prevents spreading and deepens the flavor. Overnight produces the best result.

Use rolled oats not quick oats – Old-fashioned rolled oats give the cookies their chewy body. Quick oats absorb too much moisture and produce a cakey texture.

Pull slightly underdone – These cookies continue to set on the pan. Pull when the edges are set and the centers still look slightly soft.

Freeze unbaked dough balls – Scoop, freeze on the pan until solid, then transfer to a freezer bag. Bake directly from frozen at 350°F and add 2 to 3 extra minutes.

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