- 170 g all-purpose flour
- 50 grams rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 115 g salted butter*
- 150 g sugar
- 100 g sourdough starter*
- 1 tsp vanilla extract
- 3/4 cup minced fresh cranberries (or craisins)
- 1/2 cup chopped white chocolate (or chips)
- sprinkles (optional, for coating)
- Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt).
- Once the butter has cooled completely but is still liquid, to a large bowl add the brown butter, sugar, vanilla extract, and sourdough starter. Combine with a whisk or hand mixer until even.
- Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
- Add your chocolate and cranberries.
- Form the dough into a long shape and wrap it tightly in parchment paper. Refrigerate overnight.
- After refrigerating, preheat the oven to 350°
- (Optional) sprinkle some sugar and sprinkles onto a sheet pan. Unwrap the cookie dough and roll the log in the toppings.
- Line a cookie sheet with parchment paper. Slice the cookie dough into half inch thick slices.
- Place the cookie dough slices about two to three inches apart on the lined cookie sheet.
- Bake for 15-18 minutes or until the edges are a very pale golden brown and the tops have turned matte.
- Let them sit on the cookie sheet until they are completely cool.
