*Before starting the recipe place the raisins in a bowl of warm water to allow the raisins to plump up a bit before adding them to the cookie dough.

Step 1: Use the stand mixer to cream the butter, brown sugar, and cane sugar with the paddle attachment. Mix until smooth.

Step 2: Add in the eggs, vanilla, molasses, sourdough starter and peanut butter. Mix well until smooth.

Step 3: Add the remaining dry ingredients. (flour, baking soda, salt, cinnamon and oats)

Step 4: Mix on low speed until all the ingredients are well combined.

Step 5: Add in the raisins.

Step 6: Mix on low speed until the raisins are well incorporated.

Step 7: Chill the dough for 8-24 hours. This oatmeal chewy cookie recipe requires the dough to be really cold just before baking. If the dough is not cold enough the cookies will spread too thin while baking and not hold it's form. The long chill time also allow the sourdough to slow ferment the cookie dough.

Step 8: Preheat the oven to 350 degrees.

Step 9: Line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the refrigerator use a small cookie dough scooper and scoop and roll the dough into a small ball. Gently press the cookie dough down to slightly flatten the dough. Repeat this process leaving 2 inches of space between the cookies to prevent them from touching while baking. While the tray of cookies are baking in the oven place the remaining cookie dough batter back in the refrigerator until you're ready to scoop the next batch of cookies.

Step 10. Bake at 350 degrees for 12 minutes.

Step 11. After 12 minutes remove the cookies from the oven and allow the cookies to cool completely while still on the baking sheet. Allow them to set completely while on the baking sheet to give the cookies their chewy texture.