Sourdough wholewheat oat cookies.

Sourdough wholewheat oat cookies with white chocolate, dried cranberries, walnut and sesame seeds This whole grain cookie with leftover levain is a keeper!
The recipe doesn’t require a mixer (always a bonus for me, leftover from the time I didn’t have either a handmixer nor a standmixer.
Also good to know: It is lower in sugar than your average cookie, and more filling with all the fiber

Recipe:
45 g wholewheat flour
50 g soft brown sugar
1 ts baking powder
70 g rolled oats
10 g sesame seeds
25 g dried cranberries
40 g white chocolate in chips or chunks
25 g walnuts, chopped
75 g butter
1 tbs honey
60 g sourdough surplus/leftover

Preheat the oven to 180C (350F).
Put a baking sheet
Mix the flour, sugar and baking powder in a bowl with a whisk.
Mix in oats, sesame seeds, cranberries, chocolate and walnuts.
Melt the butter together with the honey in a small saucepan on medium heat.
Turn off the heat and mix in the sourdough.
Whisk until emulgated (it doesn’t look separated).
Add the butter mixture to the flour mixture.
Mix well with a silicon spatula or a spoon.
Make 10-12 balls and put them on the baking sheet.
Flatten the balls to 1 cm (1/2 in). (I don't)
Bake for approximately 15 minutes at 180C or until golden brown.
Loosen the cookies with a spatula right after baking and let them cook on the baking sheet.