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In a medium sized mixing bowl, add the butter, sugar and egg and whisk until light and creamy.
Add the sourdough starter (or discard) to the butter mixture and continue to whisk until fluffy.
On top of this, add the all purpose flour, baking powder and raisins. Gently mix with a spatula until the mixture is well combined.
Cover the bowl and place into the fridge for around 2 hours (the mixture can remain in the fridge for up to 48 hours).
Preheat the oven to 180C (350F) and line a large baking tray with parchment paper.
Remove the cookie dough from the fridge and allow to stand at room temp for around 10 minutes.
Use a cookie scoop to make 8 equal balls of cookie dough. Roll each ball into the cornflakes and then place onto the pre prepared baking tray.I've made 8 large cookies but you can make smaller ones if you prefer (you'll get approx. 14 to 16 smaller cookies from a single batch of this cookie dough).
Bake the sourdough cookies for around 15 minutes at 180C (350F). Cookies are done when they are golden brown but still fairly soft in the middle.
Remove the tray from the oven and allow the cookies to cool on the tray for around 10 minutes. Once they've firmed up, transfer to a wire rack to cool completely.