Sourdough Oatmeal Raisin Cookies are not just your regular cookies; they embody a delightful mix of chewy oats, sweet raisins, and a hint of sourdough tang that elevates them to a new level of deliciousness. The texture strikes a perfect balance between chewy and crunchy, while the wonderful aroma of freshly baked cookies fills your kitchen, creating an inviting atmosphere. Plus, using sourdough discard not only minimizes waste but also adds depth to the flavor, making these cookies a wholesome treat you can whip up easily.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Oatmeal Raisin Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Oatmeal Raisin Cookies

I first stumbled upon the idea of combining oatmeal raisin cookies with sourdough when I was trying to use up some of my sourdough discard. The moment I took my first bite, I was hooked! The happy combination of flavors and textures made me realize that I had to share this recipe. They’re so easy to make and are perfect for any occasion, whether it’s a busy afternoon snack or dessert after dinner. Trust me; they’re a crowd-pleaser that even your pickiest eaters will love. I can’t wait for you to try making these delightful Sourdough Oatmeal Raisin Cookies yourself!

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in just about 20 minutes of prep and 12 minutes of baking. Perfect for busy days!
Irresistible Flavor: The combination of oats, raisins, and a touch of cinnamon creates a warm, comforting taste.
Eye-Catching Appeal: Golden and chewy, these cookies look as amazing as they taste—great for sharing!
Flexible Serving: Enjoy them as a midnight snack, breakfast treat, or a delightful addition to lunchboxes.
Diet-Friendly Options: Naturally suited for making adjustments to accommodate various diets, such as substituting butter with dairy-free alternatives.

Ingredients You’ll Need

100 g unsalted butter or baking spread: This provides richness. Use room temperature butter for a creamier texture.
175 g light brown soft sugar: Offers that deep, molasses-like sweetness. You can substitute with granulated sugar, but the taste will differ slightly.
100 g unfed sourdough discard: This adds a unique tang and depth to the cookies. Don’t worry if you have a small amount, a bit more won’t hurt!
1 medium/large egg: Binds everything together. Use a flax egg for a vegan option.
1 tsp vanilla extract: Enhances the cookie flavor. Always opt for pure vanilla for the best taste.
135 g plain flour: Helps create the cookie structure. You can use whole wheat flour for added fiber.
150 g rolled oats: Essential for the chewy texture. Quick oats work as well, but the texture will be slightly different.
1 tsp ground cinnamon: Adds a warm, aromatic flavor that complements the cookie perfectly.
1/2 tsp sea salt: Balances sweetness and enhances flavor.
1/2 tsp bicarbonate of soda: Helps the cookies rise slightly during baking.
200 g raisins: Sweetness and chewy texture; feel free to substitute with chocolate chips or nuts if you prefer.

How to Make Sourdough Oatmeal Raisin Cookies

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream together 100 g unsalted butter and 175 g light brown soft sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Sourdough and Egg: Stir in 100 g of unfed sourdough discard and 1 medium or large egg, along with 1 tsp vanilla extract. Mix until fully combined.
Combine Dry Ingredients: In a smaller bowl, whisk together 135 g plain flour, 150 g rolled oats, 1 tsp ground cinnamon, 1/2 tsp sea salt, and 1/2 tsp bicarbonate of soda.
Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Don’t overmix—just mix until you see no more dry flour.
Fold in Raisins: Gently fold in 200 g raisins until they are evenly distributed throughout the cookie dough.
Scoop the Dough: Using a cookie scoop or spoon, drop mounds of dough onto your prepared baking sheet, leaving space for the cookies to spread.
Bake the Cookies: Bake in your preheated oven for about 12 minutes or until the edges are golden but the centers are still soft.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Storing & Reheating

To keep your Sourdough Oatmeal Raisin Cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, place them in the refrigerator for up to two weeks or freeze them in a freezer-safe container for up to three months. When you’re ready to enjoy, reheat them in the oven at 350°F (175°C) for about 5 minutes to restore their warm and chewy goodness. Just keep in mind that while freezing helps preserve them, the texture might change slightly.

Chef’s Helpful Tips

Avoid overmixing the dough to ensure your cookies stay chewy rather than cake-like.
For the best results, make sure your butter is at room temperature before creaming with sugar.
If you want a slightly firmer cookie, refrigerate the dough for 30 minutes before baking.
Experiment with add-ins like chocolate chips, chopped nuts, or coconut flakes for a fun twist!
If you find your cookies are spreading too much, try using cold butter instead of room temperature.

Sourdough Oatmeal Raisin Cookies offer a delightful blend of nostalgia and innovation. The depth of flavor from the sourdough discard makes every bite special, while the comforting mixture of oats and raisins ensures these cookies will be a favorite in your home. Don’t shy away from experimenting with the ingredients to create a version that your family will love, and remember, the joy of baking lies not just in the process but also in sharing these treats with others.

Recipe FAQs

Can I use fed sourdough starter instead of discard?

Absolutely! If you have fed your sourdough starter, feel free to use it in your cookies. Just remember that it might add a bit more acidity and moisture, so you may want to decrease the liquid slightly elsewhere in the recipe.

Can I make these cookies gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend in place of plain flour and ensure your oats are certified gluten-free. The cookies may have a different texture, but they will still taste great!

How do I make these cookies vegan?

To create a vegan version, substitute the 1 medium/large egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Additionally, replace the unsalted butter with a vegan butter alternative.

What should I do if my dough seems too dry?

If your dough appears too dry, try adding a tablespoon or two of milk or water until you reach the desired consistency. The dough should be moist yet not overly sticky; remember that it will be easier to scoop and shape once properly hydrated!

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Sourdough Oatmeal Raisin Cookies

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

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Description

These Sourdough Oatmeal Raisin Cookies are a delicious combination of flavors and textures. With soft oats and sweet raisins, this recipe is straightforward, making the perfect treat for snack time or dessert. Ideal for those craving homemade comfort.

Ingredients

Scale

100 g unsalted butter/baking spread
175 g light brown soft sugar
100 g unfed sourdough discard
1 medium/large egg
1 tsp vanilla extract
135 g plain flour
150 g rolled oats
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 tsp bicarbonate of soda
200 g raisins

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Instructions

Preheat your oven to 180°C (350°F).
In a mixing bowl, cream together the unsalted butter and light brown sugar until smooth.
Add the unfed sourdough discard, egg, and vanilla extract to the creamed mixture, and blend until well combined.
In another bowl, whisk together the plain flour, rolled oats, ground cinnamon, sea salt, and bicarbonate of soda.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
Fold in the raisins carefully to ensure they are evenly distributed throughout the dough.
Scoop tablespoon-sized balls of dough onto a lined baking sheet, leaving space between each cookie.
Bake in the preheated oven for around 12 minutes, or until golden brown.
Remove from the oven and let cool on a wire rack.

Notes

Make sure your sourdough discard is unfed for the best flavor.
Store cookies in an airtight container to keep them fresh for a longer time.
You can replace raisins with chocolate chips for a different twist.