Sourdough Oatmeal Raisin Cookies are the delightful combination of chewy oats, sweet raisins, and a subtle tang from sourdough discard. These cookies carry the warm, homey scent of cinnamon and brown sugar, inviting you to take just one more. They strike a balance between wholesome and indulgent, making them perfect for afternoon snacks or dessert.

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I first stumbled upon this recipe during a quest to find ways to use my sourdough discard. The moment I tasted these cookies, I knew I had struck gold! They’re quick to whip up, and the satisfaction of knowing you’re using leftover sourdough makes them even more special. Trust me; once you bake a batch, these cookies will become a staple in your home.

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

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, these cookies are a breeze to make.
Irresistible Flavor: The combination of oats, raisins, and a hint of cinnamon creates a comforting flavor profile that’s hard to resist.
Eye-Catching Appeal: With their beautiful, golden-brown edges and chewy texture, these cookies look as good as they taste.
Flexible Serving: Whether for breakfast with coffee, a midday snack, or after dinner dessert, these cookies fit any occasion.
Diet-Friendly Options: You can easily make them gluten-free by using certified gluten-free oats and flour.

Ingredients You’ll Need

100 g unsalted butter: Softened at room temperature for easy blending, giving the cookies a rich, buttery flavor. You can substitute with a baking spread if needed.
175 g light brown soft sugar: This adds sweetness and a hint of molasses flavor—perfect for cookies. If out, you can use granulated sugar for a simpler taste.
100 g unfed sourdough discard: Utilizes those extra bits of sourdough from your kitchen, enhancing flavor and moisture.
1 medium/large egg: Helps bind the mixture together, adding richness. Use a flax egg for a vegan option.
1 tsp vanilla extract: Adds depth and enhances the sweetness. Always opt for pure vanilla for the best flavor.
135 g plain flour: Gives structure to the cookies; if you’re gluten-free, use a suitable flour blend.
150 g rolled oats: Provides chewiness and fiber to your cookies. Use quick oats if you want a finer texture.
1 tsp ground cinnamon: Offers a warm, cozy flavor. Feel free to add more if you’re a cinnamon lover!
1/2 tsp sea salt: Balances sweetness and enhances flavors. Don’t skip this; it’s essential!
1/2 tsp bicarbonate of soda: Helps the cookies rise and ensures a fluffy texture.
200 g raisins: Sweet bites throughout the cookies; you can substitute with chocolate chips or chopped nuts if desired.

How to Make Sourdough Oatmeal Raisin Cookies

Preheat your oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the wet ingredients: In a mixing bowl, cream together 100 g unsalted butter and 175 g light brown soft sugar until light and fluffy. This should take about 2-3 minutes. Add in 100 g unfed sourdough discard, 1 medium egg, and 1 tsp vanilla extract, mixing until well combined.
Combine dry ingredients: In a separate 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 until well mixed.
Combine wet and dry: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
Fold in the raisins: Gently fold in 200 g raisins, ensuring they’re evenly dispersed throughout the cookie dough.
Scoop the cookies: Using a cookie scoop or tablespoon, drop portions of the dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers have set.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Storing & Reheating

To keep your Sourdough Oatmeal Raisin Cookies fresh, store them in an airtight container at room temperature for up to a week. For extended freshness, you can refrigerate them for up to two weeks. If you want to keep them longer, consider freezing them. Just place the cookies in a freezer-safe bag, and they should remain good for up to 3 months. When you’re ready to enjoy, pop them into the microwave for about 10-15 seconds to refresh their chewy texture.

Chef’s Helpful Tips

Ensure the butter is softened before mixing; it creates a smooth and creamy cookie dough.
When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down.
If you prefer a chewier cookie, let the dough rest in the fridge for 30 minutes before baking.
Feel free to add nuts or swap the raisins for chocolate chips for a fun twist.
For a touch of extra flavor, sprinkle a bit of flaky sea salt on top of the cookies before baking.

Sourdough Oatmeal Raisin Cookies blend creativity with deliciousness, offering a perfect balance of sweetness and texture. They’re not only a fantastic way to utilize sourdough discard but a great excuse to indulge in homemade cookies. So, preheat your oven, gather the ingredients, and treat yourself to an irresistible batch!

Recipe FAQs

Can I use fed sourdough starter instead of discard?

Yes, you can use a fed sourdough starter instead of discard, but it may alter the final texture slightly. If you prefer a milder flavor, fed starter works wonderfully!

What can I substitute for raisins?

If you’re not a fan of raisins, consider using chocolate chips, chopped nuts, or dried cranberries for a different flavor profile. Each adds a unique touch to the cookies.

How do I know when the cookies are done baking?

Look for golden edges and a slightly soft center. They will continue to firm up as they cool on the baking sheet, so don’t worry if they seem a little soft right out of the oven!

Can I make these cookies gluten-free?

Absolutely! Substitute plain flour with a gluten-free all-purpose flour blend and use certified gluten-free oats to keep these cookies dietary-friendly.

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Sourdough Oatmeal Raisin Cookies