Best Sourdough Discard Oatmeal Raisin Cookies Recipe
If you’re a fan of chewy cookies with a hint of cinnamon like I am, you’re in for a real treat with these sourdough discard oatmeal raisin cookies! This homemade recipe is such a great way to use up excess sourdough starter and reduce waste, while baking up something your whole family will enjoy.
Combining old-fashioned oats, juicy raisins, and a touch of vanilla extract, oatmeal raisin cookies have the perfect texture and a golden brown finish. Not to mention, all the amazing benefits of fermented dough.
You’ll need basic cookie ingredients like unsalted butter, brown sugar, purpose flour, and more along with your active sourdough starter.
This oatmeal cookie recipe is such a wonderful addition to your collection of sourdough discard recipes, and the best thing is, you probably already have most of the ingredients in your pantry.
These sourdough oatmeal raisin cookies are truly the perfect sweet treat for any occasion! It’s one of my favorite cookie recipes, and it’s sure to become a staple in your kitchen, too!
How Long to Ferment the Sourdough Discard Oatmeal Raisin Cookies
For a slight fermented dough flavor and enhanced chewy texture, let the cookie dough sit in the refrigerator for a few hours or overnight before baking.
This fermentation allows the flavors to develop and gives your cookies a unique depth. If you have extra sourdough starter or want to use sourdough discard, this is a great way to incorporate it into your baking while minimizing food waste.
Related: Homemade Bread VS. Store-Bought. What is the Difference?
Best Sourdough Discard Oatmeal Raisin Cookies Recipe
Ingredients
Instructions
Tips for Making Sourdough Discard Oatmeal Raisin Cookies
- Softened butter is crucial for the right texture of the cookies. If the butter is too cold, the cookies may spread unevenly.
- For chewy sourdough oatmeal cookies, be sure not to overmix the dough. Overmixing can lead to tough cookies.
- Using parchment paper ensures that the cookies don’t stick and makes cleanup easier.
- If you prefer a thicker cookie, chill the dough in the refrigerator for about 30 minutes before baking.
- To get the best results, try to use quick oats if you don’t have old-fashioned oats. They will give you a slightly different texture but work well.
Storage
- Store the baked cookies in an airtight container to keep them fresh for 3-4 days. If you want to keep them longer, you can freeze the cookies for up to 3 months.
- If you have any leftover cookie dough, you can freeze it in cookie dough balls and bake as needed. This way, you can enjoy freshly baked cookies whenever you like!
Sourdough Discard Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup white sugar1 egg yolk
- 1 tsp vanilla extract
- 1 cup active sourdough starter discard or active starter
- 1 1/2 cups old-fashioned oats
- 1 cup purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup juicy raisins
- 1/2 cup walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line your prepared baking sheet with parchment paper.
- In a large mixing bowl, use a wooden spoon or a hand mixer to cream together the unsalted butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined. Stir in the sourdough starter discard.
- In a separate bowl, whisk together the purpose flour, baking soda, baking powder, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the old-fashioned oats, juicy raisins, and walnuts chips (if using).
- Use a cookie scoop to drop cookie dough balls onto the parchment-lined baking sheet, leaving inches of space between each ball.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown. The centers should be slightly soft but will firm up as they cool.
- Allow the cookies to cool on the cooling rack or wire rack for a few minutes before transferring them to an airtight container.
About The Author
Kacie is a wife, homeschool mom of 4 boys, holistic esthetician, and a sixth-generation homesteader with a passion for natural and sustainable living, creating a home that educates the mind and nurtures the soul, and reclaiming our independence like our ancestors before us.
Hi I made these and don’t know what I did wrong they like morphed together and got really flat. I followed each step.
Hi, Marie! It sounds like your cookies might have spread too much. This can happen if the butter is too soft or melted, so try making sure it’s just softened. Also, make sure you’re measuring the flour accurately—too little can cause spreading, so using a kitchen scale is helpful. Try chilling the dough for 30 minutes before baking. Lastly, let your baking sheet cool between batches, or use a cool one to prevent excessive spreading. I hope these tips help improve your cookies!