These soft and chewy sourdough oatmeal cookies are a super yummy treat packed with plump raisins and a hint of cinnamon. Whip them up for a quick dessert or long ferment them for better digestibility.
I’m not sure why it has taken me this long to come up with a sourdough oatmeal raisin cookie recipe. They are probably one of my favorite cookies.
These cookies go really nicely with a cup of afternoon espresso, if you ask me. The sweet cinnamon flavor with a chewy and crispy texture pairs amazing with the bitterness of coffee.
The perfect cookie for the holidays, for having a friend over for the afternoon, or simply because. You will want to keep this recipe in your back pocket, because they are just that tasty.
Sourdough Oatmeal Cookie Making Tips:
- This recipe can be made quick or also long fermented for better digestion. For long fermentation, simply place the dough in a lidded bowl and keep in the refrigerator for three days. Bake according to the directions.
- Usually I make these into sourdough discard oatmeal cookies by using my unfed starter, but if you have active starter, you can use that as well. It won’t have as tangy a flavor.
- Add walnuts for a little extra crunch, or for the ultimate decadent treat, add chocolate chips. Yum!
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FAQ:
Are oatmeal cookies healthier than regular cookies?
They are a slightly healthier choice since they contain oats which are high in fiber and contain vitamins and minerals. But they still contain high amounts of sugar, so while slightly healthier, they aren’t super healthy.
What makes a cookie chewy or soft?
It is the amount of moisture content in the cookie. Chewy cookies contain more moisture than soft cookies.
Sourdough starter in these cookies helps add moisture, giving them a chewier consistency.
What type of sourdough starter can I use for cookies?
Active sourdough starter or sourdough discard can be used to make cookies. Sourdough discard will give you a tangier, more chewy cookie, where active starter will be less tangy.
Ingredients:
Unsalted butter – When baking, you want to use unsalted butter so you can control the salt in the recipes (unless otherwise called for).
Brown sugar and granulated sugar – To give the best results in cookie recipes, you want to add both brown sugar and granulated sugar. This is to ensure the right amount of chewiness.
Eggs
Vanilla – Homemade or store-bought.
Sourdough discard – This is sourdough starter that hasn’t been fed.
Oats – Quick cooking or old fashion will work.
All purpose flour
Baking soda and baking powder – This gives the cookies rise. The sourdough starter helps ferment the dough and give it flavor rather than help it rise.
Cinnamon – This adds a delightful, warm flavor to the cookies.
Salt – Don’t skip this step! Salt brings out all the flavor and the sweetness to the recipes.
Raisins (can also sub chocolate chips)
Walnuts (optional)
Tools you may need:
Measuring cups and spoons
Cookie sheet
How To Make Sourdough Oatmeal Cookies
Preheat to 350 degrees.
In a stand mixer with paddle attachment, cream butter, brown sugar and granulated sugar together for a few minutes until light and fluffy. Scrape down the sides on occasion to fully incorporate all ingredients.
Add the eggs in one at a time and mix until well incorporated.
Add vanilla and sourdough discard and mix until just combined.
In a separate bowl, combine the oats, flour, baking soda, baking powder, cinnamon and salt.
Add the dry ingredients to the wet ingredients about 1/3 at a time, then mix until just incorporated.
Fold in raisins and gently combine them into the dough.
Spoon onto a parchment lined baking sheet and bake for 10 minutes or until the edges begin to turn golden.
How To Long Ferment These Sourdough Oatmeal Cookies:
Make cookie dough as directed above. Place in a bowl with a lid and place in the fridge for three days. Bake according to directions. Since refrigeration slows down the fermentation process, it can take this long for the grains to be more digestible.
Storage:
Store in an air-tight container at room temperature for 3-4 days.
To Freeze: Freeze baked sourdough oatmeal raisin cookies in a freezer safe container or bag for up to three months for best results.
This recipe can also be frozen as dough. Spoon dough onto a parchment lined baking sheet and place in the freezer. Once completely frozen, about 2-3 hours, transfer to a freezer safe zip-lock.
Find More Cookie Recipes:
- Einkorn Chocolate Chip Cookies
- Cranberry Orange Cookies
- The Best Lactation Cookies
- Sourdough Chocolate Chip Cookies
- Rustic Granola Cookies
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough discard
- 3 cups oats
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup raisins, can also sub chocolate chips
- 1/2 cup walnuts, optional
Instructions
- Preheat to 350 degrees.
- In a stand mixer with paddle attachment, cream butter, brown sugar and granulated sugar together for a few minutes until light and fluffy. Scrape down the sides on occasion to fully incorporate all ingredients.
- Add the eggs in one at a time and mix until well incorporated.
- Add vanilla and sourdough discard and mix until just combined.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients about 1/3 at a time, then mix until just incorporated.
- Fold in raisins and gently combine them into the dough.
- Spoon onto a parchment lined baking sheet and bake for 10 minutes or until the edges begin to turn golden.
Notes
- For long fermentation, simply place the dough in a lidded bowl and keep in the refrigerator for three days. Bake according to the directions.
- You can use sourdough discard or active sourdough starter. Discard will give you a more tangy flavor.
- Add walnuts for a little extra crunch, or for the ultimate decadent treat, add chocolate chips. Yum!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fermentation question! I am planning on letting these sit for a few days in the fridge before baking. Should I still add the baking soda and baking powder when I first mix them? Or can I add it right before baking (like with fermented pancake or waffle batter?). Thank you!
You can actually add it into the dough when you first mix them up. Then stick it in the fridge.
These are perfect. I made a double batch and let the dough sit in the fridge for a few days, then made flat dough balls and froze them to put in a ziplock freezer bag. I’m going to make Lisa’s chocolate chip cookies too and do the same. I’m a cookie person because I prefer my treats with a nice cup of coffee or tea, and these are exactly what I wanted. I also am trying to have homemade treats on hand, but not feel obligated to eat too many, so pre-made dough balls are perfect for portion control for the whole family, plus they’re fresh baked every time. I’m going to make a variety of cookies so we don’t get bored and risk buying store bought “organic” and “gluten free” crap.
The sourdough flavor surprisingly didn’t come through, and these sat more than three days lol. Lisa’s recipes come out perfect every time, so don’t think too much about it, give these a try!
Amazing! As I typically do with all my baking, I first browned the butter. Oh my goodness!
That sounds delicious! So glad you enjoyed it!
Thank you for this amazing recipe my picky kids loved the chocolate chip oat meal ones and actually thanked and hugged me I was surprised 😯
You know it’s a winner when you win over the kids! Glad they loved it.
Many of us would find it helpful if you were to give the quantities of the ingredients also by weight and in both metric and U.S. customary units. A lot of us don’t like to mess with cups and measuring spoons when we can more easily just put the mixing bowl on a scale, zero it out and add the ingredient straight in. Although I’m a U.S. home baker, I use metric at home simply because it’s easier when everything is in tens, hundreds, thousands, etc.
Totally understand! Everyone is different. That is why I created a baking conversion chart for anyone who would like to measure their ingredients differently. You can find it here: https://www.farmhouseonboone.com/baking-conversion-chart Hope that helps1
Can’t I just leave the dough at a room temperature for a day or so, it’s hard to wait for a dough for three days to ferment. Just like other baked goods leave out some of the ingredients and then add that later before baking?
Can I use liquid coconut oil in place of the butter, and achieve the same results?
I make them with half butter and half regular coconut oil – that changes state with temp, but it’s soft-butter consistency when I add to the recipe. Works great.
Delicious
I left out the railings and added 1/2 cup butterscotch chips and 1/2 cup chocolate chunks !
That sounds amazing! Yum.
Can’t wait to bake these! Do you roll them into balls or do you flatten them?
I usually roll them into balls.
I can not seem to find where it tells you how much of each ingredient for the sourdough oatmeal cookies. Am I just missing the actual recipe? Also can steel cut oats be used? Thx
Oops! Sorry, fixed it now. I don’t think steel cut oats would work, because they will be too crunchy.