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.
10 minute cook time is not long enough. I added a couple more minutes but I think 14-15 minutes may be optimal
Lisa,
Does the dough need a full 3days in fridge to ferment if using sprouted oats? Since my sourdough bread dough ferments in the fridge for 12 hours thought it might work. Thank you! Love your blog,Youtube and IG.
It doesn’t need to be in the fridge for long (or at all) if you don’t need the fermentation for better digestion. Sourdough bread bulk ferments first and then does the second rise for 12 hours in the fridge which is why it is so much shorter. This recipe on the other hand doesn’t sit out for a first ferment which is why it takes 3 days for the full fermentation process takes place. Hopefully that makes sense. But you can also make a quick version and not ferment at all, for 1 day or up to three. It’s up to you.
Not sure what I did wrong. I rolled them into balls and they didn’t flatten out. Are they supposed to be puffy?
They should look like the photos on the blog. They don’t completely flatten, but should not still be in a ball shape.
Mine did the same thing! I also had to bake longer. Not sure why?
I made these yesterday, and they were so good! This was actually my first ever sourdough recipe. My starter is just over a week old, and I used yesterday’s discard to make them. My husband loved chocolate so I made chocolate chip, but I can’t wait to try raisins, or maybe even white chocolate and craisins!
Love this! So glad you enjoyed the recipe. Happy Friday!
Is the fermentation step only relevant if you are using active sourdough starter?
It will work either way for fermenting grains, because of the acidity in the starter.
Im new to sourdough starter and baking with it. I tried this recipe this week along with the beginner sourdough bread and they both turned out perfect! Im hooked on these cookies and so are my kids now too. Thank you for another amazing recipe!
wow, that is amazing! I am so glad you are enjoying baking with sourdough!
Excellent recipe….flavor is super delicious! I sub’d coconut oil for the butter and tossed the old-fashioned regular oats in the blender for smoother texture. Served at a public gathering and they disappeared….fast! Will make again….and again….and again. 🙂
Awesome! Glad you enjoyed them!
Thanks! Great recipe. I took the first batch to a music gig (I play in a band) and the guys went nuts for them. Couldn’t get enough. Said they were the best cookies I ever made (and I make a lot of cookies). The next time I made them I put chocolate chips in addition to raisins and walnuts, and those disappeared faster than spit. I’ve made a couple batches more since then. All gone lickety split. Right now I have a double batch in the fridge (I always fermented them 3 days). Half are pecan chocolate chip oatmeal. Half are raisin walnut oatmeal. Haven’t tried pecans in them before, but I harvest my own pecans, so I have an abundance. I make my own bread, so I’m always looking for recipes to use up the sourdough discard. (I’m 75, by the way…didn’t want you to get the idea I’m some spring chicken rock ‘n’ roller. I’m an old geezer rock ‘n’ roller!)
I love that so much! That is amazing and I’m so glad they all enjoy them so much. And harvesting your own pecans sounds so fun!
Thank you for sharing this recipe – will be my go to for oatmeal cookies…even my daughter who normally steers clear of anything sourdough loves them.
You know it passes the test when a kid approves! Wonderful to hear.
Basically just came here to give these a 5 star like everything else Lisa does 😍 absolutely delicious and can’t understand why they are listed as a 4.4 rating…
Like anything else sourdough, if I have an issue normally it’s something I did wrong.
I’ve had something not turn out well from Lisa’s recipes back when I started with sourdough and found out later it was lack of knowledge on my part or an immature starter.
This blog is one of 3 I visit for recipes lol we do all meals from scratch but anything that requires a recipe will most likely lead me here 🙂
Yes! I second this!