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.
These are good cookies and not hard to make for a guy just starting to bake, Thanks
These are delicious! I started my first sourdough starter 8 days ago using einkorn, and while trying to continue to allow it to mature on the counter for awhile longer, it pains me to throw out the discard! I was so glad to find a discard recipe that only required a half cup of discard, which is about all I had today. The family is living these! We did half with dried cranberries and pecans and the other half with chocolate chips. Yum! Thanks for a fantastic recipe!
Delicious! The best oatmeal cookies ever!
We’ve made these again and again. They’re great for prepping ahead. I start a batch of these when I do my weekly sourdough day and they bake up well even after days in the fridge. We like them with chocolate chips and pecans or hazelnuts. I’ve also made a version with sunflower seeds, chia seeds and raisins as well. Thank you Lisa for another great recipe!
These are awesome. Thank you so much for the recipe.
This recipe is excellent! The best oatmeal cookies I’ve ever tried! Soft with a touch of caramel flavour. I substituted wheat all-purpose for einkorn all-purpose, just needed a little bit more flour. Thank you for the recipe, Lisa!
I have made these more than once. They are so easy and taste delicious! I do the long ferment and then place on cookie sheet and freeze. Once frozen, I put in large bag and keep in freezer . With 5 grandchildren, it is great to have a variety of frozen cookie balls to bake fresh and they can select their favorite. Thanks for the great recipes.
These are like a muffin & a cookie had a baby! Delicious!
Delicious. I’ve made these multiple times and they’re always good. Our favorite is to skip the raisins and walnuts and add chocolate chips and hazelnuts.
Also, these are great for prepping ahead, scoop into balls, ferment in fridge for a day then freeze so you can pop them out and bake when desired.
These cookies came out so good! My whole family loved them and they were gone so quickly! Try them, you will love them too.