Sourdough Oatmeal Raisin Cookies
These sourdough oatmeal raisin cookies are a favorite in our house. They are easy to make with active sourdough starter or discard and turn out soft and chewy, just how I like cookies. You can use raisins like we do, or leave them out if your family isn’t a fan. Try these sourdough oatmeal raisin cookies if you are wanting to use your sourdough starter for something new.
Chocolate chip cookies are the favorite of most of those in my home, yet I would rather grab for this chewy and soft oatmeal cookies any day. However, you can sub the raisins for chocolate chips in these cookies if desired. There is something comforting about them. And right out of the oven – that is the best. I also like to make them with my small scoop so that I can enjoy 2 or 3 instead of one big cookie, but that is up to you!
Ingredients
- 1 cup softened butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough (discard or active)
- 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
Step-By-Step Instructions for Sourdough Oatmeal Raisin Cookies
- Preheat the oven to 350 degrees
- Cream butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes a few minutes and sometimes you will need to scrape down the sides of the bowl.
- Add in the eggs and mix until just incorporated.
- Add the vanilla and sourdough discard and again mix until just incorporated.
- In a separate small bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients in the mixer and mix until just incorporated.
- Last, fold in the raisins (or chocolate chips) and gently combine them into the dough.
- Use a spoon or scoop to form a ball and place them on a baking sheet lined with a silpat or parchment paper. Bake for 10 minutes for until the edges of the cookies turn golden brown.
- Remove from the oven and move to a cooling rack. And then promptly eat a warm cookie.
Best Equipment for these Cookies
I like to use my stand mixer with a paddle attachment to make the cookies. You could also use a large bowl with a hand mixer. It would take quite a bit of work to make these by hand without either of those mixers.
Oatmeal Raisin Cookies
These sourdough oatmeal raisin cookies are a soft and chewy treat to have with a cold glass of milk. They can be made with active sourdough or discard.
Ingredients
- 1 cup softened butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup sourdough (discard or active)
- 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 (or chocolate chips)
Instructions
Preheat the oven to 350 degrees
Cream butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes a few minutes and sometimes you will need to scrape down the sides of the bowl.
Add in the eggs and mix until just incorporated.
Add the vanilla and sourdough discard and again mix until just incorporated.
In a separate small bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients in the mixer and mix until just incorporated.
Last, fold in the raisins (or chocolate chips) and gently combine them into the dough.
Use a spoon or scoop to form a ball and place them on a baking sheet lined with a silpat or parchment paper. Bake for 10 minutes for until the edges of the cookies turn golden brown.
Remove from the oven and move to a cooling rack. And then promptly eat a warm cookie.
Notes
If your family doesn't like raisins, you can add chocolate chips instead. Or 1/2 dried cranberries and 1/2 white chocolate chips. Butterscotch chips are good too.
Walnuts or peacans can also be added for a crunch.
Use active sourdough starter or discard. It won't change teh rise since both baking powder and soda are used.
How to Best Store the Oatmeal Raisin Cookies
I like to let the cookies cool down on the rack and then move them into a plastic container. I don’t like to use a lot of plastic for storing foods, but with cookies, it tends to keep them soft and less stale for a few days. A metal cookie tin would also work well.
The cookies also freeze well and so I will usually take half of them and put them in a zip top bag to freeze them for a later snack. I find it best to do this right away for freshness.
Notes for the Best Sourdough Oatmeal Raisin Cookies
These are a quick ferment for the sourdough. They can be long fermented by placing the dough in the fridge for 1-2 days before baking as stated.
Don’t want to use raisins? Try the same amount of chocolate chips or half dried cranberries and half white chocolate chips. They would also be great with butterscotch chips.
If you like nuts, you can add some walnuts or pecans for a nice crunch.
These are great with a cold glass of milk especially right out of the oven.
Looking for More Sourdough Recipes?
Beginner Artisan Sourdough Loaf
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