Soft and Chewy Sourdough Oatmeal Raisin Cookies

Golden and crispy edges with soft and chewy middles – these Sourdough Oatmeal Raisin Cookies are a delicious treat.

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Homemade oatmeal raisin cookies will always be a favorite. Warm and buttery vanilla, sweet cinnamon, plump raisins and wholesome oatmeal combine to make this classic cookie, reminiscent of an afternoon spent at grandma’s house.

These Sourdough Oatmeal Raisin Cookies are made with sourdough discard, giving them a little sourdough tang. It’s also a tasty way to use up some extra sourdough discard.

Find more sourdough discard sweets from Quail Creek Homestead:

• Super Soft Sourdough Sugar Cookies
• Pumpkin Spice Sourdough Coffee Cake
• Sourdough Orange Cupcakes with Vanilla Buttercream
• Sourdough Chocolate Bread

Tips for Baking with Sourdough Discard

Use very inactive discard. I’ve found when the consistency of the discard is more runny, it incorporates into recipes better and there’s less chance of chewiness or toughness. If you have freshly discarded sourdough discard that has a thicker consistency, leave it out on the counter for up to an extra day before refrigerating it or using it in a discard recipe.

Add discard last, or nearly last. When mixing discard recipes, I like to add the sourdough discard last, or nearly last. The less mixing, the better.

Mix until just combined. Don’t overmix the dough, especially once the discard is added in. Overmixing can result in a tough, chewy texture.

What You Need to Make Sourdough Oatmeal Raisin Cookies

Stand mixer fitted with paddle attachment – if you don’t have one, a large bowl and spoon work just fine.

Small mixing bowl

Measuring cups and spoons

Baking sheets

Parchment paper – I prefer unbleached parchment paper

Tablespoon or cookie scoop

Ingredients for Sourdough Oatmeal Raisin Cookies

Butter, softened

Brown sugar

Granulated sugar

Egg

Vanilla extract

All purpose flour

Cinnamon

Baking soda

Baking powder

Salt

Old-fashioned oats

Raisins

Sourdough discard

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, beat butter until fluffy. Add brown sugar, granulated sugar, egg and vanilla extract and mix well.

In a separate bowl, stir together dry ingredients – flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into butter mixture, scraping down sides of bowl as necessary.

Stir in oats and raisins until combined, then gently stir in sourdough discard. If you find the sourdough discard is difficult to incorporate, you can fold it in with a rubber spatula.

Drop dough by cookie scoop or tablespoonfuls onto parchment-lined baking sheets, about 1.5-2 inches apart. The cookies will spread, so make sure to allow plenty of room.

Bake at 350 degrees for about 13 minutes, until edges are just turning golden brown and cookies are set.

Remove from oven and allow to cool until firm, then transfer to wire racks to cool completely.

FAQ

Can I make the dough ahead of time and store in the fridge? Yes! You can mix the dough up to a few days in advance and store in an airtight container in the refrigerator until ready to bake.

Can I freeze these cookies? Yes! My favorite way to freeze cookies is to get them all ready to bake, form the dough into balls, then stack them in an airtight container layered with wax paper. When ready to bake, just pop them in the oven! I would allow a few extra minutes of baking time when baking from frozen.