Easy Sourdough Discard Oatmeal Raisin Cookies Recipe

These sourdough oatmeal raisin cookies are packed with flavor and make the perfect dessert or snack for the family!

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One of my favorite cookies is the oatmeal raisin cookie, so I decided to convert the recipe to a sourdough version.

Sweet with a slight tang, these are the best sourdough oatmeal raisin cookies and I’m sure you are going to love them!

Why you will love this recipe

Easy – This recipe can be made in a flash using sourdough discard and wholesome ingredients you probably already have on hand.

Nutritious – Homemade cookies are always healthier than store bought. No preservative, no artificial colors or flavors, and no high fructose corn syrup.

Delicious – The slight tang from the sourdough starter coupled with the sweetness of plump raisins and raw sugar is the perfect combination! This recipe makes chewy cookies that only grow in flavor after they have cooled!

Looking for a recipe for sourdough chocolate chip cookies? Click here!

Ingredients you will need to make Sourdough Oatmeal Raisin Cookies

• Sugar – I prefer to use Sucanat (Raw Cane Sugar), however you can use white sugar or brown sugar.
• Olive Oil – You may substitute with melted butter or coconut oil. As a note, I do not find that the olive oil adds any untoward flavor.
• Vanilla Extract
• Eggs
• Sourdough Starter – May use active sourdough starter or sourdough starter discard
• Flour – I use fresh milled flour, however you can use all purpose flour or store bought whole wheat flour.
• Old-Fashioned Oats – May also use quick oats, but I find old-fashioned rolled oats give the best texture.
• Raisins – If your raisins are on the dry side, soak them in some water for 15 minutes for juicy raisins.
• Baking Powder
• Baking Soda
• Salt

For full ingredient amounts, see recipe card below

Looking for more sourdough discard recipes? Click here!

How to make these sourdough discard oatmeal cookies

If using fresh milled flour, mill your wheat berries on a fine setting of your grain mill.

I use the Nutrimill Grain Mill

In the bowl of a stand mixer with a paddle attachment, add the sugar and oil.

Mix until combined. Add the eggs, starter, and vanilla extract and mix until well combined.

In a separate bowl, add the flour, oats, baking powder, baking soda, and salt. Mix well.

Turn the mixer to a low speed and slowly add the dry ingredients.

Once combined, add the raisins and give it a few pulses to distribute the raisins throughout the cookie dough.

Using a small cookie scoop, add the cookie dough to a parchment-lined baking sheet.

Place the baking sheet in the fridge for 15-30 minutes.

Preheat the oven to 350 degrees F.

Bake in preheated oven for 12-15 minutes or until the edges of the cookies start to brown.

Take care to not over bake as it will change the texture of the cookies and may make them harder.

Let cookies cool completely on a wire rack before storing.

Mixing without a stand mixer

Mix the sugar and oil in a large mixing bowl. Add the rest of the wet ingredients and mix well.

Slowly add the flour mixture from above and mix with a wooden spoon or dough whisk until combined.

Fold in the raisins and proceed with instructions from above.

Long fermentation Method

Mix up the cookie dough. Cover the bowl with plastic wrap and place in the fridge for up to a week.

When ready to bake, take the cookie dough out of the fridge and scoop it out onto the cookie sheet lined with parchment paper and proceed to bake to instructions above.

Storage

Store leftover cooled cookies in an airtight container at room temperature for 3-4 days.

These cookies freeze really well for up to 3 months in a freezer safe bag or container.