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:

Stand mixer

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!