Sourdough Oatmeal Cookies

close up picture of two sourdough cookies on a white plate with scallop edge

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.

Course Sourdough

Cuisine American

Keyword baking, cookies, sourdough, sourdough oatmeal cookies, sourdough oatmeal discard cookies, sourdough oatmeal raisin cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 155kcal

Author Lisa

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