Soft and Chewy Sourdough Oatmeal Raisin Cookies
These sourdough oatmeal raisin cookies are soft, chewy, and loaded with cinnamon and plump raisins. They’re a smart way to use up leftover sourdough discard, and you don’t need a stand mixer.
The dough comes together in one bowl and bakes up with crisp edges and tender centers. A quick thirty-minute chill keeps them thick and bakery-style.
What Makes These Sourdough Oatmeal Cookies Special
The sourdough discard brings a subtle tang that offsets the sweetness of the raisins and brown sugar. It also adds moisture, which keeps the cookies soft for days. No dry, crumbly oatmeal cookies here.
I also love that the dough needs just a brief chill, not an overnight rest. They come out thick with slightly crisp edges and a chewy center. The cinnamon and hint of nutmeg bring that classic oatmeal cookie comfort without being overpowering.
Ingredients
- 1/2 cup (113g) unsalted butter, softened: let it sit at room temperature for about 45 minutes
- 3/4 cup (150g) packed light brown sugar: dark brown sugar works too, it will add a deeper molasses note
- 1 large egg: cold from the fridge is fine
- 1 tsp vanilla extract: the real stuff if you have it
- 1/2 cup (140g) sourdough discard, unfed: straight from the fridge is okay, stir before measuring
- 1 cup (125g) all-purpose flour: spoon and level, don’t scoop directly from the bag
- 1/2 tsp baking soda: check that it’s still fresh
- 1/2 tsp ground cinnamon: use more if you love a strong spice presence
- 1/4 tsp ground nutmeg: optional, but it rounds out the warm flavor
- 1/4 tsp fine sea salt: table salt is fine, just use half the amount
- 1 1/2 cups (135g) old-fashioned rolled oats: not instant or quick oats
- 1 cup (160g) raisins: you can soak them in warm water for 10 minutes and drain if they feel dry
Variations / Substitutions
- Swap raisins for dried cranberries or chopped dried apricots: the cookie will be a bit tarter or sweeter, but still chewy.
- Add 1/2 cup toasted chopped walnuts or pecans: fold them in with the oats for a nutty crunch.
- Use chocolate chips instead of raisins: 1 cup of dark chocolate chips makes a great sourdough oatmeal chocolate chip cookie.
- Make them dairy-free: use a plant-based butter stick that’s at least 70% fat, and your favorite unsweetened non-dairy milk if the dough feels dry.
If you’re a fan of sourdough discard recipes, try my Sourdough Banana Bread next.
How to Make Sourdough Oatmeal Raisin Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the 1/2 cup softened butter and 3/4 cup brown sugar together with a hand mixer or wooden spoon until light and fluffy, about 2 minutes. Add the egg, 1 tsp vanilla, and 1/2 cup sourdough discard. Beat again until smooth and combined, another minute.
The mixture will look pale and slightly glossy. You might catch a faint tangy smell from the discard — that’s a good sign, it means flavor.
Step 2: Stir in the Dry Ingredients
Whisk the 1 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a separate small bowl. Tip the dry mix into the butter mixture and stir with a spatula just until the flour disappears. A few streaks of flour are fine; overmixing will make the cookies tough.
The dough will feel thick and a little sticky. Scrape down the sides of the bowl to catch any pockets of dry flour.
Step 3: Fold in the Oats and Raisins
Pour in the 1 1/2 cups oats and 1 cup raisins. Fold them through with the spatula until they’re evenly distributed. Cover the bowl with a plate or plastic wrap and chill the dough in the fridge for at least 30 minutes. You can chill it for up to 2 days if you want to bake later.
Cold dough spreads less in the oven, so the cookies stay thick and chewy. If the dough feels too firm to scoop after a long chill, let it sit on the counter for 5 minutes to soften slightly.
Step 4: Scoop and Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, drop mounds of dough onto the sheets, spacing them about 2 inches apart. Bake one sheet at a time on the middle rack for 11 to 13 minutes. The cookies are done when the edges turn golden and the centers look just set and slightly puffed.
They’ll come out of the oven with crackly tops and a soft center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will deflate a little and settle into that classic thick, chewy texture. Serve warm or at room temperature.
A Few Notes Before You Start
- Do not overmix once you add the flour. A light hand keeps the cookies tender.
- Use old-fashioned rolled oats. Instant or quick oats turn the cookies gummy and flat.
- Measure your flour correctly by spooning it into the cup and leveling off the top. Scooping packs in too much flour and makes dry cookies.
- If your raisins are on the dry side, soak them in hot water for 10 minutes, then drain and pat them dry before folding in.
- For evenly sized cookies, a spring-loaded 2-tablespoon scoop is your best friend.
Storing Leftover Cookies
- Room temperature: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help them stay soft.
- Freezing dough: Scoop the chilled dough onto a parchment-lined tray and freeze until solid, then transfer the dough balls to a zip-top bag. Bake from frozen, adding 1 to 2 extra minutes, no need to thaw. The dough keeps for 3 months.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can. Active starter will work, but the cookies may spread a bit more. Discard is ideal because it’s less active and adds moisture and tang without affecting the dough’s structure too much.
Can I make these without raisins?
Absolutely. Leave them out for plain sourdough oatmeal cookies, or swap in an equal amount of dried cherries, cranberries, or chopped dates.
Can I double the recipe?
Yes. Double all ingredients, use a very large mixing bowl, and bake the cookies in batches. Keep the dough in the fridge between batches so it stays cold.
Sourdough Oatmeal Raisin Cookies Recipe
Ingredients
Method
- Cream the butter and brown sugar together until light and fluffy, then beat in the egg, vanilla, and sourdough discard until smooth.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt, then stir into the wet mixture just until the flour disappears.
- Fold in the oats and raisins, cover, and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Scoop the dough onto parchment-lined baking sheets and bake for 11 to 13 minutes, until edges are golden and centers look set. Cool on the sheet for 5 minutes, then transfer to a rack.
