Chewy Sourdough Discard Oatmeal Raisin Cookies

Use up your sourdough discard in this easy-to-follow sourdough discard oatmeal raisin cookie recipe. Perfect for kitchen adventures with young ones, these cookies are not just fun to make but also a guaranteed crowd-pleaser!

Sourdough oatmeal raisin cookies on a small plate.

By leaving the dough in the fridge overnight, we also get the benefits of fermentation. This extra time allows the sourdough starter to actively work on the dough, enhancing both flavor and texture

If you enjoy using sourdough discard in your cookies, try this festive variation of sourdough chocolate chip cookies, perfect for the holiday season!

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Ingredients

A close-up of sourdough oatmeal raisin cookies on a small plate, one bite missing.
  • sourdough discard: we use excess sourdough starter to add a unique tanginess and chewy texture to the cookies.
  • coconut oil: a healthier alternative to unsalted butter, giving the cookies a light, moist texture.
  • cane sugar & brown sugar: These sugars add a rich, caramel-like sweetness. Brown sugar contributes to the chewiness.
  • milk: adds moisture; any type is suitable, but I like to add whole milk the most.
  • oats: Quick oats are preferable for a softer texture, but old-fashioned oats work too. I add old-fashioned oats when I want to make cookies with a heartier bite.
  • flour: all-purpose flour is ideal for structure.
  • baking soda: Essential for the rise and spread of the cookies.
  • sea salt: Enhances flavors; kosher salt is a good substitute. I like to use real salt without unnecessary additives.
  • raisins: Add a burst of sweetness; juicy and big raisins work best.

See recipe card for quantities.

How To Make Sourdough Oatmeal Cookies

Wet ingredients being mixed together for cookies dough in a big bowl.

In a large bowl, mix wet ingredients – sourdough discard, melted coconut oil, cane sugar, brown sugar, and milk. Mix them together to get a smooth almost velvety liquid.

Cookie dough being mixed together with raisins.

Gradually add dry ingredients – oats, flour, baking soda, and sea salt. Mix until just combined. Stir in raisins.

Refrigerate dough overnight for best results. If you are in a pinch, you can refrigerate the dough for a shorter period but don’t go below 1 hour.

Sourdough oatmeal raisin cookies shaped on a parchment paper lined cookie sheet.

The next day, let the dough sit at room temperature for about an hour before you start turning it into cookies.

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Shape dough into balls and flatten them into thick discs; the cookie dough will be quite tough. Place on the prepared baking sheet, leaving inches of space between each. They do spread a little, so keep that in mind.

A close-up of sourdough oatmeal raisin cookies on a small plate.

Bake them at 350°F (about 190°C) for 10-12 minutes until golden brown. Cool on a wire rack.

Hint: For the perfect cookie texture, pay attention to the consistency of your cookie dough. It’s best to use a discard of a 100% hydration starter, or else your dough might end up too dry or too wet. If your cookie dough is too sticky, add a bit more flour. If it’s too dry, add a little milk. This will help get your cookies just right – not too hard, not too soft.

Substitution Notes

  • sugar: Use only cane sugar or substitute with coconut sugar or white sugar.
  • flour: Experiment with less flour for a chewier cookie.
  • oil: Melted butter can replace coconut oil for a richer flavor. Be careful though – I find that coconut oil gives the cookies a certain tenderness that butter does not!

Variations & Add-ins

  • Chocolate Chip: Swap raisins for melty chocolate chips or butterscotch chips.
  • Spice: A hint of cinnamon or ground cinnamon can add warmth. I also love to add 1 tsp of cloves to any oatmeal cookies!
  • Nuts: Add chopped nuts for extra crunch.

Tools You’ll Need

  • Large mixing bowl
  • Parchment paper or a baking mat – If you haven’t heard of Amazon silicone baking mats, consider giving them a try. They work exceptionally well in preventing the sourdough crackers from sticking
  • Cookie sheet
  • Wire rack
  • Kitchen scale or measuring cups and spoons
  • Optional: silicone spatula

💭Crucial Success Tips

  • For best results, use a kitchen scale to measure ingredients precisely.
  • Allowing the dough to rest overnight is key to developing flavors and achieving the perfect cookie texture. It also offers some fermentation benefits and makes these cookies a bit easier on our digestive system.
  • If the dough is too firm, let it sit at room temperature for a bit longer before shaping.

FAQ

Can I make sourdough oatmeal raisin cookies with active starter?

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Can I make these without coconut oil?

Yes, substitute with equal amounts of melted butter.

How do I know when the cookies are done?

They should be golden brown and set around the edges. Be careful! I think all cookies look a bit less baked than they truly are when we peek at them in the oven. When in doubt, take them out!

I want chewy cookies, how to make sure they are not cakey or crumbly?

To make sure your cookies are soft and chewy, take them out of the oven a bit early when they still look a little undercooked. They’ll keep cooking a bit more as they cool down. Also, mix the dough softly and just enough to blend everything. This helps keep them from getting hard or crumbly.

Are these cookies freezer-friendly?

Yes, they are! Make twice the amount of this recipe and put the extra in the freezer for later! Add about 4 minutes to their baking time when baking them from frozen.

More Sourdough Discard Recipes

Looking for other recipes like this? Try these:

📖Printable Recipe

Sourdough oatmeal raisin cookies on a small plate.
Print Recipe
5 from 1 vote

Chewy Sourdough Discard Oatmeal Raisin Cookies

Use up your sourdough discard in this easy-to-follow sourdough discard oatmeal raisin cookie recipe. Perfect for kitchen adventures with young ones, these cookies are not just fun to make but also a guaranteed crowd-pleaser!
Prep Time15 minutes
Cook Time12 minutes
Additional time12 hours
Total Time12 hours 27 minutes
Course: Dessert
Cuisine: American
Servings: 40 cookies
Calories: 138kcal
Author: Tina

Equipment

  • Large mixing bowl
  • Parchment paper or a baking mat
  • Cookie sheet
  • Wire rack
  • Kitchen scale or measuring cups and spoons
  • Optional: silicone spatula

Ingredients

  • 0.85 cup sourdough starter discard
  • 1 cup coconut oil melted and cooled
  • 0.5 cup cane sugar
  • 1 cup brown sugar
  • 0.5 cup milk of choice
  • 1.5 cup oats quick oats
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1.5 cup raisins

Instructions

  • In a large bowl, mix wet ingredients – sourdough discard, melted coconut oil, cane sugar, brown sugar, and milk. Mix them together to get a smooth almost velvety liquid.
  • Gradually add dry ingredients – oats, flour, baking soda, and sea salt. Mix until just combined. Stir in raisins.
  • Refrigerate dough overnight for best results. If you are in a pinch, you can refrigerate the dough for a shorter period but don't go below 1 hour.
  • The next day, let the dough sit at room temperature for about an hour before you start turning it into cookies.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Shape dough into balls and flatten them into thick discs; the cookie dough will be quite tough. Place on the prepared baking sheet, leaving inches of space between each. They do spread a little, so keep that in mind.
  • Bake them at 350°F (about 190°C) for 10-12 minutes until golden brown. Cool on a wire rack.

Video

Notes

For the perfect cookie texture, pay attention to the consistency of your cookie dough. It’s best to use a discard of a 100% hydration starter, or else your dough might end up too dry or too wet. If your cookie dough is too sticky, add a bit more flour. If it’s too dry, add a little milk. This will help get your cookies just right – not too hard, not too soft.
For best results, use a kitchen scale to measure ingredients precisely.
Allowing the dough to rest overnight is key to developing flavors and achieving the perfect cookie texture. It also offers some fermentation benefits and makes these cookies a bit easier on our digestive system.
If the dough is too firm, let it sit at room temperature for a bit longer before shaping.

Nutrition

Serving: 1cookie | Calories: 138kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.4mg | Sodium: 90mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg

How To Store Sourdough Discard Oatmeal Cookies

Store in an airtight container at room temperature for up to a week.

For longer storage, freeze the dough balls on a parchment-lined baking sheet, then transfer them to a Ziploc bag. When baking them from frozen, add about 4 minutes to their baking time.

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5 from 1 vote (1 rating without comment)

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6 Comments

    1. Hi Julie,

      sorry for the mix-up with the recipe card: you were right, the US and metric measurements were accidentally switched, but I’ve fixed that now! You can easily find the gram measurements under the ‘metric’ option on the recipe card, just below the ingredient list.

      About measuring 0.85 cup of discard, it’s not a typo. This was meant for those who want to make the recipe but aren’t fans of kitchen scales. However, I agree that measuring it this way is more challenging and can be very confusing. The original recipe was actually in grams, that is why some conversions turn out the way they did here :/

      Hope this clears things up, and sorry for any confusion!

    1. I think so, didn’t try that yet though. My only concern would be that the taste f olive oil would come through as quite strong. But if that’s not a problem, go for it! =D