Sourdough Oatmeal Raisin Cookies
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Deliciously easy to bake sourdough discard oatmeal raisin cookies, that are just a level above the rest. Oat and raisin cookies, or oatmeal raisin cookies, are one of the most popular cookies in the world, and when you add sourdough discard they become even better
What is sourdough discard?
If you are in the world of sourdough baking, you likely know what sourdough discard is already. Some people simply throw this away, but I love baking with it.
When making sourdough, you create a sourdough starter, which is a natural living culture that creates a more gut friendly bread (so that you don’t need to use yeast).
A natural side part of making or maintaining a sourdough starter is sourdough discard. Discard is basically the part of the sourdough starter that you remove from the jar before feeding and fuelling the sourdough starter.
Ingredient notes
This recipe is based on my original oatmeal raisin cookies that I posted a few years ago, and I still bake monthly because they are a personal family favourite. For the full recipe, see the recipe card below:
- Butter – I tend to use a block unsalted block butter which is at room temperature, or a baking spread. Either works well for a cookie like this!
- Sugar – I love light brown soft sugar because of the flavour it brings to the cookies, but dark brown soft sugar, or even granulated sugar works wonderfully.
- Discard – I use unfed sourdough discard straight from the fridge
- Egg – I by standard use medium eggs in my bakes for consistency, but a large egg will also work
- Vanilla – an option in any recipe really, but it levels up the flavour
- Flour – I make sure to use plain flour as I don’t want the added raising agent (as that will change the texture and I control this later on)
- Oats – I use rolled oats – they are larger than porridge oats and I find they bake better
- Cinnamon – a touch of ground cinnamon brings these cookies to life – but it is optional
- Salt – I adore adding a little sea salt to my bakes, but it is also optional
- Raising agents – bicarbonate of soda (different to baking powder!!) is needed for the raising agent
- Raisins – one of the key components – raisins – can be swapped for other dried fruits
Tips to bake the best cookies you can
As with all cookie recipes, I try to make them as simple as possible but also as achievable for everyone as possible. The basis of these cookies, despite containing the sourdough discard, is similar to any other method. Full method on the recipe card below.
Because of the thickness and texture of the sourdough discard, I beat my discard into the butter and sugar at the beginning of this method to make sure that it is mixed in fully. Sometimes, if using an electric mixer, the sourdough discard can cling to the beater/whisk slightly, but keep on mixing and scrape it off to help the mixture.
I make 12 cookies out of the cookie dough, and it’s slightly softer than normal – so I do use a 5cm cookie scoop (heaped) to help portion the cookies – but you can use heaped tablespoons instead. I didn’t chill the cookies, but you can if you want to or need to.
FAQs
Yes, you definitely can. I use raisins as they are the classic, but sultanas, currants, or a mix of other dried fruits work as a straight swap
Definitely – you can remove some of the weight of the raisins, and add in some chopped nuts. I like to do a mix of 100g of raisins and 100g of chopped nuts
Yes – you can make smaller cookies (making 16 out of the batch for example), and then bake for about 9-10 minutes.
Definitely! I often just use discard out of the fridge, but if you have some fed starter that works well, also. You can make up the weight with other discard if you don’t have enough
Sourdough Oatmeal Raisin Cookie Recipe
Ingredients
- 100 g unsalted butter/baking spread
- 175 g light brown soft sugar
- 100 g unfed sourdough discard
- 1 medium/large egg
- 1 tsp vanilla extract
- 135 g plain flour
- 150 g rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 200 g raisins
Instructions
- Preheat the oven to 190ºc/170ºc fan and line 2 large trays with parchment paper
- Beat together the butter, sugar and discard in a large bowl
- Add the egg and vanilla and mix again
- Add the flour, oats, cinnamon, sea salt and bicarb and mix
- Mix through the raisins
- Split the cookie dough into 12 and place onto the baking trays
- Bake the cookies in the oven for 10-12 minutes, until golden brown
- Leave to cool fully
Notes
- These cookies will last for 5-7 days, at room temperature
- These cookies will last for 3+ months
Can I make these cookies without sourdough?
This recipe is designed to be a sourdough discard cookie recipe – so you can make a regular oatmeal raisin cookie instead if you want. My regular cookie recipe is found here on my blog
If you want to get ahead and make a sourdough starter, either to enjoy delicious sourdough discard recipes, or to bake bread, you can find my post on how to make a sourdough starter
Storage and freezing
These cookies will last for 5-7 days at room temperature – I usually store them in some Tupperware, or a cake box.
The cookies will freeze for 3+ months – I suggest freezing them on a tray first, and then you can add to a bag or box to store. You can thaw the cookies in the fridge overnight, or you can thaw them at room temperature quicker.