Sourdough Oatmeal Cookies

Name: Sourdough Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: 1/2 cup butter softened; 1/2 cup regular sugar; 1/2 cup packed brown sugar; 1 large egg; 1/4 cup sourdough discard or active starter; 1.5 teaspoons vanilla extract; 1 1/4 cup all purpose flour; 2 cups oats (quick or rolled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3/4 cup raisins (or chocolate chips)

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The best sourdough oatmeal raisin cookies are soft, chewy, and naturally flavorful with the tang of sourdough discard. Made with pantry staples and wholesome oats, they’re a great way to use extra starter and bake something cozy.

Table of Contents

Sourdough oatmeal raisin cookie cut in half with more cookies in the background.

These chewy sourdough oatmeal cookies with sweet raisins and warm cinnamon really hit the spot. I love all the varieties of oatmeal cookies (hence these carrot cake cookies, sourdough breakfast cookies, blueberry oatmeal cookies, and oatmeal chocolate chip cookies), but you just can’t beat the classics.

In this classic oatmeal cookie, we add some sourdough discard to deepen the flavor and create an extra soft, tender texture. Plus, they can be long fermented to help with digestion and make them a tad healthier.

These cookies come together with simple ingredients you probably already have in your kitchen. They’re not too sweet, not too cakey, and perfect for lunchboxes, snack time, or a quick afternoon bake. The whole family will love this recipe.

Why You’ll Love This Recipe

Soft and chewy texture: These cookies are thick and chewy with crisp edges and soft centers.

Perfect use for sourdough discard: A great way to use your unfed starter and reduce waste without needing a rise.

Not overly sweet: The balance of brown sugar, oats, and raisins creates a naturally sweet flavor without being too rich.

Simple pantry ingredients: No fancy tools or ingredients needed—just butter, oats, flour, sugar, and a little discard.

Customizable: Easy to make gluten-free or dairy-free, and you can swap the raisins for other mix-ins like chocolate chips or chopped nuts.

Freezer friendly: Make a double batch and freeze half for fresh cookies whenever you want.

Find More Sourdough Discard Cookies

Ingredients

Unfed sourdough discard: Active starter will also work, but I like using leftover sourdough discard.

All-purpose flour: You could also make this recipe gluten-free by swapping out the sourdough starter for a gluten-free sourdough starter and the flour for a gluten-free one-for-one flour.

Oats: I like using quick oats since that is typically what I have on hand, but old-fashioned rolled oats will also work.

Vanilla extract: Homemade or store-bought.

Raisins: I used golden raisins because that is what I had on hand, but you can use whatever raisins you like.

A list of the remaining ingredients and full recipe can be found in the recipe card.

Tools Needed

Stand mixer or hand mixer

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Baking sheets. I love these stainless steel baking sheets.

Cookie scoop

How to Make Sourdough Discard Oatmeal Cookies

Butter and sugar in a stand mixer mixed until fluffy.

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats. In a large bowl or the bowl of a stand mixer, cream the softened butter, brown sugar, and cane sugar until light and fluffy.

Butter, sugar, egg, vanilla and sourdough discard in a stand mixer bowl.

Step 2: Mix in the egg, vanilla extract, and sourdough discard. Stir until smooth and well combined.

oats, flour, and leavening agents mixed together in a bowl.

Step 3: In a separate bowl, whisk together flour, oats, cinnamon, salt, and baking soda.

Slowly adding dry ingredients to the wet ingredients in a stand mixer bowl.

Step 4: Add the dry ingredients to the wet ingredients and stir just until combined.

Sourdough oatmeal cookie dough mixed together in a stand mixer.

Step 5: Mix in the raisins.

Cookie dough balls on a parchment lined baking sheet.

Step 6: Drop heaping tablespoons of dough onto the prepared cookie sheet, spacing them a few inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.

Sourdough oatmeal cookies cooling on a baking rack.

Step 7: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to five days.

To Long Ferment

Mix the cookies together as stated in the recipe above, but instead of baking right away, cover the bowl and place the dough in the fridge to ferment for up to three days. The longer they are refrigerated the more they ferment.

Tips

If your dough feels sticky, chill it for 10 to 15 minutes before handling.
For softer cookies, bake for less time. For crispier edges, bake a minute or two longer.
Use room temperature butter and eggs for best results.
If you soak the raisins in warm water for 10 minutes before adding them to the cookie dough, the raisins will be extra plump.

Storage

Store your cookies in an air-tight container or cookie jar for three days…if they make it that long! Alternatively, they can be kept in the fridge for a week or in the freezer in a freezer bag for several months.

Recipe Variations

Sourdough oatmeal cookies stacked up on a countertop.

Add chopped walnuts or pecans for crunch.
Mix in chocolate chips or white chocolate for a different twist.
Swap raisins for dried cranberries or chopped dates.
Add a pinch of nutmeg for extra spice.
Dried cranberries with white chocolate chips would be amazing.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but the recipe is designed for discard. Active starter may create slightly puffier cookies, while discard tends to give a denser, chewier result.

Do I need to feed my sourdough discard before using it in this recipe?

No, the discard can be used straight from the fridge, even if it has not been fed for a few days. Just make sure it does not smell off or overly sour.

Can I freeze the dough?

Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag or container. When ready to bake, add 1 to 2 extra minutes to the baking time.

Find More Sourdough Recipes

If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.