If you're craving a classic treat with a sourdough twist, these Sourdough Oat And Raisin Cookies may just become your new favourite. Chewy, golden, and just the right amount of tangy, they're the perfect way to put that extra sourdough starter to delicious use!
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Love mixing sourdough with oats? Try our Sourdough Granola Bars or Sourdough Granola with Maple and Pecans next!
The Cosiest Cookie Ever Known
There's something undeniably comforting about these Sourdough Oat and Raisin Cookies. The hint of cinnamon and nutmeg brings a warm, cosy flavour that makes them the ultimate treat for those chilly days.
The texture of the cookies is pure perfection-chewy, but not overly so like chocolate chip cookies, with golden brown, crispy edges that are just a chef's kiss.
Now, let me tell you about Seb. He claims he's not a dessert person (and even less of a baked goods fan), but when it comes to these sourdough discard cookies, he can't resist. When I bake a batch of 16, let's just say they barely survive the weekend... and it's only the two of us. Excess sourdough discard starter has never met a better fate!
Ingredients and Substitutes
Here's everything you will need for these delicious sourdough discard oatmeal cookies:
- unsalted butter: if you're using salted butter, skip the salt in the recipe.
- light brown sugar: can be replaced with dark brown sugar.
- caster sugar: or granulated white sugar.
- large egg: use extra large in the US.
- sourdough starter discard or active sourdough starter: 100% hydration. Avoid old starter that has been forgotten for days - it will add an overly sour unpleasant taste to your chewy cookies.
- plain flour: a.k.a. all-purpose flour.
- spices: we used cinnamon and nutmeg.
- bicarbonate of soda: a.k.a. baking soda.
- baking powder.
- salt.
- rolled oats: a.k.a. porridge oats or old-fashioned oats (not quick oats or instant oats).
- zest of ½ orange: optional, but oh-so-good.
- raisins: or sultanas.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Love cranberry and orange combo? Try our Cranberry Orange Sourdough Bread next time!
Variations
This is a great recipe to experiment with and add your own twist to find the perfect cookie recipe that's right for you:
- Switch up the spices: add vanilla extract, substitute nutmeg and cinnamon with ground cloves, a pinch of cardamom, or use mixed spice or pumpkin spice instead!
- Substitute up to ¼ of all-purpose flour with whole wheat flour for more earthy flavours and a denser texture.
- Add dried cranberries or even chocolate chips instead of raisins.
What Does Sourdough Discard Do In Baking?
Using sourdough discard in baking might seem unconventional, but it actually works wonders in recipes like these cookies! Here's how:
- No leavening power, but...: While discard doesn't help your cookies rise like an active starter, it does add a delicious, subtle tang to your baked goods.
- Moisture retention: Since the flour in discard is fermented and well-hydrated, it helps cookies retain moisture better, contributing to that chewy texture we all love.
- Easy to handle dough: After chilling, the cookie dough made with sourdough discard is less sticky and much easier to shape than regular cookie dough.
- Mild preservative: The good bacteria responsible for the acidity in your discard also acts as a natural preservative, keeping your cookies fresher for longer.
Curious about more ways to use that extra discard? Check out some sourdough discard recipes below!
Step-By-Step Method
1. Melt the butter in a small saucepan, and leave it to cool down slightly.
2. Add both brown and caster sugar to a large bowl. Pour the melted butter over, and using an electric hand mixer, beat the mixture for 1 minute until sugar starts to dissolve.
3. Add an egg and beat again for 2-3 minutes, until light and creamy.
4. Using a balloon whisk or a rubber spatula, mix in the sourdough discard, scraping the sides of the bowl once or twice.
5. In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
6. Add the dry ingredients to the wet ingredients and mix gently to combine.
7. Finally, add the oats, raisins and orange zest and stir just long enough to distribute.
8. Cover the bowl with plastic wrap (cling film) and place the dough in the fridge to chill for 2-4 hours.
9. Preheat the oven to 180°C. Line two large baking sheets with parchment paper.
10. Scoop 16 spoonfuls (or use a cookie scoop) of sourdough cookie dough and space them out on the parchment-lined baking sheet.
11. Place them in the oven for 12-14 minutes. Rotate the baking sheets ¾ into the baking to ensure even cooking and browning.
12. These sourdough oatmeal raisin cookies should have golden brown edges and be set in the centre when baked.
13. Let the cookies firm up on the baking sheets for 5 minutes, then transfer them onto a wire rack to cool down completely.
Recipe Tips
- Avoid overly acidic starter: For best results, don't use sourdough discard that has developed hooch or smells too sour-it could make your cookies taste overly tangy.
- Bring discard to room temperature: Take your discard out of the fridge ahead of time. Using room temperature discard helps it mix smoothly into the dough without overworking it, keeping your cookies soft and tender.
- Measure ingredients with kitchen scales: For consistent results, always use kitchen scales to measure your ingredients accurately. This is especially key for perfect soft cookies.
- Space out the cookies: Make sure you leave enough space between your cookie dough balls on the baking sheet, as they will spread out while baking. No one wants a giant cookie blob!
- Don't overbake: Keep an eye on your cookies, pulling them from the oven when they're golden brown around the edges but still soft in the middle-perfectly chewy!
Storage
Keep your baked cookies in an airtight container at room temperature - they'll stay fresh and chewy for 3-4 days.
If you want to keep them longer, freezing is a great way to extend their life. Place the cooled, baked cookies in a ziploc bag, and they'll keep in the freezer for up to 3 months. Just let them thaw at room temperature. A delicious way to refresh them is to pop them in a low oven for a few minutes!
More Sourdough Cookies
What is your favourite sourdough cookie recipe? We have quite a few in our repertoire, but sourdough chocolate chip cookies never disappoint. For Easter, try our Sourdough Easter Cookies With Mini Eggs, for fall, try Pumpkin Sourdough Cookies.
And for peanut butter lovers, we have Sourdough Peanut Butter Cookies! And if you are feeling a little adventurous, go for our Sourdough Tahini Cookies!
Try some more of our recipes below:
Sourdough Oat and Raisin Cookies (Chewy and Soft)
Ingredients
- 120 g (4.25 oz) unsalted butter
- 140 g (⅔ cups) light brown sugar
- 50 g (4 tablespoon) caster sugar
- 1 egg large
- 75 g (⅓ cups) sourdough starter discard or active, 100% hydration
- 180 g (1½ cups) plain flour a.k.a. all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon bicarbonate of soda a.k.a. baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 120 g (1½ cups) rolled oats a.k.a. porridge oats
- zest of ½ orange
- 100 g (⅔ cups) raisins
Instructions
- Melt the butter in a small saucepan, and leave it to cool down slightly.
- Add both brown and caster sugar to a large mixing bowl. Pour the butter over, and using an electric handheld mixer, beat the mixture for 1 minute, until sugar starts to dissolve (it will still be grainy though).
- Add an egg and beat again for 2-3 minutes, until light and creamy.
- Using a balloon whisk or a rubber spatula, mix in the sourdough discard.
- In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix gently to combine.
- Finally, add the oats, raisins and orange zest, and stir just long enough to distribute.
- Cover the bowl with plastic wrap (cling film) and place the dough in the fridge to chill for 2-4 hours.
- Preheat the oven to 180°C. Line two large baking sheets with parchment paper.
- Scoop 16 spoonfuls of sourdough cookie dough and space them out on the baking sheets.
- Place them in the oven for 12-14 minutes. Rotate the baking sheets ¾ into the baking to ensure even cooking and browning.
- Let the cookies firm up on the baking sheets for 5 minutes, then transfer them onto a wire rack to cool down completely.
Nutrition
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