Chewy, sweet, loaded with oatmeal and raisins with just a hint of cinnamon, I’m a bit biased but I think these Sourdough Oatmeal Raisin Cookies are the perfect cookie. This one bowl recipe is simple to make and takes less than an hour from start to finish.
If you’ve been following Make It Dough for a while, you’ll know that oatmeal cookies have a special place in my heart. It was the first thing I ever baked on my own and is what made me fall in love with baking. Luckily, my bf’s favorite is oatmeal cookies, so they are highly requested at my house and I get to make them all the time.
Quick and easy recipe
As much as I love making long and involved recipes like Sourdough Bread, I’ve also learned the value of keeping things simple. I bake almost every day and can appreciate a good one bowl recipe. I really stripped my normal Sourdough Oatmeal Cookie recipe down so I could make it into a one bowl recipe that doesn’t take any chill time at all. Since you’ll be browning the butter, there’s no advance planning aside from making sure you have all the ingredients on hand. I’ve made these both by hand and with a hand-mixer and both worked well.
Baking with sourdough discard
Sourdough discard adds a great flavor to these cookies. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work in this cookie recipe. You can use your discard directly from the fridge. Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. Both will work for this recipe, you’ll get a slightly different result but your Sourdough Oatmeal Raisin Cookies will still be delicious!
Here’s what you need
Unsalted butter: no need to soften first since you’ll be browning it for this recipe, browned butter imparts a deep, rich caramel flavor to these cookies you’ll quickly see the effort of browning is totally worth it
Cinnamon: the perfect compliment to raisins, I usually use Watkins, Penzeys or Azure Standard, but feel free to use your favorite brand of ground cinnamon
Granulated sugar and brown sugar: the mix of white and brown sugar imparts the perfect chewy texture with a rich molasses flavor
Sourdough discard: feel free to use your sourdough discard directly from the fridge, if you don’t have any discard add 37 grams of flour and 37 grams of water to the recipe
Egg: binds the ingredients together, this recipe requires a large egg (50 grams), your cookies may turn out too dry and crumbly if you use smaller eggs
Oil: you can use any type, as long as it’s a neutral-flavored oil
All-purpose flour: the low protein content of all-purpose gives these cookies their chewy, tender texture, don’t substitute another type of flour, such as whole wheat in this recipe as it would affect the texture of the cookies
Baking soda: the main raising agent, makes these cookies light and tender, do not substitute baking powder
Salt: I used Morton’s for this recipe, use 2 teaspoons if you’re using Diamond Crystal, you can use the same amount by weight
Old-fashioned rolled oats: do not substitute quick oats or your cookies may turn out gummy
Raisins: the other most important ingredient in this recipe, use your favorite brand I loved the Black Beauty Raisins from Sprouts
Chocolate chips: as always quality matters, use the best quality you can find/afford, my favorite are these 60% cacao Bittersweet Chocolate Chips from Ghirardelli, they are larger than your normal chocolate chip so they make the cookies extra chocolatey and delicious
1. Brown butter in a small saucepan over medium high heat, until the butter smells nutty and the color resembles graham crackers
2. Whisk cinnamon and sugars into the butter
3. Add in sourdough discard, egg, oil, all purpose flour, baking soda and salt in that order
4. Fold in the chocolate chips, raisins and oatmeal
5. Portion out the cookie dough using a large cookie scoop (about 3 tablespoon portions)
6. Flatten the cookies slightly and bake them for 10 minutes at 375 F
The potency of the flavor of discard depends on your unique starter. Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. In my experience sourdough added a delicious tang that doesn’t overpower the flavor of these cookies.
Absolutely! You can make the cookie dough up to 3 days in advance. Portion out your cookie dough and refrigerate them on a parchment-lined cookie sheet covered with plastic wrap.
Absolutely! I love keeping an emergency freezer stash of these cookies.
To freeze your cookie dough:
1. Portion your dough out using a cookie scoop
2. Freeze your cookies in a single layer on a small baking sheet
3. Once fully frozen, transfer cookie dough balls into zip lock back
4. Cookies should last in your freezer for up to 1 month
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your cookies, but will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 37 grams of all-purpose flour and 37 grams of water to your cookie dough.
These cookies last about 7 days stored in an airtight container at room temperature.
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Sourdough Oatmeal Raisin Cookies Recipe
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- 113 grams unsalted butter
- 4 grams ground cinnamon
- 100 grams granulated sugar
- 200 grams brown sugar
- 75 grams sourdough discard
- 1 egg large
- 28 grams vegetable oil or any neutral-flavored oil
- 120 grams all-purpose flour
- 4 grams baking soda
- 8 grams kosher salt
- 300 grams old-fashioned oats
- 130 grams raisins
- 100 grams chocolate chips
Click US Customary to view volume measurements
- Prep: Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Set aside.
- Brown butter: Melt the butter in a small saucepan over medium heat. Heat the butter until it begins to smell nutty and turns the color of graham crackers, about 5 minutes. Transfer the butter to a large mixing bowl and allow it to cool.
- Stir in the sugars: Whisk in the cinnamon, brown sugar and granulated sugar until completely incorporated. It may look a little grainy, this is totally ok.
- Make the dough: Add in the sourdough discard, egg, oil, all-purpose flour, baking soda and salt. Stir the mixture using a spatula until no traces of discard and egg or dry bits of flour remain.
- Fold in oatmeal and mix-ins: Fold in the oatmeal, raisins and chocolate chips until everything is well distributed.
- Portion out the dough: Using a large cookie scoop, portion out the dough (3 tablespoon portions) and place them on the prepared baking sheet, about 1-inch apart to allow them to spread. Flatten the cookies lightly.
- Bake: Bake the cookies for 10 to 12 minutes or until the tops of the cookies look dry and the edges look set. Allow the cookies to cool completely on the baking sheet. Don’t move your cookies too soon or they may break apart.
- Enjoy and store: Enjoy them warm, once the cookies have set completely. These cookies get even better once they have cooled completely and their flavor has fully developed. Store leftover cookies in an airtight container for up to 1 week.
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.