Sourdough Oatmeal Raisin Cookies Recipe
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.
Servings: 20 cookies
Calories: 218kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
When in doubt, use weight over volume measurements.
Do not over bake these cookies or they will turn out hard and dry instead of soft and chewy.
Your cookies won’t be fully set after you take them out of the oven, so let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
If you don’t have a sourdough discard, 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.
Nutrition
Calories: 218kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 141mg | Fiber: 2g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg