Sourdough Oatmeal Raisin Cookies

If you’re like me, there comes a point in your sourdough journey where you’re asking: “What else can I do with all this starter discard?”

Enter: Sourdough Oatmeal Raisin Cookies.

These cookies are soft, chewy, warmly spiced, and packed with oats, plump raisins, and a hint of tang from your sourdough starter discard. They’re the kind of cookie that tastes like comfort—something Grandma might’ve made, but with a modern, sustainable twist.

They also happen to be one of the easiest discard recipes out there. No overnight fermentation or fancy techniques—just mix, scoop, bake, and enjoy.

Whether you’re knee-deep in discard or just love a good old-fashioned oatmeal cookie, this recipe is for you. Trust me, you’re going to want to make a double batch.

Why You’ll Love These Cookies

• Uses sourdough discard – Reduce waste and boost flavor

• Chewy + soft – The perfect texture, thanks to brown sugar and oats

• Customizable – Swap raisins for chocolate chips, nuts, or dried cranberries

• Beginner-friendly – No special tools, techniques, or chill time needed

• Freezer-friendly – Make ahead and bake whenever the craving hits!

Ingredients – Simple, Pantry-Friendly, and Flexible

Here’s everything you’ll need for one batch (makes about 20 cookies):

Dry Ingredients:

• 1 cup all-purpose flour

• 1 tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• ½ cup sourdough discard (unfed starter)

• 1 tsp vanilla extract

Mix-Ins:

• 1½ cups old-fashioned rolled oats

• ¾ cup raisins (or mix of raisins and chopped walnuts, cranberries, etc.)

Optional Add-ins:

• ½ cup chocolate chips (for oatmeal raisin haters 😄)

• ¼ cup chopped pecans or walnuts

• 1 tbsp flaxseed or chia for a fiber boost

Tools You’ll Need

• Large mixing bowl

• Hand or stand mixer (helpful)

• Measuring cups and spoons

• Rubber spatula

• Cookie scoop or spoon

• Baking sheet + parchment paper

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

3. Cream the Butter and Sugars

In a large bowl or stand mixer, beat the softened butter with the brown sugar and granulated sugar until light and fluffy—about 2–3 minutes. This helps with structure and chewiness.

4. Add Wet Ingredients

Add the egg, vanilla, and sourdough discard to the butter mixture. Mix until fully combined. The discard adds a subtle tang and helps tenderize the dough.

Note: This recipe works best with discard that hasn’t been fed in the last 12–24 hours—but it doesn’t need to be super active. If it smells mildly tangy (not overly sour), you’re good to go.

5. Combine Wet and Dry

Add your dry ingredients to the wet mixture and stir until just combined. Don’t overmix—you want a tender cookie!

Fold in the oats and raisins (and any other goodies you're using).

6. Scoop and Bake

Scoop tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches between each.

Bake for 10–12 minutes, or until the edges are golden and the centers look just slightly underbaked—they’ll continue to set as they cool.

Let cool on the sheet for 5 minutes, then transfer to a wire rack.

7. Enjoy!

These cookies are best enjoyed the same day (especially warm with a glass of cold milk), but they store beautifully too. See below for storage tips.

Tips for Perfect Sourdough Oatmeal Cookies

🧈 Soften the butter – It should be soft enough to press your finger into, but not melted. Room temp is key.

⏱️ Don't skip the underbake – Pulling them at 11 minutes (even if they look a touch soft) keeps them perfectly chewy.

🧺 Use old-fashioned oats – Not quick oats. The thicker cut adds great texture.

🌾 Play with flavor – A pinch of cardamom, orange zest, or a splash of molasses can take these next level.

Can I Chill the Dough?

Yes! If you want even thicker, puffier cookies, chill the dough for 30–60 minutes before baking. But honestly, this dough bakes beautifully without any chilling. Perfect for impatient cookie cravings.

Storage & Freezing Tips

• Room temp: Store in an airtight container for up to 4 days.

• Freezer: Freeze baked cookies or unbaked cookie dough balls for up to 3 months. Bake straight from frozen—just add 2–3 extra minutes.

Sourdough Discard FAQ

Q: Can I use active starter instead of discard?
A: Yes, but it may make the cookies puffier. Discard is best for this recipe because it adds moisture without extra rise.

Q: What if I don’t have enough discard?
A: You can substitute the discard with a mix of ¼ cup flour + ¼ cup water in a pinch, but the flavor and texture may differ slightly.

Q: Are these cookies sour?
A: Nope! The sourdough just adds depth. These taste like classic oatmeal cookies with a little twist—not sour at all.

Make It Your Own

These cookies are endlessly customizable. Here are some flavor ideas:

• Trail Mix Cookies: Add chopped almonds, chocolate chips, dried cherries

• Carrot Cake Style: Add shredded carrot, coconut flakes, and a dash of allspice

• Chocolate Raisin Swirl: Add dark chocolate chips for a double hit of sweet

• Apple Cinnamon: Add dried apple bits and extra cinnamon

• Salted Walnut: Finish each cookie with a flaky salt sprinkle pre-bake

Final Thoughts

These sourdough oatmeal raisin cookies are the perfect blend of nostalgic and modern—everything you love about the classic cookie, but with the added bonus of sourdough flavor and no discard waste. They’re easy, cozy, and totally crave-worthy.

Whether you're baking for an after-school snack, packing cookies for a friend, or just want something sweet with your afternoon coffee, these cookies deliver every time.

So go ahead—rescue that discard from the compost, grab a handful of oats and raisins, and bake yourself something warm and wonderful. 🥰