Classic Sourdough Oatmeal Raisin Cookies

Sourdough oatmeal raisin cookies are in a line with a glass of milk in the background.

5 from 5 votes

Classic Sourdough Oatmeal Raisin Cookies

A delicious way to use your sourdough discard, these Sourdough Oatmeal Raisin Cookies are sweet, chewy, and so easy to make! If you have some extra sourdough starter in your fridge, make cookies!

Prep Time5

Cook Time12

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 140kcal

Author: Lynn Polito

Equipment

Ingredients

1 cup All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 cup Butter Room Temperature
¾ cup Brown Sugar
¾ cup Granulated Sugar
2 Eggs Room Temperature
1 cup Sourdough Discard Inactive
2 teaspoon Vanilla Extract
1 ½ cups Raisins
2 ½ cups Oats Old Fashioned

Instructions

Preheat the oven to 375 degrees. In a small bowl, mix together the flour, salt, baking soda, and cinnamon. Set that aside.
In the bowl of a stand mixer or in a large bowl, add the butter, sugar, and brown sugar. Set the mixer on medium speed and cream together for one minute.
Add the sourdough discard, vanilla extract, and eggs to the bowl. Mix again until fully combined. Add the flour mixture to the bowl and mix well.
Fold in the oats and the raisins into the dough using a wooden spoon or a rubber spatula.
Scoop the cookie dough into dough balls and place them on a parchment lined baking sheet.
Bake the cookies for 12 minutes and then take them off the baking sheet and cool on a wire rack.

Notes

An ice cream scoop ensures that all the cookies are the same size and cook evenly.
Parchment paper ensures that the cookies do not stick to the baking sheet.
It's best to fold the oats and raisins into the cookie dough when you are using a hand mixer. If you are using a stand mixer, they can be mixed in with the mixer.

Nutrition