🍪 Sourdough Oatmeal Raisin Cookies (with Discard)
These Sourdough Oatmeal Raisin Cookies are a chewy, cinnamon-kissed twist on the classic. Made with sourdough discard and fermented in the fridge for up to 72 hours, they develop incredible depth of flavor and a soft, bakery-style texture.
This is the perfect cookie recipe to make ahead — and you’ll be rewarded with golden, gooey centers, crisp edges, and all the nostalgic vibes of grandma’s kitchen (but with a sourdough upgrade!).
Long ferment = deep flavor
📝 Ingredients
🍪 Dough:
- ½ cup unsalted butter, softened (114g)
- ¾ cup packed dark brown sugar (150g)
- ½ cup sourdough discard or stirred-down starter (100g)
- 1 large egg
- 1 tsp vanilla extract (5g)
- ¾ tsp ground cinnamon (4g)
- ¼ tsp ground nutmeg (1.5g)
- 1¼ cups rolled oats (150g) — or steel-cut oats for extra texture
- ½ tsp salt (2g)
- ½ tsp baking soda (2g)
- 1 cup all-purpose flour (140g)
- ¾ cup raisins (110g)
- I use organic oats and flour from @sunriseflourmill 🌾
- Mineral-rich Baja Gold salt from @bajagoldsaltco enhances the flavor ✨
Use code BAKEWITHEM to save on both!
- Use rolled oats for a softer bite or steel-cut for rustic chew.
- Refrigerate for the full 72 hours if you can—flavor intensifies!
Want another cozy sourdough sweet? Try these gooey-soft Sourdough Chocolate Chip Muffins — another perfect way to use up discard!
Chewy sourdough oatmeal raisin cookies made with discard and fermented up to 72 hours for rich flavor. A cozy, make-ahead classic with a tangy twist!
Ingredients
Instructions
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In a large mixing bowl, beat butter and brown sugar until fluffy.
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Mix in the sourdough discard, vanilla, cinnamon, and nutmeg.
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Add the egg and mix until smooth.
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Stir in the oats, then mix in the flour, salt, and baking soda until just combined.
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Fold in the raisins.
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Cover the bowl and refrigerate for 12 to 72 hours to ferment the dough. (Longer = more flavor.)
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When ready to bake, preheat oven to 350°F (175°C).
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Scoop chilled dough into 2–3 tablespoon balls and place on a lined baking sheet.
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Bake for 10–14 minutes, or until cookies look dry on top but are still soft in the center.
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Let cool on the pan — they’ll firm up as they rest.
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Yields: 16 cookies (about 3 inches wide)
