🍪 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!

Prep Time 30 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Cooking Method: Baking

Courses: Sourdough

Difficulty: Beginner

Cooking Temp: 350 F

Description

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

1/2 cup unsalted butter, softened (114g)
3/4 cup packed brown sugar (150g)
1/2 cup sourdough discard or stirred-down starter (100g)
1 large egg
1 tsp vanilla extract (5g)
3/4 tsp ground cinnamon (4g)
1/4 tsp ground nutmeg (1.5g)
1 1/4 cups rolled oats or steel-cut oats (150g)
1/2 tsp salt (2g)
1/2 tsp baking sode (2g)
1 cup all-purpose flour (140g)
3/4 cup raisins (110g)

Instructions

1
In a large mixing bowl, beat butter and brown sugar until fluffy.
2
Mix in the sourdough discard, vanilla, cinnamon, and nutmeg.
3
Add the egg and mix until smooth.
4
Stir in the oats, then mix in the flour, salt, and baking soda until just combined.
5
Fold in the raisins.
6
Cover the bowl and refrigerate for 12 to 72 hours to ferment the dough. (Longer = more flavor.)
7
When ready to bake, preheat oven to 350°F (175°C).
8
Scoop chilled dough into 2–3 tablespoon balls and place on a lined baking sheet.
9
Bake for 10–14 minutes, or until cookies look dry on top but are still soft in the center.
10
Let cool on the pan — they’ll firm up as they rest.
11
Yields: 16 cookies (about 3 inches wide)

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