Name: Sourdough Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 160 grams rolled oats; 120 grams flour; 145 grams raisins ((soaked and drained)); ½ tsp cinnamon; ½ tsp salt; ½ tsp baking soda; 1 stick butter (softened (I use lightly salted dairy free butter)); 100 grams brown sugar; 50 grams white sugar; 100 grams sourdough discard ((unfed starter)); 1 large egg; 1 tsp vanilla

This post contains affiliate links. I may earn a small commission at no extra cost to you.

Jump to Recipe Print Recipe

I have always loved oatmeal raisin anything; from oatmeal to cookies. I love the texture, the taste, and the smell of cinnamon warming up the kitchen. And somewhere in my brain, I still try to convince myself they’re a “healthy” option… even though I know it’s still a cookie haha.

Now that our granddaughter is 4 and able to appreciate a really good cookie, I wanted her to experience homemade oatmeal raisin cookies. And if I’m going to make them, I want them to be the best they can be; soft, flavorful, and comforting. That’s exactly why I used sourdough discard.

These sourdough oatmeal raisin cookies turned out soft, thick, and full of flavor, and we made them together in the kitchen.

For best results, I weigh everything, I use this OXO kitchen scale and it makes a noticeable difference in consistency.

These cookies did everything I hoped for. They were easy and fun to make, especially with my little helper beside me. The smell filled the house, and she loved helping me space them out on the pan almost as much as she loved eating them. They turned out with slightly crisp edges and soft centers; and gave us a memory I’ll always hold onto.

Ginger’s Thoughts

I will be honest, I was not sure my granddaughter would even eat these because she is four and four year olds are suspicious of raisins. She ate three and asked if we could make them again tomorrow.

That is the only review I needed.

Why Use Sourdough in Cookies?

Oatmeal raisin cookies should be flavorful, soft in the center, and have just enough structure to hold their shape. If you’ve ever made a batch that turned into flat, pancake-like cookies, you’ll appreciate what sourdough brings to the table.

Sourdough discard adds a subtle tang, not overwhelming at all, but enough to deepen the flavor. Even our son, who is very sensitive to flavors, noticed it and said it actually complemented the oatmeal really well.

Another benefit is texture. While butter and sugar play a big role in moisture, sourdough helps create a softer, more tender cookie that doesn’t dry out as quickly.

Ingredients

Yield: 32 cookies

These cookies use simple pantry ingredients you probably already have on hand, but a few small details make a big difference.

Ingredients

160 grams rolled oats
120 grams flour
145 grams raisins (soaked)
½ tsp cinnamon
½ tsp salt
½ tsp baking soda
1 stick butter, softened
100 grams brown sugar
50 grams white sugar
100 grams sourdough discard (I store mine in WECK jars)
1 egg
1 tsp vanilla

For this recipe, I used regular Quaker oats, but you can use whatever oats you have on hand.

mixing dry ingredients for sourdough oatmeal raisin cookies oats and flour

One of my favorite tips: soak your raisins before adding them to the dough. Measure them into a bowl and cover with hot tap water (not boiling) while you prepare the rest of the ingredients. This helps plump them up so they stay soft and don’t dry out during baking.

For the butter, make sure it’s softened, not melted. When you press it with your finger, it should leave an indent easily. This makes creaming it with the sugar much smoother.

And for best results, this recipe uses sourdough discard. It gives you more consistent texture and structure in your cookies.

If you’d rather go savory with your discard, my Sourdough Hawaiian Rolls might just become your new go-to. Soft, fluffy, and no soggy bottoms.

👉 If your starter happens to be active instead, I ran into that exact situation and shared how to adjust for it here: Can You Use Active Sourdough Starter Instead of Discard

Step-by-Step Instructions

Start by mixing your dry ingredients in a separate bowl using a fork. This helps evenly distribute everything before adding it to the dough.

In your mixer bowl, cream together the butter and sugars until smooth and fully combined. You don’t want to see any visible chunks of butter.

adding sourdough discard to creamed butter and sugar for cookie dough

sourdough oatmeal cookie dough mixing in stand mixer thick texture

Next, add your eggs and vanilla, mixing until everything is smooth and incorporated.

Then add your sourdough discard and mix on low speed just until combined.

Now it’s time to bring it all together. Add your dry ingredients into the mixer and mix on low until you no longer see any dry or white patches in the oats. This usually takes about 3–5 minutes. The dough should be thick and slightly sticky; that’s exactly what you want.

Remove the bowl from the mixer before adding your raisins. Drain them well, then fold them into the dough using a spatula. Mix just enough to distribute them evenly without overworking the dough.

oatmeal raisin cookie dough with sourdough discard fully mixed

The Key to Soft (Not Flat) Cookies

sourdough oatmeal raisin cookie dough covered with shower cap lid before chilling in refrigerator.

Once your dough is ready, don’t skip this step, chilling is what helps these cookies keep their shape.

Cover the bowl and place it in the refrigerator for at least 1 hour. This allows the dough to firm up so it doesn’t spread too quickly in the oven.

When you’re ready to bake, preheat your oven and line your cookie sheets with parchment paper.

Use a small ice cream scoop to portion the dough so all cookies bake evenly. This also naturally creates a slightly taller dough shape, which helps prevent flattening.

scooping sourdough oatmeal raisin cookie dough with ice cream scoop in mixing bowl

measuring sourdough cookie dough with scoop before baking

sourdough cookie dough balls on parchment paper ready to bake

Bake for 10–13 minutes depending on your oven. Mine are perfect at 11 minutes. Once they hit the oven, you’ll start to smell the cinnamon and oats almost immediately.

You’re looking for lightly browned edges on the bottom. The tops may still look slightly soft or shiny, that’s okay.

And a quick warning… don’t bite into them right away! Raisins hold heat and will absolutely burn your mouth if you’re not careful.

What Mine Turned Out Like

These cookies turned out exactly how I hoped they would; soft in the center, slightly crisp on the edges, and full of flavor.

The raisins stayed plump and soft, the cookies had a gentle sweetness with just a hint of tang, and the oatmeal added that hearty texture that makes oatmeal cookies so comforting.

They truly felt like bakery-style cookies when they were done. Even people who usually avoid raisins were tempted just by how good they looked and smelled.

sourdough oatmeal raisin cookies after baking on wired cooling rack

Tips Before You Bake

Keep a close eye on your oven. Start checking at 10 minutes, even one extra minute can take these from soft to overdone.

Look for lightly browned edges on the bottom. The cookies will continue to cook slightly as they cool.

You can chill the dough longer if needed. A few hours in the fridge works great if your timing shifts.

If you’re not using a scoop, shape your dough balls by hand and form them slightly taller (like a soft cone). This helps them stay thicker as they bake.

My Go-To Sourdough Tools

All of the tools and products I used for this recipe are saved in my Amazon storefront. You will find the thermometer, the parchment inserts, parchment paper, silicone baking mats and more in my Sourdough Baking Essentials list.

Sourdough Baking Essentials

FAQ’s

Can I use active starter instead of discard?

Yes! You can use active starter, but you’ll want to make a few adjustments to get the same results. I shared exactly what I did here: Can You Use Active Sourdough Starter Instead of Discard

Does sourdough make cookies taste sour?

There’s a slight sourdough flavor, but it’s not strong. It adds depth more than anything.

Can I freeze the dough?

Yes! Scoop the dough into balls and freeze them on a tray until solid. Then transfer to a container or bag. You can bake them straight from frozen; just add 1–2 extra minutes.

Why did my cookies spread?

This usually happens when the butter is too hot or the dough is too warm. You do not want scorching butter, it will melt your sugar while creaming and you could also cook your egg. Chilling the dough helps prevent spreading as well, just put your dough ball pan in the refrigerator for 10-20 minutes before baking. Also make sure your dry ingredients are properly measured.

I don’t like raisins, can I swap in chocolate chips?

Yes! These are your cookies, forget the raisins and add chocolate chips, white chocolate chips, dried cherries or even dried cranberries instead.

Are these cookies gluten free?

The ones I make, no. You would have to have gluten free starter to make gluten free cookies which would mean using gluten free flour for both your recipe and your sourdough starter feedings.

Why use sourdough in cookies?

There are two very good reasons for using sourdough in your cookies; one, it uses up sourdough discard so you do not feel wasteful. And two, sourdough enhances sweetness and creates a softer, chewier texture in your cookie.

What are some common mistakes when making sourdough oatmeal raisin cookies?

Overcooking is number one, they will be very doughy when you pull them out of the oven hot, let them cool, they will firm up. Bake the full 10-13 minutes (depending on if you are cooking immediately or frozen dough), you should see slight browning under and around the edges of the cookies, that means they are definitely done!