Sourdough Oatmeal Raisin Cookies

The best sourdough oatmeal raisin cookies you'll ever taste! With crispy edges and soft, chewy centres, these are going to be your go to cookie recipe! Grab that sourdough starter and let's get baking!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Fermentation Time 2

Total Time 2 20

Servings cookies

Calories 94kcal

Equipment

1 Cookie Scoop
2 Large Cookie Trays

Ingredients

115 g Butter (softened at room temperature - salted or unsalted is fine)
120 g White Sugar
80 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Vanilla Extract
100 g All Purpose Flour
1 teaspoon Cinnamon
2 g Salt (just a pinch)
3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
150 g Rolled Oats
100 g Raisins (optional - you can leave them out)

Instructions

Preheat oven to 190C (375F) and line two large cookie sheets with parchment paper (unless you are going to ferment the cookie dough in the fridge, in which case you don't need to turn the oven on just yet).
Cream the butter, brown and white sugars together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a fork.
Now add the egg, sourdough starter and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a spatula or fork is fine to save dishes!
Now add all of the other dry ingredients - all purpose flour, cinnamon, salt, baking soda, rolled oats and raisins and gently mix together to form a sticky dough. It will be fairly wet and that's ok.
You can choose to use the cookie dough straight away, or you can place the cookie dough in the fridge for up to 2 days to ferment and firm up. Cover the bowl with plastic wrap to stop it drying out.
Using a large spoon or cookie scoop, scoop balls of dough onto the cookie sheets lined with parchment paper. These sourdough oatmeal cookies will spread so make sure you leave at least 2" between each dough ball.
Place trays into the oven and bake for around 10 minutes at 190C (375F) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!
Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cook.
Once cool, they will have crispy edges and a soft, chewy centre - YUM!

Notes

Tips for the Best Sourdough Oatmeal Raisin Cookies

Use Rolled Oats - you want to use old fashioned rolled oats for this recipe, not instant oats. Rolled oats will give you a hearty, chewy cookie and a deeper flavor than instant oats.

Use Gram Measurements - for the best results, weigh your ingredients using a kitchen scale (I recommend this one).

Space Them out - leave plenty of room between the dough balls because they will spread out a lot in the oven and you don't want to end up with one big cookie!

Nutrition