Sourdough Oatmeal Raisin Cookies

There is something special about a homemade oatmeal raisin cookie. The combination of hearty oats, sweet raisins, warm cinnamon, and a hint of molasses makes these cookies feel like a little taste of home.

And when you add sourdough discard? Even better!

These Sourdough Oatmeal Raisin Cookies are soft, chewy, and full of comforting flavor. The sourdough discard adds moisture and a subtle depth of flavor, while brown sugar and molasses give them that rich, old-fashioned oatmeal cookie taste.

This is also a wonderful way to use up some of your sourdough discard rather than letting it go to waste. No need to feed your starter or plan ahead. Just grab your discard and get baking!

Why You’ll Love These Cookies

• Soft and chewy: Hearty oats and sourdough discard create a wonderfully chewy cookie.
• Warm, comforting flavor: Cinnamon, cloves, and molasses bring out those classic oatmeal cookie flavors.
• A great way to use discard: Put your unfed sourdough starter to good use.
• Simple ingredients: Made with pantry staples you probably already have.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ? cup granulated sugar
• 1 egg yolk
• Scant ½ cup sourdough discard
• 1 heaping tablespoon molasses
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 cup raisins

Instructions

1. Prepare your oven.

Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Cream the butter and sugars.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

3. Add the wet ingredients.

Mix in the egg yolk, sourdough discard, molasses, and vanilla extract until well combined.

4. Combine the dry ingredients.

In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and cloves.

5. Make the cookie dough.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the raisins.

6. Chill the dough.

Cover and refrigerate the dough for approximately 30 minutes. This helps the cookies hold their shape and allows the oats to absorb some of the moisture.

7. Bake.

Scoop dough into approximately 2-tablespoon portions and place on the prepared baking sheets, leaving space between cookies.

Bake for 11–14 minutes, or until the edges are lightly golden and the centers still look slightly soft.

8. Cool and enjoy.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy warm with a cup of coffee, tea, or a cold glass of milk!

Tips for the Best Sourdough Oatmeal Raisin Cookies

• Use old-fashioned oats: They provide the best hearty texture. Quick oats will produce a softer, less textured cookie.
• Use unfed discard: Straight-from-the-refrigerator sourdough discard works beautifully.
• Don’t overmix: Once the flour and oats are incorporated, stop mixing.
• Don’t overbake: The centers should look slightly underdone when you remove them. They’ll continue setting as they cool.
• Want extra plump raisins? Soak them in warm water for about 10 minutes, then drain and pat dry before adding them to the dough.

Storing Your Cookies

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.

You can also freeze baked cookies for up to 3 months. Simply thaw at room temperature when you’re ready for a homemade treat.

Cookie dough can also be portioned and frozen so you can bake a few fresh cookies whenever the craving strikes!

A Little Something Homemade

Whether you’re baking for your family, sharing with a neighbor, or simply enjoying a quiet afternoon in the kitchen, these sourdough oatmeal raisin cookies are a reminder that some of the best things are made from simple ingredients and a little extra love.

Happy baking!