Name: Sourdough Raisin Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup sourdough starter (fed or unfed); 1/2 cup softened unsalted butter (1 stick); 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 eggs; 1 tsp vanilla; 1 1/2 cups all purpose flour; 1 tsp baking soda; 1 tsp white vinegar; 1 tsp cinnamon; 1/2 tsp salt; 1 cup raisins; 2 cups oats

Jump to Recipe - Print Recipe

Sourdough Raisin Oatmeal Cookies are a unique twist on traditional oatmeal cookies. Infused with the flavor of sourdough discard, these cookies offer an enjoyable and slightly tangy taste. The addition of sweet raisins complements the hearty oats, creating a delicious balance of flavors and textures. Enjoy a chewy, slightly tangy treat with the wholesome goodness of oats and the natural sweetness of raisins in every bite. Sourdough raisin oatmeal cookies.

If you have don’t have a sourdough starter yet, check out my Simple 3 Tbsp Method to Make Sourdough Starter.

This post may contain affiliate or sponsored content.

Table of Contents

Ingredients:

Sourdough starter: You can use sourdough discard straight out of the fridge or you can use active bubbly sourdough starter.
Butter: Butter provides richness and flavor to the cookies. It also contributes to the texture, making the cookies tender. Use unsalted, softened butter.
Brown Sugar: Brown sugar adds sweetness and moisture to the cookies. Its molasses content contributes to the soft and chewy texture of the cookies.
Granulated Sugar: Granulated sugar also adds sweetness to the cookies. It helps in creaming with the butter, creating a light and fluffy texture.
Eggs: Eggs act as a binding agent, providing structure to the cookies. They also contribute to the overall moisture and richness.
Vanilla: Vanilla extract enhances the flavor of the cookies, providing a warm and aromatic note. It complements the other ingredients and adds depth to the taste.
Flour: Flour is the main dry ingredient that gives structure to the cookies. It provides the necessary structure for the cookies to hold their shape while baking.
Baking Soda: Baking soda is a leavening agent that helps the cookies rise and gives them a softer texture.
Vinegar: When vinegar is mixed with baking soda, a chemical reaction occurs that produces carbon dioxide gas. This reaction is often used in baking recipes to leaven baked goods, making them rise. It’s a common alternative to using yeast as a leavening agent, and it’s particularly useful in recipes where a quick rise is desired. The fizzing and bubbling action help create a light and airy texture in the final product.
Cinnamon: Cinnamon adds a warm and comforting flavor to the cookies. It complements the sweetness and enhances the overall taste.
Salt: Salt enhances the flavors in the cookies and balances the sweetness. It is essential for bringing out the best taste in baked goods. I like to use Mediterranean Sea salt, or just sea salt.
Raisins: Raisins add a natural sweetness and chewy texture to the cookies. They also provide a burst of flavor, especially when combined with the sourdough tang.
Oats: Oats contribute to the texture of the cookies, providing a hearty and chewy element. They also add a nutty flavor and are a good source of fiber, making the cookies more wholesome.

Note: If you want them cake like and fluffy, place in the fridge for 15 min or overnight. If you bake the cookies right away they will flatten out more and become more crunchy.

Tools you may need:

How to make sourdough raisin cookies:

Make the dough:

In your kitchen aid mixer, add butter, brown sugar, sugar, eggs, vanilla, flour, cinnamon, salt and mix until well incorporated.
In a separate small bowl, mix baking soda with vinegar. Then add to the kitchen aid bowl to the rest of the dough.
Add in raisins and oats.
Mix to combine for 1 min.

Bake the cookies:

Preheat your oven to 350°F.
Drop dough by rounded tablespoons onto a parchment paper on a baking sheet.
Bake the cookies for 8-10 mins or until light golden brown.
Leave on the baking sheet for 1 minute after taking out of the oven.
Place on a cooling rack to completely cool.

How to store sourdough raisin oatmeal cookies:

Store in an airtight container for up to 5 days. Sourdough raisin oatmeal cookies.

What type of oats to use for cookies:

For cookies, you can generally use either old-fashioned oats or quick oats, depending on your preference for texture. Here’s how each type might affect your cookies:

Old-Fashioned Oats:
- - Texture: Cookies made with old-fashioned oats will have a chewier and heartier texture due to the larger and thicker oat flakes.
  - Appearance: The oats in the cookies will be more noticeable, providing a rustic appearance.
Quick Oats:
- - Texture: Cookies made with quick oats will have a softer and smoother texture due to the finer oat flakes.
  - Appearance: The oats will be less prominent, resulting in a more uniform appearance in the cookies.

Ultimately, the choice between old-fashioned oats and quick oats in cookies depends on the texture and appearance you prefer. If you enjoy a chewier and heartier cookie with visible oats, go for old-fashioned oats. If you prefer a softer texture and a more uniform look, quick oats might be a better fit. You can also experiment with a combination of both types to achieve a balance of textures in your cookies.

Sourdough raisin oatmeal cookies.

Sourdough Raisin Oatmeal Cookies

Sourdough Raisin Oatmeal Cookies, chewy, tangy and delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Equipment

Kitchen Aid Mixer
Dough Hook
Measuring cups
Measuring spoons
Baking sheet with cooling rack
Parchment Paper

Ingredients

1/2 cup sourdough starter fed or unfed
1/2 cup softened unsalted butter 1 stick
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp white vinegar
1 tsp cinnamon
1/2 tsp salt
1 cup raisins
2 cups oats