Learn how to make the best sourdough oatmeal raisin cookies using discard in this post.
The texture of the cookies is soft, light, and chewy at the same time from the recommended fermentation.
These will be your favorite cookies, so I also have instructions for how to freeze the dough so you can bake them fresh any time!
What is Sourdough Starter Discard?
Sourdough starters go through cycles.
After refreshing a starter, also known as feeding, the sourdough starter ferments and becomes active.
Active refers to the ideal stage of bubbly sourdough starter full of lively wild yeast and thriving lactic acid bacteria which is ideal for baking traditional sourdough bread.
After a sourdough starter is active, it eventually falls into a stage that is often referred to as discard.
This leftover sourdough starter can be used in special recipes known as sourdough discard recipes and only a small portion carries over to be fed in the refreshing process to make the next healthy batch of sourdough starter.
Read more about what sourdough discard is in this post: What is sourdough discard?
Why use Sourdough Starter Discard?
You can discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture.
Sourdough discard recipes are a great way to use excess sourdough starter (also known as leftover sourdough discard) and reduce food waste.
Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.
Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.
Check out these other posts with videos:
- Why use Sourdough Discard?
- How to Store Sourdough Discard for Starter Discard Recipes
- How to use Sourdough Discard
How to get started in Sourdough Starter Discard recipes
If you aren’t saving your sourdough discard yet, start now. Any leftover starter that is not used during its active phase for bread making or starter that is used to simply refresh your starter on a regular basis, can be saved in a jar in your fridge.
I use excess sourdough discard starter frequently for crackers, waffles, muffins, and other discard recipes.
This cookie recipe feels like one you’ve made before, just with a new ingredient so it’s a great place to get started!
Ingredients for Sourdough Discard Oatmeal Raisin Cookies
- 1/2 c. Unsalted Butter, softened (1 stick)
- 100g (1/2 cup) brown sugar
- 50g (about 2-4 tablespoons) sourdough discard*
- 2 t. Vanilla extract 7g
- 2 t. Molasses 20g
- 1 egg
- 3/4 t. Baking soda
- 1/4 t. Salt
- 50g (1/3 cup) whole wheat flour**
- 50g (1/3 cup) all purpose flour**
- 150g (1 2/3 cup) Rolled oats
- 3/4 t. Cinnamon
- 1/4 t. Nutmeg, freshly grated
- 80g (1/2 c.) raisins
*Starter notes: there is a lot of variability in measuring by volume. See this post for tips and help for measuring starter by cups: How much does a cup of sourdough starter weigh? (Active vs. Discard)
**Flour notes: all-purpose flour can be substituted for the whole wheat flour and vice versa.
Mixing up Sourdough Oatmeal Raisin Cookie Dough
For those of you who have made your share of cookies, the process of making dough for sourdough oatmeal raisin cookies should feel fairly familiar.
It starts with creaming together the soft butter and brown sugar.
Then the sourdough discard is added followed by the wet ingredients.
Once those are combined, the dry ingredients are added and mixed into the dough. Be sure to scrape the sides of the bowl.
Finally, the raisins are mixed in until all the ingredients are combined and there’s no dry flour or oats.
You can mix the dough in a stand mixer with a paddle attachment, but I find that this cookie dough comes together easily in a standard large mixing bowl with a spatula or wooden spoon.
For best results, refrigerate the dough for at least 30 minutes.
4 Reasons to Ferment Sourdough Discard Oatmeal Cookies
If you were itching to bake these right away, you could skip this step but here are a few reasons why you might want to delay:
- Fermenting sourdough discard cookies results in more digestible cookies.
- The oats and flour have more time to absorb the moisture from the wet ingredients resulting in a moist, chewy texture/
- The raisins also benefit from the longer time to sit in the dough and bake up as sweet juicy raisins.
- After the recommended refrigeration, these chewy cookies can be more easily scooped onto your cookie sheet.
How to Ferment of Sourdough Discard Oatmeal Cookies
The best way to let this dough ferment is to cover the bowl with plastic wrap and place it in the fridge for 12-24 hours.
While it sits, the sourdough discard will break down the harder to digest proteins in the flour and oats.
Baking Sourdough Oatmeal Raisin Cookies
Preheat your oven to 375 degrees F.
Place a sheet of parchment on a flat baking sheet.
Use a cookie scoop to scoop the cookie dough and place on the parchment-lined baking sheet with about 2 to 3 inches of space between each cookie dough ball. If you don’t have a cookie scoop, use two spoons or two forks to keep the dough from warming up.
Bake for 8-12 minutes.
The edges of the cookies should be golden brown and caramelized.
Test for doneness in the center with a toothpick, but I do love mine slightly softer.
Move baked cookies to a cooling rack until they are cool enough to enjoy!
Optional: How to Freeze Sourdough Oatmeal Raisin Cookies
After these have fermented, find a rimmed baking sheet that can fit into your freezer and line it with parchment paper.
Scoop the cookie dough in balls onto the prepared baking sheet. They can be close together, but not touching ideally.
Cover with plastic wrap and par freeze for about 2 hours.
Once the cookie dough balls are frozen, transfer them to a gallon sized freezer bag.
Then, whenever you want to make chewy sourdough oatmeal cookies, you can take out a few or several balls of cookie dough and bake as directed above!
The timing from frozen is 10 to 13 minutes.
Read more about freezing and planning ahead in these posts:
- How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
- How to Schedule Sourdough Baking in Your Busy Life (Samples)
Substitution Ideas for Oatmeal Sourdough Cookies
Some other ideas for this recipe, that you can add to the raisins, or substitute are:
- Dried cranberries
- Chocolate chips
- Chopped nuts
More Sourdough Cookie Recipes and Snacks
- Soft, Fluffy Sourdough Discard Su
- Crispy Sourdough Baked “Tortilla Chips” Using Discard
- gar Cookies
- Soft Cranberry Orange Holiday Cookies with Sourdough Discard
- The Best Sourdough Discard Graham Crackers Recipe
- Easy Savory Sourdough Discard Crackers Recipe
- Gingerbread Crackers made with Sourdough Discard
Savor and Share
I love these cookies! And I especially love freezing the dough so we can have a few warm fresh cookies whenever we want.
Make sure to share this recipe with a friend! And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
Soft, Fluffy Sourdough Discard Sugar Cookies
Soft Cranberry Orange Holiday Cookies with Sourdough Discard
The Best Sourdough Discard Graham Crackers Recipe
Easy Savory Sourdough Discard Crackers Recipe
Gingerbread Crackers made with Sourdough Discard
Crispy Sourdough Baked “Tortilla Chips” Using Discard
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Sourdough Oatmeal Raisin Cookies (sourdough discard recipe)
Ingredients
- 1/2 c. Unsalted Butter softened (1 stick)
- 100 g brown sugar 1/2 cup
- 50 g sourdough discard about 1/4 cup
- 2 t. Vanilla extract 7g
- 2 t. Molasses 20g
- 1 egg
- 3/4 t. Baking soda
- 1/4 t. Salt
- 50 g whole wheat flour 1/3 cup
- 50 g all purpose flour 1/3 cup
- 150 g Rolled oats 1 2/3 cup
- 3/4 t. Cinnamon
- 1/4 t. Nutmeg freshly grated
- 80 g raisins 1/2 c.
Instructions
- Cream together the soft butter and brown sugar.
- Then add the sourdough discard, mix in
- Add the vanilla, molasses, and egg. Stir together
- Once those are combined, the dry ingredients (baking soda, salt, flour, spices, and oats) are added and mixed into the dough. Be sure to scrape the sides of the bowl.
- Finally, the raisins are mixed in until all the ingredients are combined and there's no dry flour or oats.
- For best results, let this dough ferment. Cover the bowl with plastic wrap and place it in the fridge for 12-24 hours.
- Preheat your oven to 375 degrees F.
- Place a sheet of parchment on a flat baking sheet.
- Use a cookie scoop to scoop the cookie dough and place on the parchment-lined baking sheet with about 2 to 3 inches of space between each cookie dough ball.
- Bake for 8-12 minutes.
- The edges of the cookies should be golden brown and carmelized. Test for doneness in the center with a toothpick, but I do love mine slightly softer. They will harden more after they cool for about 5-10 minutes.
Video
Notes
*You can mix the dough in a stand mixer with a paddle attachment, but I find that this cookie dough comes together easily in a standard large mixing bowl with a spatula or wooden spoon.
*Freezing instructions: After these have fermented, find a rimmed baking sheet that can fit into your freezer and line it with parchment paper. Scoop the cookie dough in balls onto the prepared baking sheet. They can be close together, but not touching ideally. Cover with plastic wrap and par freeze for about 2 hours. Once the cookie dough balls are frozen, transfer them to a gallon sized freezer bag. Then, whenever you want to make chewy sourdough oatmeal cookies, you can take out a few or several balls of cookie dough and bake as directed above! The timing from frozen is 10 to 13 minutes.
Can you double the recipe?
Yes! I love doubling recipes like this