Sourdough Oatmeal Raisin Cookies (sourdough discard recipe)
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!
Servings: 24 medium sized cookies
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
*Flour notes: all-purpose flour can be substituted for the whole wheat flour and vice versa.
*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.
*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.