Sourdough Oatmeal Raisin Cookies

By McKenna Pulda

Yield: cookies

Prep Time: 30

Cook Time: 12

Chill Time: 2

Total Time: 2 42

Sourdough Oatmeal Raisin Cookies come out soft and chewy with plump raisins, warm cinnamon, and rich browned butter.

5 from 3 votes

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Equipment

Ingredients

280 grams all-purpose flour 2 cups
6 grams baking soda 1 teaspoon
3 grams cinnamon 1 1/2 teaspoons
6 grams salt 1 teaspoon
270 grams old-fashion rolled oats, uncooked 3 cups
226 grams unsalted butter 1 cup
150 grams white sugar 3/4 cup
180 grams brown sugar 3/4 cup + 2 Tablespoons
110 grams large eggs 2
6 grams vanilla 1 1/2 teaspoons
120 grams sourdough discard 1/2 cup
225 grams raisins 1 1/2 cups
65 grams walnuts, chopped (optional) 1/2 cup

Instructions

First, prepare the brown butter. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180 grams of browned butter.
Time saving tip - prepare the browned butter the day before. Cover and cool in your fridge until the following day. If you'd like to skip the brown butter all together, use 180 grams of melted butter instead.
226 grams unsalted butter
Carefully remove the browned butter from the heat and pour it into a bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking soda, cinnamon, salt and rolled oats. Whisk until thoroughly combined. Set aside.
280 grams all-purpose flour, 3 grams cinnamon, 6 grams salt, 6 grams baking soda, 270 grams old-fashion rolled oats, uncooked
Add the raisins to a bowl and cover them with boiling water. Allow them to soak for at least 15 minutes. Drain and dry the raisins and set them aside for later.
225 grams raisins
Once the browned butter is at room temperature, add both sugars and the brown butter to a bowl of a stand mixer with a paddle attachment. Mix on low until there are no more lumps. Then add in the eggs, vanilla extract, and sourdough discard, and mix until fully incorporated.
150 grams white sugar, 180 grams brown sugar, 110 grams large eggs, 6 grams vanilla, 120 grams sourdough discard
While still mixing on low, slowly pour the dry ingredients and continue to mix on low until there are a few streaks of flour left.
With a rubber spatula, fold the raisins and chopped walnuts, if desired, into the cookie dough until evenly distributed and the flour mixture is fully incorporated.
65 grams walnuts, chopped (optional)
Scoop 75g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, and place on a parchment paper-lined baking sheet. Repeat with the remaining dough. The cookie dough will be slightly sticky.
Once all of the dough balls have been shaped, cover the baking sheet and chill the cookie dough in the fridge for at least 2 hours, overnight is best!
When ready to bake, preheat the oven to 375 degrees F.
Place 6 dough balls on a parchment paper lined baking sheet and bake for 12-15 minutes, or until the edges are just golden brown.
Leave the cookies on the warm baking sheet for 5 minutes before carefully placing them on a wire rack to cool.
Serve slightly warm and enjoy!

Notes

Ingredients & Substitutions

Flour: I used all-purpose flour.
Oats: For a more chewy and nuttier cookie, I use old-fashioned rolled oats. Instant oats are much thinner and won’t hold up their shape as well in this cookie recipe.
Butter: Browned butter helps to remove some of the water content that’s added by the sourdough discard. It also gives the cookies a better texture and adds a delicious nutty flavor. You can use salted or unsalted butter. Adjust the salt a bit if using salted.
Sourdough Discard: For sweet treats like these cookies, I prefer to use fresh sourdough discard, no older than 1-2 days. You can also use an active sourdough starter. Make sure to use the same amount in grams.
Raisins: I soak my raisins in boiling water prior to adding them to the cookie dough. This allows them to plump up and be extra soft, rather than dry and hard. For extra flavor, add 1-2 teaspoons of vanilla extract into the boiling water while the raisins soak.
Sugar: A mix of white sugar and brown sugar adds sweetness, helps the cookies spread, and keeps them soft and slightly chewy.
Cinnamon: Adds a gentle hint of warmth and spice.
Walnuts (optional): Folded in with the raisins for a little crunch and mild nutty flavor.

Nutrition

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