Sourdough Oatmeal Cookies

• servings: 28-30 servings
• active time: 10 minutes
• total time: 21 minutes

Ingredients

8 tablespoons (113 g) softened unsalted butter (room temperature)

1/2 cup (100 g) brown sugar

1/4 cup (50 g)granulated sugar

1/3 cup (100 g) sourdough starter discard

1 egg

1 teaspoon (4 g) vanilla extract

Dry ingredients:

2 cups (160 g) rolled oats (regular or quick cooking) + 8 g for high altitude

1 cup (120 g)all-purpose flour + 20 g for altitude

1/2 cup (80 g) raisins

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 teaspoon baking soda

Directions

Position the oven rack in the center slot and set the oven to preheat at 350°F (176°C) while you make the cookie dough. Line a baking sheet with parchment paper or a silicone baking mat.

Soak the raisins in very hot water while getting other ingredients together and then drain well!

Begin by mixing rolled oats, all-purpose flour, raisins, ground cinnamon, salt, and baking soda in a bowl and set aside. (Include chocolate chips or nuts if desired.)

In a separate large bowl, use a spatula or wooden spoon to combine the softened butter with brown and granulated sugar until the sugar begins to dissolve. Add the sourdough starter, egg, and vanilla extract, and stir until the mixture is smooth.

Combine the dry ingredients with the wet ones and gently fold them until just mixed. (You can refrigerate the dough for up to 2 days or proceed with baking immediately.) **better to chill for at least 30 minutes so they don’t spread too much.

Use a cookie scoop to place on the baking sheet.

Place the baking sheet in the oven and bake for 10-12 minutes or until the cookies turn a light golden brown. Take them out and let the cookies rest on the tray for 10 minutes before moving them to a wire rack to cool before serving.

Notes

7/28/25 I made these again and baked them the same day. I made a double batch using the Bosch. I ended up putting the trays in the fridge and freezer trying to keep them from spreading too much. I added more flour for altitude and they still spread some. If I make them again, I’d make the dough into balls and refrigerate overnight. Then put them on trays and bake the next day. Maybe they’d need to sit on the counter 15 min before baking? I also used semi sweet chocolate chips (120 g) instead of the raisins.

This dough can be made by hand, with a stand mixer, or with an electric hand mixer. *I used the mixer with the paddle attachment. I used regular oats not quick. I put in the fridge overnight but they didn’t spread much so maybe let them sit on the counter longer to warm them to room temperature but still cool. **Or make them into balls the first day and put them in the fridge overnight so the next day they can be baked when the right temperature. I also used convection oven (which seems to take a bit longer on this oven)

Can use chocolate chips with raisins or just chocolate chips.

Store any leftover baked cookies in an air-tight container at room temperature for up to 4 days. After that, transfer any remaining to a freezer-safe container and freeze for up to 3 months.

You have the option to freeze unbaked cookie dough for later use. To do this, simply scoop portions of the cookie dough onto a baking sheet lined with parchment paper and place it in the freezer for about an hour. Afterward, transfer the frozen dough balls to a container suitable for freezing, and they can be stored this way for up to three months. When you're ready to bake, place the frozen cookie dough on a parchment paper-lined baking sheet and allow it to thaw while your oven preheats. Keep an eye on them during baking, as they may require a few extra minutes due to being frozen or partially frozen to avoid over-browning.

Nutrition

• Serving Size: 1 cookie
• Calories: 106 kcal
• Total Fat: 4 g
• Total Carbohydrate: 17 g
• Protein: 2 g