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A stack of sourdough discard oatmeal cookies on a white plate.
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Sourdough Oatmeal Cookies with Raisins

These sourdough oatmeal raisin cookies are chewy, buttery, and packed with warm spice. Browned butter and sourdough discard add rich, layered flavor, while oats and raisins give it the classic texture you expect. Thick centers, crisp edges, and plump, sweet bites throughout.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: sourdough cookies, sourdough oatmeal cookies
Servings: 24 cookies
Author: Dahn Boquist

Ingredients

  • 8 ounces unsalted butter 16 tablespoons; 226 grams
  • ¾ cup brown sugar 156 grams
  • ¾ cup granulated sugar 150 grams
  • ¾ cup sourdough discard room temperature (180 grams)
  • 2 egg yolks no whites
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour 150 grams
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups old-fashioned rolled oats 255 grams
  • 1 ½ cups raisins 255 grams

Instructions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Brown the butter: Cut the butter into cubes and melt it in a saucepan over medium heat, stirring often. It will melt, then foam, and the milk solids will turn golden brown with a nutty aroma. Watch closely toward the end so it doesn’t burn. Remove from the heat and let it sit for 3 to 5 minutes to cool slightly, then pour into a large mixing bowl.
    Browning butter for a cookie recipe.
  • Beat the browned butter with both sugars until smooth. Mix in sourdough discard until fully combined.
    Mixing the wet ingredients for the cookie dough.
  • Stir in the egg yolks and vanilla extract until creamy. Scrape down the bowl as needed.
    Adding egg yolks to the discard cookie dough.
  • Sift the flour, salt, baking powder, cinnamon, and nutmeg into the wet mixture. Stir just until combined.
    Sifting flour into the sourdough cookie dough.
  • Stir in the Oats & Raisins. Mix until evenly distributed. The dough will be stiff.
    Mixing the old fashioned oats into the sourdough cookie dough.
  • Scoop the dough using a medium cookie scoop (about 2 tablespoons). Place them on a baking sheet and space them 1½ inches apart. Bake 12–14 minutes, until edges are set and light golden.
    Adding sourdough oatmeal cookie dough to a sheet pan.
  • Let cookies sit on the sheet for 2 minutes before transferring to a wire rack.

Notes

Brown the butter carefully: It darkens quickly. Remove from heat once it smells nutty and the solids turn golden.
About the discard: Older sourdough discard (5+ days) tends to be more acidic and watery, which can make the dough thinner and the cookies more 'sour'. For best results, use discard that's no more than a few days old and still has a thick, batter-like consistency.
Don’t overbake: Cookies should look slightly underdone in the center; they’ll finish setting as they cool.
Let cookies cool on the sheet: Wait 2 minutes before transferring to a rack to prevent breaking.

Nutrition

Serving: 1 serving | Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 64mg | Potassium: 132mg | Fiber: 2g | Sugar: 13g | Vitamin A: 258IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg
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