Sourdough Oatmeal Raisin Cookies

These cookies are a fun and easy way to reduce waste while creating a nostalgic, wholesome treat that’s perfect for snack time, lunchboxes, or a cozy afternoon with a cup of tea.

These sourdough discard oatmeal raisin cookies are more than just a way to use up leftover starter—they’re a wholesome, satisfying treat packed with flavor and texture. Whether you enjoy them with a glass of milk, pack them in lunchboxes, or share them with friends, they’re sure to become a family favorite!

Sourdough discard doesn’t just add tangy flavor—it enhances the overall texture and depth of these cookies. While oatmeal raisin cookies are already a classic favorite, the discard makes them even chewier while adding a slightly caramelized richness.

Since discard is already fermented, it works magic on the oats, softening them for an even more tender bite. If you’ve ever found oatmeal cookies to be too dry, the sourdough discard ensures these stay moist, chewy, and full of flavor for days!

Why you’ll love this recipe

• A delicious way to use discard – Adds extra flavor and a perfect chewy texture.
• Soft & chewy goodness – The oats and sourdough discard keep them moist and satisfying.
• Naturally sweetened – Raisins bring natural sweetness, balanced with warm cinnamon.
• Easy to make – Just mix, scoop, and bake—no complicated steps!

If you love cozy, nostalgic cookies like these sourdough oatmeal raisin cookies, there’s a good chance you’ll love some of my other classic cookie recipes that use sourdough discard, too. For a cinnamon-sugar favorite, try these soft and chewy sourdough snickerdoodles. If you like a cookie packed with all the mix-ins, these sourdough kitchen sink cookies are a fun and delicious way to clean out your pantry. Sourdough cowboy cookies are another favorite, loaded with oats, toasted coconut, pecans, and chocolate chips. And of course, you can never go wrong with a batch of sourdough chocolate chip cookies—a classic made even better with a little sourdough tang.

How to bake these cookies

Here is a brief overview of how to make these cookies. For the full set of directions, please scroll down to the recipe card below.

1. In a medium sized mixing bowl, whisk together the dry ingredients. Set aside.
2. In the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy, 3-5 minutes. 
3. Mix in the eggs, sourdough discard and vanilla and mix until combined. Then stir in the raisins.
4. Chill the dough for at least 1 hour. The dough should feel tacky but not overly sticky.
5. Preheat the oven to 350 and line two baking sheets with either parchment paper or silpat mats.
6. Scoop the cookie dough and roll into balls, placing the balls 2” apart on the prepared baking trays. 
7. Bake for 10-12 minutes, until the edges are just starting to turn golden brown. Allow to cool on the pan for a few minutes before transferring to a wire rack.