Sourdough Oatmeal Raisin Cookies

A sourdough oatmeal raisin cookie drizzled in a simple sugar glaze sitting on a piece of parchment paper on a small white plate.

Sourdough Oatmeal Raisin Cookies

The best sourdough oatmeal raisin cookies you'll ever taste! With crispy edges and soft, chewy centres, these are going to be your go to cookie recipe! Grab that sourdough starter and let's get baking!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Fermentation Time 2

Total Time 2 20

Servings cookies

Calories 124kcal

Author Kate Freebairn

Equipment

1 Cookie Scoop
2 Large Cookie Trays

Ingredients

Wet Ingredients

115 g Butter (softened at room temperature - salted or unsalted is fine)
120 g Granulated Sugar
80 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Vanilla Extract

Dry Ingredients

100 g All Purpose Flour
1 teaspoon Cinnamon
2 g Salt (just a pinch)
3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
150 g Rolled Oats
100 g Raisins (optional - you can leave them out)

Simple Sugar Glaze

250 g Powdered Sugar
40 g Water

Instructions

Preheat oven to 190C (375F) and line two large cookie sheets with parchment paper (unless you are going to ferment the cookie dough in the fridge, in which case you don't need to turn the oven on just yet).
Cream the butter, granulated sugar and brown sugar together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a whisk.
Now add the egg, sourdough starter and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a whisk is fine to save dishes!
Now add all of the other dry ingredients - all purpose flour, cinnamon, salt, baking soda, rolled oats and raisins and gently mix together to form a sticky dough. It will be fairly wet and that's ok.
You can choose to use the cookie dough straight away, or you can place the cookie dough in the fridge for up to 2 days to ferment and firm up. Cover the bowl with plastic wrap to stop it drying out.
Using a large spoon or cookie scoop, scoop balls of dough onto the cookie sheets lined with parchment paper. These sourdough oatmeal cookies will spread so make sure you leave at least 2" between each dough ball (see notes for sizing and baking times).
Place trays into the oven and bake for around 10 minutes at 190C (375F) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!
Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cook.
Once cool, they will have crispy edges and a soft, chewy centre - YUM!
To create the glaze, mix together the powdered sugar and water until it's smooth and glossy. Use a piping bag to drizzle over the cold cookies.

Notes

Cookie Sizes

You can use a 1 tablespoon cookie scoop to create 32 smaller cookies. These will be thinner cookies with crispier edges. Bake for 10 minutes.

For thicker, soft cookies, I recommend using a 3 tablespoon cookie scoop. Bake these larger cookies for 16 minutes.

Nutrition