Oatmeal cookies are the ultimate comfort cookie—chewy, hearty, and packed with warm cinnamon flavor. Add sourdough discard to the mix, and you get something even better. The subtle tang from the fermented flour perfectly balances the sweetness of the brown sugar and raisins, creating a cookie with incredible depth of flavor.
These cookies are soft, chewy, and absolutely loaded with toasted oats and plump raisins. They're the perfect way to use up your sourdough discard while satisfying your cookie cravings.
Instructions
Plump the Raisins
Place the raisins in a small bowl and cover with hot water. Let sit for 15-20 minutes until plump. Drain well and pat dry with paper towels.
Toast the Oats
In a dry skillet over medium heat, add the oats. Cook, stirring frequently, until fragrant and lightly golden, about 3-5 minutes. Be careful not to burn. Transfer to a plate to cool completely.
Brown the Butter
In a medium saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams, then turns golden brown and smells nutty, about 5-8 minutes.
Watch carefully—it can go from brown to burnt quickly. Remove from heat and pour into a large heatproof bowl, including all the browned bits. Let cool to room temperature (about 15-20 minutes).
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix Wet Ingredients
To the cooled browned butter, add both sugars and beat with a whisk or electric mixer until well combined and smooth. Add the egg, sourdough discard, and vanilla, and beat until smooth, glossy, and well combined.
Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, folding with a spatula until just combined. Do not overmix.
Add Oats, Raisins, and Nuts
Fold in the toasted oats, plumped raisins, and nuts (if using) until evenly distributed. The dough will be thick and chunky.
Chill the Dough
Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours. Chilling prevents spreading and develops flavor.
Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and Portion
Using a cookie scoop or tablespoon, portion the chilled dough into 1½-tablespoon balls. Place on prepared baking sheets, leaving about 2 inches between each cookie.
Bake
Bake for 10-12 minutes, until edges are golden brown and centers are still slightly soft and puffy. They will continue to set as they cool.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Pro-Tips for Sourdough Oatmeal Cookie Perfection
- Toast the Oats: This step is non-negotiable—toasting brings out the oats' nutty flavor and adds depth.
- Plump the Raisins: Plump raisins are juicy and tender; unplumped raisins are dry and can burn. Hot water works; rum or bourbon is even better.
- Brown the Butter: Don't skip this step—it adds incredible nutty depth that pairs perfectly with the oats.
- Use Cold Discard: Discard straight from the fridge works perfectly.
- Chill the Dough: Oatmeal cookie dough spreads more than other cookies. Chilling is essential for thick, chewy results.
- Don't Overbake: Pull cookies when edges are set but centers still look slightly underdone. They'll continue baking from residual heat.
- Use Old-Fashioned Oats: Quick oats will make cookies mushy. Stick with rolled oats for the best texture.
- Add Spice: Don't be shy with the cinnamon—it's what makes oatmeal cookies sing.
These Sourdough Oatmeal Cookies are chewy, tangy, and absolutely perfect.
