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sourdough discard oatmeal raisin cookies

Chewy Sourdough Discard Oatmeal Raisin Cookies

These are the best sourdough discard oatmeal raisin cookies! Featuring sourdough discard, oats, molasses, cinnamon and plump raisins, these easy cookies are full of flavor and chewy texture. This is an easy to make sourdough cookie that is perfect for Christmas parties, cookie boxes, and snacking.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 116 kcal

Equipment

Ingredients
  

  • 1 cup unsalted butter, melted and cooled 225 grams
  • 1 cup dark brown sugar 200 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tbsp molasses Use an "unsulphured" molasses like Grandmas or Brier Rabbit brand.
  • 2 cups all purpose flour 240 grams
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup sourdough discard 120 grams
  • 3 cups old fashioned rolled oats 290 grams
  • 1 1/2 cups raisins 225 grams

Instructions
 

  • First melt the butter and let it cool to room temperature.
    In a large mixing bowl combined melted butter, sugars and cinnamon and stir with a spatula until combined. Add eggs, molasses and vanilla extract and stir until completely incorporated. 
    1 cup unsalted butter, melted and cooled, 1 cup dark brown sugar, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 2 eggs, 1 tbsp vanilla extract, 1 tbsp molasses
  • In a seperate medium mixing bowl whisk all purpose flour, cornstarch, baking soda and salt. 
    2 cups all purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 tsp salt
  • Add the sourdough discard and 1/3 of the dry ingredients into the wet ingredients and stir until combined.  Add the remaining 2/3's of the dry ingredients and stir until completely combined, scraping down the sides of the bowl. 
    1/2 cup sourdough discard
  • Add the oatmeal and raisins to the dough and stir until evenly distributed throughout the dough. 
    3 cups old fashioned rolled oats, 1 1/2 cups raisins
  • Cover the dough with plastic wrap and chill for at least 30 minutes and up to 5 days.
  • When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper. Use a 1.5 inch cookie scoop to to scoop out the dough, spacing each cookie about 2 inches apart.
  • Bake for 12-13 minutes or until the outside of the cookies are golden brown but the inside is still soft. Let the cookies cool completely on the pan, about 10 minutes, then transfer to a wire rack. The cookies will look underbaked but this will firm up perfectly as they cool.

Notes

  • Optional: soak the raisins for 10-15 minutes in warm water for plumper raisins. 
  • Chill the dough for at least 30 minutes, preferably 60 or more, to prevent the cookies from spreading. 
  • When you remove the cookies from the oven they will seem under baked in the middle. Let them cool completely on the baking sheet, then transfer to a wire rack, and the cookies will set up completely.  Don't over bake the cookies or they will be dry and crumbly. Trust the process!
  • If you ferment the dough for a long time in the fridge, it may become hard to scoop. Simply let it warm up on the counter for a few minutes and it will become more workable. 
  • For best results, weigh and measure the flour in grams with a kitchen scale. Too much flour can make the cookies dry and crumbly. 

Nutrition

Calories: 116kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 103mgPotassium: 104mgFiber: 1gSugar: 9gVitamin A: 13IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg
Keyword sourdough, cookies,
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