Today, April 30th, is #NationalOatmealCookieDay! For many, the thought of an oatmeal cookie conjures heartwarming images of Grandma’s kitchen, filled with a comforting, inviting aroma. For others, it’s the perfect companion to a steaming cup of coffee or tea, a simple pleasure that hits the spot. And for me? It’s the quintessential late-night snack with a tall, cold glass of milk.

But the oatmeal cookie is more than just a sweet treat. It’s a testament to incredible versatility! From the classic, chewy, raisin-studded original to delightful variations bursting with chocolate chips, tart cranberries, or even a cozy hint of spice like cinnamon or nutmeg, there truly is an oatmeal cookie out there to satisfy every craving.

And hey, let’s not forget the “health” aspect (we are talking cookies here, so a grain of sugar applies!). Oats are an excellent source of fiber, so you can almost convince yourself you’re doing something good for your body while indulging. It’s a delicious win-win!

Get Ready to Fall in Love: Sourdough Oatmeal Raisin Cookies

Prepare to be utterly smitten with our Sourdough Oatmeal Raisin Cookies! These gems boast the perfect balance: crispy edges give way to a soft, wonderfully chewy center. Each bite will transport you to cozy winter evenings, perhaps with a warm mug of cocoa in hand. Loaded with hearty old-fashioned oats, plump, juicy raisins, and subtly sweetened with rich brown sugar and that essential hint of cinnamon, these sourdough delights are so delicious that you’ll undoubtedly want to bake a double batch!e

How to Make Sourdough Oatmeal Raisin Cookies Recipe

The best sourdough oatmeal raisin cookies you’ll ever taste! With crispy edges and soft, chewy centers, these will be your go-to cookie recipe. Grab that sourdough starter and let’s get baking!

Prep Time: 10 minutes* Cook Time: 10 minutes
Servings: 32 cookies Calories: 94 kcal each

*Total Time: Up to 2 days 20 minutes (includes optional chilling)

Equipment

  • 1 Cookie Scoop
  • 2 Large Cookie Trays

Ingredients

  • ½ cup[115g] Butter (softened at room temperature – salted or unsalted is fine)
  • ⅔ cup[120g] White Sugar
  • ⅓ cup [80g] Brown Sugar
  • 1 Egg
  • ⅓ cup [100g] Sourdough Starter (can be discarded or an active starter)
  • 1 tsp [5g] Vanilla Extract
  • ¾ heaping cup [100g] All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 2 g Salt (just a pinch)
  • 3 g Baking Soda (½ teaspoon of bicarbonate of soda or bicarb)
  • 1⅞ cups [150g] Rolled Oats
  • ⅔ cup [100g] Raisins (optional – you can leave them out)

Instructions

  1. Preheat the oven to 375°F [190°C ] and line two large cookie sheets with parchment paper (you don’t need to turn the oven on just yet unless you plan to ferment the cookie dough in the fridge).
  2. Cream the butter, brown, and white sugars in a large mixing bowl. A stand or electric mixer works well, but a fork works fine.
  3. Add the egg, sourdough starter, and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, a spatula or fork is fine to save on dishes!
  4. Add all the other dry ingredients—all-purpose flour, cinnamon, salt, baking soda, rolled oats, and raisins—and gently mix to form a sticky dough. It will be pretty wet, and that’s okay.
  5. You can use the cookie dough immediately, or you can place it in the fridge for up to 2 days to ferment and firm up. Cover the bowl with plastic wrap to prevent it from drying out.
  6. 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 leave at least 2″ between each dough ball.
  7. Place the trays in the oven and bake for about 10 minutes at 190°C (375°F) or until the edges of the cookies start to brown but the middles are still soft. Don’t let them overcook!
  8. Remove the cookies from the oven and let them cool on the cookie tray for about 10 minutes before placing them on a wire rack to fully cool.
  9. Once cool, they will have crispy edges and a soft, chewy center – YUM!

Oatmeal Raisin Cookies

Making these sourdough oatmeal raisin cookies is incredibly simple. Mix the ingredients in a large bowl with a fork or a stand mixer.

  1. Prep Your Oven and Trays: Preheat your oven to 375°F [190°C] and line two large cookie sheets with parchment paper. (If you’re fermenting the dough in the fridge, you can skip preheating for now.)
  2. Cream Wet Ingredients: In a large mixing bowl, cream the softened butter, brown sugar, and white sugar. A fork works perfectly for this, or use your mixer.
  3. Add Egg, Sourdough, and Vanilla: Incorporate the egg, sourdough starter, and vanilla extract. Whip until the mixture is light and fluffy.
  4. Combine Dry Ingredients: Add the all-purpose flour, cinnamon, salt, baking soda, rolled oats, and raisins. Gently mix until a sticky dough forms. It will be pretty wet, and that’s precisely what you want.
  5. Chill (Optional but Recommended): You can bake the dough right away, or for enhanced flavor and a firmer dough, cover the bowl with plastic wrap and refrigerate for up to 2 days.
  6. Scoop and Bake: Using a large spoon or cookie scoop, drop dough balls onto the prepared cookie sheets, leaving at least 2 inches between each, as they will spread.
  7. Bake to Perfection: Bake for about 10 minutes until the edges are golden brown but the centers are still soft. Don’t overcook them!
  8. Cool: Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Once cool, you’ll have those coveted crispy edges and a soft, chewy interior.

Tips for the Best Sourdough Oatmeal Raisin Cookies

  • Use Rolled Oats: For a hearty, chewy texture and deeper flavor, stick to old-fashioned rolled oats. Avoid instant oats.
  • Measure by Weight: Always weigh your ingredients using a kitchen scale for the most consistent and best results.
  • Give Them Space: These cookies spread a lot, so ensure ample room between each dough ball on the baking sheet to prevent them from merging into one giant cookie!

Recipe Variations

While these cookies are fantastic as is, feel free to get creative!

  • Sourdough Oatmeal Chocolate Chip Cookies: Swap the raisins for 1¼ cups [200g] of your favorite chocolate chips (dark chocolate is a luxurious choice!).
  • Peanut Butter Sourdough Oatmeal Cookies: Replace the raisins with 1¼ cups [200g] of peanut butter chips.
  • Pecan Sourdough Oatmeal Raisin Cookies: Add 2/3 cup [100g] of chopped pecans and raisins for a delightful crunch.

Storage & Freezing

Store these sourdough oatmeal raisin cookies in an airtight container for up to a week. They tend to stay fresher in a tin or glass jar rather than a plastic one.

They also freeze exceptionally well. For ultimate convenience, I recommend “snap freezing” the dough balls on cookie trays before transferring them to ziploc bags. This way, they won’t stick together, and you can bake them from frozen whenever a craving strikes! You can freeze baked cookies in a ziploc bag for up to 2 months; they thaw beautifully, though you might lose some of the crispy edge.

Enjoy your baking, and don’t forget to share your delicious creations! What’s your favorite way to enjoy an oatmeal cookie?