There are two types of people in this world: those who like raisins in their cookies and those who do not. I, for the record, sure do like raisins in my cookies. Pair them alongside rolled outs, sweet cinnamon and tangy sourdough, and you’ve got me. These cookies are a family favorite! We eat ’em alone, alongside our tea or even as the bread of our ice cream sandwiches. Let’s not waste any time!
My previous Chewy Sourdough Chocolate Chip Cookie recipe was a total hit with so many of you and I had to keep this cookie train running (yes, I have even more to share!).
From the tangy flavour of the sourdough to the soft oat texture, these will be a sweet staple in your home. And not to worry, if you find yourself lost on this recipe page and desire to have an oatmeal chocolate chip cookie, simply swap out the raisins for those chocolate chips!
I have included tips and tricks as well to create a chewy cookie, especially when it comes to baking with sourdough. We can talk about that more in a bit here! *scroll down!*
Why Fermented Sourdough & Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does use either a sourdough discard or active starter but is not having an overnight fermentation, which really is the best for your gut. All the same, it will still hold some sourdough benefits for your body!
Here are some sourdough facts for you:
- Sourdough goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough (especially discard!) is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
- Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
- Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!
Chewy Sourdough Oatmeal Raisin Cookie Ingredients
- Eggs: Using a full egg plus an egg yolk gives a good texture and richness to our batter.
- Sourdough: Either active or discard works here! Discard will work best to achieve a less cakey cookie though.
- Butter
- Sugars: Organic cane sugar is my usual for recipes like this. I make my own brown sugar at home using regular cane sugar mixed with molasses.
- Vanilla Extract
- Flour: I use an organic all purpose flour.
- Rolled Oats: NOT QUICK OATS, as they will not yield the same type of cookie texture or taste.
- Baking Powder
- Baking Soda
- Salt: I enjoy using sea salt for baking!
- Cinnamon
- Raisins: Our preference is organic raisins as they are much softer but any raisin will do.
Using sourdough can yield a fluffier, cakey type of cookie. This is not what I am looking for as far as cookies are concerned, but there are some ways you can counteract that!
Tapping your hot cookies on the pan can release extra air yielding a chewy, thinner cookie. You can also use the glass method where you press down gently on each cookie to help release excess air.
I would also try to keep a jar of cold discard in your fridge at all times as this type of sourdough starter is less likely to encourage a cake thick cookie.
Take a look at my notes at the bottom of the recipe card to find out more.
How To Make Chewy Sourdough Oatmeal Raisin Cookies From Scratch
These do not require any long term fermentation or time left to rest overnight. It is a perfect and easy same day recipe. If you do prefer to make the dough and let it cold ferment overnight, feel free to do so! The longer it sits though, the more cakey your cookie will be. Take a look at my notes for further info on how to counteract a cakey, thick cookie.
STEP 1: MAKE THE BATTER
In a large bowl, whisk your eggs and sourdough discard together well. Slowly add in your butter and continue whisking. Once smooth, add in your sugars and vanilla, whisking to combine all the wet ingredients well.
In a medium bowl, combine your remaining ingredients, sans raisins. Add this dry mix to the wet mix and stir well. Before fully combined, add in your raisins and use your hands to press and mix the dough until no dry flour bits.
Cover and place this in the fridge for 2 hours at least before baking.
STEP 2: BAKE
When ready to bake, preheat your oven to 350 degrees.
Take a tablespoon of cookie dough and place onto your parchment paper lined cookie sheet. I usually fit 12 cookies per sheet.
Bake for 8-10 minutes.
STEP 3: ENJOY
Let cool a few minutes before enjoying warm out of the oven!
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How To Store
Once cooled, store at room temperature for 7-10 days. If the cookies either got over cooked or start to feel hard overtime, add a slice of soft bread to the airtight container to help refresh and soften the cookies.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Chewy Sourdough Oatmeal Raisin Cookies
Ingredients
- 70 Grams Sourdough Discard
- 1 Egg
- 1 Egg Yolk
- 1/2 Cup Salted Butter Melted & Cooled
- 3/4 Cup Brown Sugar
- 1/2 Cup Cane Sugar
- 1 Teaspoon Vanilla
- 1 1/3 Cup All Purpose Flour
- 1 1/2 Cup Rolled Oats not quick
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3/4 Cup Raisins
Instructions
- In a large bowl, whisk your eggs and sourdough discard together well. Slowly add in your butter and continue whisking. Once smooth, add in your sugars and vanilla, whisking to combine all the wet ingredients well.
- In a medium bowl, combine your remaining ingredients, sans raisins. Add this dry mix to the wet mix and stir well. Before fully combined, add in your raisins and use your hands to press and mix the dough until no dry flour bits.
- Cover and place this in the fridge for 2 hours at least before baking.
- If you place in the fridge for longer, such as overnight, it can yield a fluffier cookie. This can be mostly fixed, see notes.
- Preheat your oven to 350 degrees.
- Take a tablespoon of cookie dough and place onto your parchment paper lined cookie sheet. I usually fit 12 cookies per sheet.
- Bake for 8-10 minutes.
- Once you remove the tray from the oven, drop or bang the bottom of the tray with the hot cookies onto a heat safe area (wood cutting board, stovetop, etc). This will help remove extra air in the cookies yielding a doughy more chewy cookie.
- Once cooled, store at room temperature for 7-10 days.
