4 dozen

Sourdough Oatmeal Raisin Cookie

Sourdough oatmeal raisin cookie is my favorite. They are not too sweet or not too sour, they are just right, as Goldilocks would put it. Sourdough is also a healthy alternative to the super sweet cookies you normally buy at the supermarket. I always decrease sugar in each recipe to make the cookie a better alternative to Quaker’s recipe which I used for this cookie and altered their recipe to suit my needs and others.

This sourdough oatmeal raisin cookie is terrific with chocolate chips, nuts or even the yummy prune! Try my other sourdough cookie recipe

1/2 cup sourdough starter

1/2 cup shortening

1/2 cup unsalted butter

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

2 cups rolled oats

1 1/2 cup black raisins

Preheat oven to 350℉ degrees.

In a mixing bowl, cream starter, shortening, butter, and both sugars.

Add the eggs and vanilla, mix well.

In a large bowl sift the flour, baking soda baking powder, salt, cinnamon, allspice, and ginger.  Add to the mixing bowl and fold into the starter mix.

Stir in the oats and raisins. Cover and chill in refrigerator for at least 15-30 minutes, then let dough rest at room temperature for 5 minutes.

Using a 1” cookie scoop or a rounded tablespoon, from cookie dough onto a parchment lined cookie sheet 2” apart.

Bake for 15 minutes, or until cookies are nice, toasty brown and set. Allow to cool on pan for 3-5 minutes before serving. 

33 thoughts on "Sourdough Oatmeal Raisin Cookie"

  1. Candice says:

    Hi there, so I’m trying to make your recipe, and I calls to “add the eggs..” but on your list of ingredients it doesn’t say how many eggs to add.

  2. Whoops! 2 eggs, sorry!

  3. Yvonne says:

    I’m guessing you cream the butter with the starter, shortening and sugars? Other than the list of ingredients, it doesn’t mention the butter in the directions.

  4. Yes, butter too. You can use all butter too, however shortening makes them lighter.

  5. Lynn says:

    Do you use sourdough discard or ripe sourdough starter that has been fed and at its peak?

  6. I use both. When I wake up in the morning I don’t feed right away, but I make a sourdough loaf then I feed the starter.

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  9. Regis says:

    Can I freeze some of the dough to bake later. That way I can have fresh cookies at any time.

    If freezing works, would you form cookie or leave in ball to freeze?

  10. You can freeze them, I usually do the whole lump and let it thaw. I would freeze them as formed that way you can just put them on the baking sheet and pop them in the oven. Let me know how they turn out, However, I’m not sure how long to cook them frozen.

  11. Regis says:

    Well, I ended up baking a couple dozen and froze most of them. I also froze some dough. Flattened out to about 1/2 inch so it will thaw faster.

    The frozen ones are just as good as same day fresh

  12. Carol says:

    Can you use almond flour to make the recipe gluten free?

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  24. Tmaier says:

    The sugar is listed as 1/2 c white and 1/2 brown. I thought that sounded like a lot. The vegan cookies call for 1/3 c brown. Should this recipe need just the 1/2 c brown?

  25. That’s fine, give it a try!

  26. Tmaier says:

    They were perfect! I’m making another batch today. 🙂

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