Brown Butter Sourdough Oatmeal Raisin Cookies
This easy sourdough discard recipe makes the best chewy Sourdough Oatmeal Raisin Cookies with brown butter! Browning the butter adds a nutty, caramelized flavor that complements the oats and plump raisins. These sourdough oatmeal cookies store extremely well, both unbaked and baked, so you can make them ahead of time.
Yield or Serving: 24 cookies
Equipment
- 1 Whisk
- 1 Spatula
- 1 Large Cookie Scoop, optional, for 2 ½ TBS or 50g cookies
Ingredients
- 226 g Unsalted butter, 1 cup, 2 sticks
- 180 g All-purpose flour, 1 ½ cups
- 1 tsp Baking soda
- ¾ tsp Kosher salt
- 225 g Rolled Oats, 2 cups
- 2 Eggs
- 200 g Light brown sugar, 1 cup
- 50 g Granulated sugar, ½ cup
- 120 g Sourdough discard, or active starter, ½ cup
- 2 tsp Vanilla extract
- 140 g Raisins, 1 cup
Instructions
- Melt the butter in a skillet or small saucepan over medium-low heat. Use a spatula to constantly stir until the butter foams, smells like caramel, and the milk solids brown with many brown specks, about 5 minutes. Keep a close eye on the butter so it doesn't burn.Transfer the butter to a large heat-proof mixing bowl to cool to room temperature for at least 30 minutes (can make up to 5 days ahead of time and store in the refrigerator).226 g Unsalted butter
- In a large mixing bowl, mix the dry ingredients. Set aside.180 g All-purpose flour, 1 tsp Baking soda, ¾ tsp Kosher salt, 225 g Rolled Oats
- In the bowl with the cooled brown butter, add the wet ingredients and whisk together until no clumps of sugar remain. The mixture will be quite thick.2 Eggs, 200 g Light brown sugar, 50 g Granulated sugar, 120 g Sourdough discard, 2 tsp Vanilla extract, 140 g Raisins
- Pour the wet ingredients into the bowl of dry ingredients and use a spatula to mix the cookie dough just until no flour spots remain.Fold in the raisins until evenly distributed throughout the cookie dough.Rest the cookie dough for at least 10 minutes. (At this point, you can also refrigerate the cookie dough for up to a week or portion out the cookies and freeze. Let them sit out at room temperature for at least 30 minutes before baking).
- As the cookies rest, preheat the oven to 350ºF (177ºC) and adjust the racks to the top and bottom thirds of the oven.Line two large baking sheets with parchment paper or silicone baking mats.Use a cookie scoop or spoon to portion out about two dozen 2 ½ TBS or 50g cookies, roll them into balls, and space them evenly on the baking sheets with at least a couple of inches in between them. (If baking from the refrigerator or freezer, press down on the cookies to flatten them slightly so they spread more).
- Bake for 14 minutes (cold cookie dough may need an extra minute or two), rotating the pans halfway through, until the edges are slightly golden brown and the centers look a little underbaked. Remove from the oven and cool for a couple of minutes before transferring the cookies to a wire rack to cool completely.
Notes
- Follow my guide for more detailed instructions and photos to make this recipe step-by-step, along with more baking tips and substitutions.
- You can store the baked sourdough oatmeal cookies for up to a week at room temperature in an airtight container.
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