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I love tried-and-true recipes like this one that are versatile and can be used either with or without sourdough discard. I’m always a fan of adding sourdough discard into most recipes that require baking, but sometimes I don’t have enough of it on the go to add in.
That’s why I like recipes like this one that I can easily add some discard in–or not!
This recipe is similar to my other Oatmeal Cookie recipes, and variations have been used for many years both in our household here and in my childhood home.
The best part–butter. It must be made using butter. It really just doesn’t taste the same if you use margarine. (I also subbed in coconut oil one time in place of butter, and…well the kids loved it! I liked it, but totally missed the buttery signature taste, so not going to do that again haha)
How to Sub in Sourdough Starter Discard in this recipe?
Eggs. The secret to easily substitute the starter discard is to switch out the eggs.
This rule has worked for me for most baked items, and is one that several seasoned “sourdoughers” agree on. The general equation is as follows:
3 Tablespoons of Sourdough Starter Discard = 1 egg
So if you have a recipe that calls for 2 eggs, you will use 6 Tablespoons (or a 1/3 cup), and etc.
Why Sourdough? Here’s a few facts you might not have heard of:
- Improves digestion
- Sourdough gluten is easier to digest
- Lowers chronic disease risks
- Promotes healthy aging
- Assists in stabilizing blood sugar levels
- Helps with weight loss
- Lower glycemic index
- Has natural preservatives
- Contains high levels of protein, fibre and nutrients
Interested in more info about Sourdough Starter? Click HERE
How to Make Northbird’s Oatmeal Raisin Cookies:
Supplies Needed:
- Mixing bowl
- Mixing Spoon or Spatula
- Measuring cups/teaspoons
- Baking sheets
- Parchment paper
- Cooling racks
Ingredients:
- 1 cup butter (soft)
- 1 cup brown sugar
- 1 cup white sugar
- 1/3 cup sourdough starter discard OR 2 eggs
- 1 teaspoon vanilla
- 2 cups quick oats
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1-2 cups Raisins (Sultana are especially nice in this recipe!)
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together the softened butter and both sugars.
- Add the sourdough starter OR Eggs , and vanilla and mix until fully combined and smooth.
4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
5. Add in desired amount of raisins and stir until fully combined.
6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
7. Bake at 350 degrees fahrenheit for 10-12 minutes on middle rack of oven.
8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.
9. Makes about 3 dozen medium sized cookies.
Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once (!), you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.
I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!
Made this Recipe?
I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!
More Desert & Snack Recipes:
Other Tasty Sourdough Recipes to Check Out!
Hi, I’m Jessie!
I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.
Read more about my story HERE.
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Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)
Delicious, buttery, chewy, and packed with raisins, this versatile recipe can be made with or without sourdough discard!
Supplies Needed:
Ingredients
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together the softened butter and both sugars.
- Add the sourdough starter (OR Eggs) and vanilla and mix until fully combined and smooth.
- Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
- Add in desired amount of raisins and stir until fully combined.
- Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
- Bake 10-12 minutes on middle rack of oven.
- Cool for 2 minutes on cookie sheets before transferring to cooling rack.
- Makes about 3 dozen medium sized cookies.
Additional Notes:
This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.
Nutrition
Per 1 Cookie: 131 calories; 3.9 g fat; 20.9 g carbohydrates;
2.5 g protein.
This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.
Northbird 