These soft and chewy sourdough oatmeal raisin cookies with fresh milled flour are the perfect cookie to take your mind back to your grandma’s kitchen. Packed with plump raisins and a hint of cinnamon, they offer the classic flavor with a wholesome twist with fresh milled flour and long fermented sourdough. Mix them up for a quick dessert or long ferment for better digestion. My favorite is to make a big batch, scoop into balls, ferment in the fridge 24 hours, then pop some in the freezer for easy desserts any time!

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. Please read our Disclosure Policy.

Why You’ll Love These Sourdough Oatmeal Raisin Cookies

Made with fresh milled flour
Naturally fermented with sourdough
Hint of cinnamon
Perfect mix of soft and chewy
Great for gatherings, snacks, and picnics
Old fashioned, nostalgic treat
Easy to prep in advance
Freezer friendly

Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

Sourdough Oatmeal Raisin Cookie Ingredients

Rolled oats
Soft white wheat – soft white wheat is ideal for cookies
Baking soda
Baking powder
Cinnamon
Salt
Butter – softened to room temperature
Brown sugar – I like making my own brown sugar using cane sugar. I show you how to make brown sugar here
Cane sugar – you can also use regular granulated sugar
Egg
Sourdough starter – active or discard. This is optional but I love the flavor and nutritional benefits it adds.
Vanilla extract – I love homemade vanilla extract!
Raisins

Equipment/Ingredients I Use

Grain Mill
Bosch Mixer
Sheet Pan w/ lid – I love this set that comes with lids for an easy fridge ferment
Parchment Paper
Cookie Scoop – I like this set, the medium is my normal cookie size. The large for jumbo and small for mini cookies.

How to Make Oatmeal Raisin Cookies

Prepare the Dry Ingredients

Start by milling your flour. Soft white wheat works best for cookies. Then whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set the dry ingredients aside while you prepare the wet ingredients.

Mix the Wet Ingredients

In the bowl of a stand mixer, add the room-temperature butter and both sugars. Cream them together on medium speed for about two minutes. The mixture should look light and fluffy. Alternatively, you can cream the butter and sugars by hand. Next, add the egg, sourdough starter, and vanilla extract. Scrape down the sides of the bowl as needed. Continue mixing for two to three minutes, until the dough looks smooth, soft, and well blended.

Combine the Dough

Add the dry ingredients to the wet ingredients while the mixer runs on low speed. Mix until just incorporated. Gently fold in oats and raisins, combine into dough. Overmixing at this stage can create dense cookies.

Shape and Chill the Dough

Next, scoop the cookie dough using a cookie scoop. Place the dough balls on a cookie sheet with a lid. Refrigerate the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape. For a longer sourdough ferment and deeper flavor, refrigerate the dough overnight. If you prefer to roll the cookies by hand, chill the dough for 30 minutes first to make shaping easier.

Bake the Sourdough Oatmeal Raisin Cookies

When you are ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Then place the chilled cookie dough balls on the prepared sheets, spacing them at least two inches apart. Bake the cookies for 10 to 12 minutes. The edges should look set and slightly browned, while the centers remain soft.

Finally, remove the baking sheets from the oven. Let the Sourdough Oatmeal Raisin Cookies cool on the pan for five minutes. Then transfer them to a wire rack to cool completely before serving.

Making Cookies in Advance

For a longer ferment, cover the cookie balls and place it in the refrigerator overnight or up to 2 days. This allows the sourdough to develop more flavor and supports easier digestion.

To freeze for later, flash freeze on a pan, then transfer to a freezer bag to bake later. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the fridge or freezer and bake. If baking from frozen you may need to add 2-5 minutes to the bake time.

Tips for Perfect Sourdough Oatmeal Raisin Cookies

Use room-temperature ingredients – Soft butter blends more easily and creates a smoother dough.

Chill the dough before baking – Chilling helps the cookies hold their shape and improves texture.

Watch the bake time closely – Remove the cookies when the edges feel set but the centers still look soft. While baking, the cookies will puff up. Once they cool, the cookies will flatten.

Store properly for best texture – Keep baked cookies in an airtight container at room temperature for up to three days.

Avoid overmixing once the flour is added – overmixing makes dense cookies

FAQ

Can I use discard sourdough starter?

Yes. Both active starter and sourdough discard work well in this recipe. If you do not have sourdough starter – simply omit.

What flour works best for fresh milled cookies?

Soft white wheat creates the most tender cookie texture.

Why chill the cookie dough?

Chilling helps the cookies hold their shape and improves flavor.

Save

Sourdough Oatmeal Raisin Cookies with Fresh Milled Flour

Paradise Acres Homestead

Packed with plump raisins and a hint of cinnamon, these oatmeal raisin cookies offer the classic flavor with a wholesome twist.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Course Dessert, Snack

Cuisine American

Equipment

cookie sheet
mixer

Ingredients

Dry Ingredients

240 grams soft white wheat 1 3/4 cup plus 2 tbsp
270 grams rolled oats 3 cups
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1 tsp salt

Wet Ingredients

226 grams butter 1 cup
150 grams brown sugar 3/4 cup
100 grams cane sugar 1 cup
2 eggs
125 grams sourdough 1/2 cup
2 tsp vanilla extract

Add-ins

1 cup raisins

Instructions

Prepare the Dry Ingredients

Start by milling your flour. Soft white wheat works best for cookies. Then whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set the dry ingredients aside while you prepare the wet ingredients.

Mix the Wet Ingredients

In the bowl of a stand mixer, add the room-temperature butter and both sugars. Cream them together on medium speed for about two minutes. The mixture should look light and fluffy. Alternatively, you can cream the butter and sugars by hand. Next, add the egg, sourdough starter, and vanilla extract. Scrape down the sides of the bowl as needed. Continue mixing for two to three minutes, until the dough looks smooth, soft, and well blended.

Combine the Dough

Add the dry ingredients to the wet ingredients while the mixer runs on low speed. Mix until just incorporated. Gently fold in oats and raisins, combine into dough. Overmixing at this stage can create dense cookies.

Shape and Chill the Dough

Next, scoop the cookie dough using a cookie scoop. Place the dough balls on a cookie sheet with a lid. Refrigerate the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape. For a longer sourdough ferment and deeper flavor, refrigerate the dough overnight. If you prefer to roll the cookies by hand, chill the dough for 30 minutes first to make shaping easier.

Bake the Sourdough Oatmeal Raisin Cookies

When you are ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Then place the chilled cookie dough balls on the prepared sheets, spacing them at least two inches apart. Bake the cookies for 10 to 12 minutes. The edges should look set and slightly browned, while the centers remain soft.
Finally, remove the baking sheets from the oven. Let the Sourdough Oatmeal Raisin Cookies cool on the pan for five minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

For a longer ferment, cover the cookie balls and place it in the refrigerator overnight or up to 2 days. This allows the sourdough to develop more flavor and supports easier digestion.

To freeze for later, flash freeze on a pan, then transfer to a freezer bag to bake later. When ready to bake simply place them on a pan straight from the fridge or freezer and bake. If baking from frozen you may need to add 2-5 minutes to the bake time.

Keyword fresh milled flour cookies, oatmeal raisin cookies, sourdough cookies

Did You Make This Recipe?

I’d love to hear how it turned out! If you enjoyed this recipe, please leave a ⭐⭐⭐⭐⭐ rating and a comment below. Your reviews not only make my day, but they also help other home bakers find and trust my recipes.

Save this recipe for later on Pinterest so it’s easy to find next time. While you’re there, follow Paradise Acres Homestead for more fresh milled flour recipes, sourdough baking, and from-scratch homestead favorites.