bourbon drenched raisin nut oatmeal cookies

bourbon drenched oatmeal cookies

Print Friendly, PDF & Email

Oatmeal cookies seem so Americana to me! I remember growing up and Mom making them sometimes. I think I love the chewy brown sugary taste with a crunch of nuts. But, when you add raisins, and bourbon drenched at that, you have a burst of sweetness that tingles your palate in the most unexpected way!

These are grown up cookies, for sure. They let us re-visit our childhoods with just a hint of being grown up and quasi-adults. Soaking the raisins for hours, or even overnight, is quite acceptable, and if you want put them on a low simmer on the stove just to plump them a tad then let them bask in their bourbon glory for a while! Magic munchies

~peace & happiness~ xo ~ally
bourbon drenched raisin nut oatmeal cookies

bourbon drenched oatmeal cookies

Yield: 3 1/2 to 4 dozen cookies


  • Preheat oven to 350
  • 1 cup Dole raisins
  • 2 Tbl. bourbon or whiskey
  • 1 ½ cups rice flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • 2 ½ cups oatmeal (not fast cook)
  • 12 Tbl. Salted butter, soft and at room temperature
  • 1 cup brown sugar
  • 3 eggs, beaten
  • 2 Tsp. vanilla
  • ¼ cup half and half (or milk)
  • 1 cup chopped walnuts
  • Powdered sugar for dusting (optional)


  • Put the raisins in a small bowl and toss in the whiskey. Let them sit and soak while you move on to making the cookie batter.
  • In a large mixing bowl. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and oatmeal. Toss and blend with your hands. Set aside.
  • In another large mixing bowl, put the butter and brown sugar and whip (medium speed) using a hand mixer about 2 minutes. Add the eggs one at a time and continue whipping adding the vanilla and half and half.
  • Work into the wet mixture the dry ingredients about one-third at a time. Blend in the raisins and nuts. Your batter with be thick.
  • Using a small spring scoop, put dollops of batter on a parchment paper lined cookie sheet; leave about 1 ½ inches between the cookies—they should not run and spread out much at all.
  • Bake in a preheated 350 oven about 10-12 minutes. Remove and let them cool on a rack. Ready to eat and great warm! Store in a covered container!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

bourbon drenched raisin nut oatmeal cookies


  1. David Spencer

    So, Im cruising the 13 Most in Demand Cookies and who,s recipe do I come across ?

    • Hollleeee Schmollleee David! I’m blown away! Thanks for swing by and showing me some luv, darlin!! Now don’t be a stranger!! ~peace~ ally

  2. David Spencer

    . ….So, Im cruising the 13 Most in Demand Cookies….and who,s recipe do I come across ?

  3. Ally- these look SO amazing!!! You’ve got so much talent! 🙂

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.