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 oatmeal 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!
©ally’s kitchen intellectual property