Oatmeal Bourbon Raisin Cookies

Oatmeal Bourbon Raisin Cookies
Yes, Bourbon.

My dad is a lover of the oatmeal cookie. As a kid, I remember many times being so disappointed to discover that my mom was not, in fact, baking chocolate chip cookies, but oatmeal raisin.
Oh, I had a tough childhood.

For Christmas, I told my dad I would send him a batch of oatmeal cookies each month of 2015.

Oatmeal Bourbon Raisin Cookies

We're starting off the year boozy. Why not?

The raisins for the cookies are soaked overnight in bourbon.

See how plump they get?

The raisins really DO soak up that bourbon. As a matter of fact, these cookies might leave you feeling all warm and fuzzy inside.

The cookies themselves are soft and chewy with a good hit of vanilla and salt.

I think my dad will like them...and I think you will, too.

Oatmeal Bourbon Raisin Cookies
{makes about 28 cookies}

1 cup raisins
3/4 cup bourbon (I used Maker's Mark)
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed light brown sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoon vanilla extract
2 cup old-fashioned oats

The night before making the cookies, combine the raisins and bourbon. Cover the container and let sit overnight at room temperature.

The next day, strain the raisins. (Reserve the liquid for ice cream or coffee. ;)) Set aside.

Preheat oven to 375. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda. In a large bowl, cream together the butter and sugars with an electric mixer. Beat in the eggs, then the corn syrup, and vanilla.

On low speed, add the flour mixture in two additions, mixing on low until just combined. Stir in the oats and reserved raisins.

Roll into balls about the size of a golf ball. (I used my 2-tablespoon cookie scoop to scoop the dough evenly, then rolled into balls.)

Bake for 13 minutes, or until the edges are golden brown. Remove from the oven and let sit on the cookie sheet for 1-2 minutes. Remove to a wire rack to cool completely.

*recipe adapted from King Arthur Flour's basic drop cookies from their Commemorative Edition Cookbook.

Cookies + Bourbon? I'll never complain about oatmeal cookies again! 

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