Bourbon Oatmeal Raisin Cookies

Bourbon Oatmeal Raisin Cookies
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Bourbon Oatmeal Raisin Cookies

Difficulty: Easy
Pieces

24

Pieces

The addition of oaky and smoky bourbon to these cookies knock them out of the park. These aren’t your boring, hard granny oatmeal cookies. Light, fluffy, chewy and bursting with flavor. These cookies are worth every calorie!

Ingredients

  • 2 cups all purpose flour

  • 1 TSP baking soda

  • 1 TSP Kosher salt

  • ½ TSP baking powder

  • 3 ½ cups old fashioned rolled oats

  • 2 sticks room temperature unsalted butter

  • 1 ¼ cup brown sugar

  • 1 ¼ cup granulated sugar

  • 2 eggs

  • 1 TSP vanilla bean paste

  • 3 TBSP bourbon

  • 2 cups golden raisins

Directions

  • Preheat oven to 325 degrees and line a rimmed cookie sheet with parchment paper. Set aside
  • In a large mixing bowl, shift together dry ingredients and set aside.
  • Next, cream together butter, granulated and brown sugar together in a large mixing bowl with an electric mixer until fluffy and lighter in color.
  • Then, add in one egg at time, beat mixture thoroughly between each egg. Add in bourbon and vanilla and beat until well combined.
  • Next, combine dry ingredients with wet and mix by hand with a wooden spoon until just combined. Then fold in golden raisins.
  • Using a 1.5oz cookie scoop, scoop 5-6 evenly spaced cookie balls onto parchment lined cookie sheet.
  • Using the heel of your hand, slightly flatten the cookies, creating small disks. Then place in oven on middle rack
  • Set a time for 5 minutes. When the timer goes off, remove the cookie sheet from the oven with two thick pot holders and bang the baking sheet on the top of a heat proof counter or stovetop a several times until cookies begin to spread and even out.  Rotate the sheet and return to the oven to bake for an additional 5 – 7 minutes depending on how chewy you would like the cookies.

Notes

  • At this stage you can scoop to freeze your cookie dough by scooping dough with a cookie scoop onto a lined rimmed baking sheet, then placing the sheet into your freezer for 30 minutes. Once the dough is frozen, remove the baking sheet from the freezer and separate the individual cookie balls and place into a freezer safe storage bag. Label with the date and baking instructions. Seal the bag and place it in the freezer to enjoy at a later date.
  • Do not freeze the dough with flaky salt. Instead only add prior to baking.