Bourbon Soaked Raisin Oatmeal Cookies Recipes
BOURBON SOAKED RAISIN OATMEAL COOKIES
Step aside cut out cookies you know this is the cookie Santa wants this Christmas. These cookies come out soft and firm with a subtle flavor of bourbon, they smell so good baking.
Provided by Brenda Washnock @brendasweetandsavory
Categories Cookies
Number Of Ingredients 11
Steps:
- In the bowl of a food processor combine raisins, brown sugar, orange zest, walnuts and bourbon. Process until a sticky paste.
- In a large mixing bowl with a hand mixer beat butter until light and fluffy. Add contents of food processor and mix. Add egg and smoked salt and mix.
- In a medium bowl combine all-purpose flour, baking soda and old fashioned oats. Add to contents of large bowl and mix.
- Heat oven to 375 degrees. Line a baking sheet with parchment. Using a medium cookie scoop drop cookie dough 2 inches apart on lined baking sheet. Cook for 8-10 minutes. Cool for 5 minutes on sheet and remove to rack, repeat. Makes 3 dozen cookies.
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- SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon (or spiced rum) to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, before adding to the dough. (I like to reserve the bourbon in the refrigerator to make cocktails with!)
- BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside to cool slightly for at least 5 minutes. The butter does not need to solidify before using it for this recipe.
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