Best Bourbon Soaked Raisin Oatmeal Cookies Recipes

BEST EVER OATMEAL RAISIN COOKIES

Steps:

• 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.
• Preheat the oven to 375 F (190 C). In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), mix together the butter, granulated sugar, and dark brown sugar until combined.
• Add in the egg and the vanilla and mix until combined.
• Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
• Add the flour and mix until it is just incorporated. This should only take about 10-15 seconds of mixing.
• Add the rolled oats and the raisins into the mixing bowl and use a rubber spatula to fold them in.
• Using a large scoop (about 3 TBSP per cookie) scoop rounded mounds of dough onto parchment lined baking sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 375 F (190 C) for 10-12 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

BOURBON SOAKED RAISIN OATMEAL COOKIES

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.