Oatmeal Bourbon Raisin Cookies

(updated 2.23)

Yes, Bourbon. (Or whiskey!)

If you're a regular around here, you might remember that my dad loves oatmeal cookies. I decided to make a batch of these for this birthday a few weeks ago. I tweaked the recipe, making what was an excellent oatmeal cookie recipe EVEN BETTER. 

If you don't like oatmeal cookies because you find them dry or uninspired, I challenge you to try these.

These Oatmeal Bourbon Raisin Cookies are golden, chewy, buttery cookies studded with the most delicious raisins you've ever tasted, in a cookie dough that contains a good hit of vanilla, cinnamon, and salt. They're also satisfyingly bendable.

Mark snagged a few before I shipped them out and was very sorry to see these go. He also put in a not-so-subtle request for another batch. 

So, 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.

The raisins for the cookies are soaked for an hour or up to overnight in bourbon. I've made these with Maker's Mark, as you can see from some of the photos, but I've also made them with Irish Whiskey and even a flavored whiskey! 

After the soaking, the raisins just taste more raisin-y. More complex. And the texture is amazing. The raisins are still chewy, but not hard or tough. 

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.

Here's a secret to the oatmeal cookie bake. 

You'll pull them out of the oven while the centers still look a little pale and underbaked. Let the rest on the cookie sheet for 2 minutes, and they become perfectly golden and chewy. 

Compare what this cookie looks like fresh out of the oven and then after 2 minutes...

That's the SAME COOKIE! Magic, right?

We love them...and I think you will, too.

Oatmeal Bourbon Raisin Cookies
{makes about 28 cookies}

1 cup raisins
3/4 cup bourbon or whiskey
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 teaspoon cinnamon
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed light brown sugar
2 eggs
2 1/2 tablespoons light corn syrup
2 teaspoon vanilla extract
2 cup old-fashioned oats

1/2 cup quick cooking oats

Combine the raisins and bourbon. Cover the container and let sit at least one hour and up to overnight at room temperature.

Once soaked, 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, and cinnamon. 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, a little less than 2 tablespoons. A #40 cookie scoop makes quick work of this. 

Bake for 11 minutes until the edges are golden brown, but the centers still look pale and underbaked. Remove from the oven and let sit on the cookie sheet for 1-2 minutes. The centers will turn golden and chewy. 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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