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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 cook 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.
