A Thyme to Discover (Skyhorse Publishing, 2017) by Tricia Cohen and Lisa Graves dives inside recipe favorites from Presidents, first settlers, and Native Americans. Cohen and Graves share unique recipes with historical flare. Find a recipe and see if you can cook like they used to, with the exception of a grocery store. This excerpt is located in “1700 to 1790s: Building Our Nation.”
• 1-1/2 cups raisins
• 1/3 cup good quality bourbon, plus a little extra to taste (We used Jim Beam. To make the best cookie, do not use inexpensive bourbon that you would not drink.)
• 1-1/2 stick butter, melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 large egg and 1 large yolk, beaten together
• 1 Tbsp molasses
• 1 tsp vanilla
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup all-purpose flour
• 3 cups old-fashioned oats
1. Combine the raisins and bourbon in a bowl, and set aside for at least 30 minutes.
2. In a large mixing bowl, combine the butter, brown sugar, white sugar, and cinnamon. Stir well. Add the eggs, and mix well. Add the molasses and vanilla.
3. Now, add the dry ingredients, one at a time, starting with the baking soda and salt, then the flour, followed by the oats.
4. After all the ingredients are well-mixed, add the bourbon-soaked raisins, along with any remaining liquid in the bowl. Stir. (Trust us, do not start eating the batter—you will not have any left).
5. Cover the bowl with plastic wrap and pop it in the refrigerator until chilled, about 1 hour.
6. Heat oven to 375 degrees. Prepare your cookies on a lined baking tray (we use Silpat). We suggest making them into balls, and then flattening them slightly with your hands or the back of a spoon. Cook until golden. Depending on size of the cookie, cook for 12–17 minutes.
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Reprinted with Permission from A Thyme to Discover: Early American Recipes for the Modern Table by Tricia Cohen and Lisa Graves and Published from Skyhorse Publishing.