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Do not use inexpensive bourbon, make sure it is something you would drink.
Photo by Pixabay/purple_zeppelin
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“A Thyme to Discover,” by Tricia Cohen and Lisa Graves, is filled with recipes and stories from the seventeenth and eighteenth centuries.
Courtesy of Skyhorse Publishing
12-17 min.
COOK TIME
Ingredients
- 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
Directions
- Combine the raisins and bourbon in a bowl, and set aside for at least 30 minutes.
- 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.
- Now, add the dry ingredients, one at a time, starting with the baking soda and salt, then the flour, followed by the oats.
- 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).
- Cover the bowl with plastic wrap and pop it in the refrigerator until chilled, about 1 hour.
- 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.
More from A Thyme to Discover
• Saint Arthur's Guinness and Lamb Shepherd's Pie Recipe
• Stuffed Venison Tenderloin with Blackberry Sauce Recipe
Reprinted with Permission fromA Thyme to Discover: Early American Recipes for the Modern Table by Tricia Cohen and Lisa Graves and Published from Skyhorse Publishing.
