During the holidays I receive many requests for cookies. Alongside classics like gingersnaps and sugar cookies, people often ask for seasonal variations of familiar favorites — think peppermint snickerdoodles or boozy oatmeal raisin cookies like these Big Bourbon Oatmeal Raisin Cookies. These cookies carry a subtle adult twist: the bourbon adds warm, caramel and vanilla notes without making them overly boozy. They’re a welcome departure from a standard oatmeal cookie.
These are adapted from a favorite bakery-style recipe. The primary change here is the addition of bourbon, used to soak the raisins before they’re incorporated into the dough. Bourbon’s aging in oak barrels gives it toasty, vanilla and caramel flavors that pair nicely with dried fruit and brown sugar. The result is a deeper, more complex cookie flavor while keeping the familiar comfort of oatmeal and raisins.
To prepare the raisins, soak them in bourbon (with a bit of sugar) so they plump up and take on that boozy flavor. Any leftover bourbon from the soaking can be added to the dough, ensuring the cookies have a consistent hint of bourbon without overwhelming the palate. This is a less common pairing than rum and raisin, but it works very well and produces an elegant, holiday-friendly cookie.
Bourbon Oatmeal Raisin Cookies
1 1/2 cups raisins
1/3 cup bourbon
1 tbsp sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar
2 tsp vanilla extract
2 large eggs
2 cups quick-cooking oats
Combine the bourbon, raisins and sugar in a small bowl. Cover and heat briefly—about 30–45 seconds—in the microwave until very warm, then shake gently to help dissolve the sugar. Let the mixture sit at least 20 minutes so the raisins can absorb the bourbon and plump up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, cream the butter with both sugars until light and fluffy. Beat in the vanilla, then add the eggs one at a time, mixing until incorporated. Gradually blend the flour mixture into the butter-sugar mixture, then stir in the oats and the raisin-bourbon mixture. If there is any bourbon left in the soaking bowl, pour it into the batter.
Scoop and pack the dough into 1/4-cup portions to form evenly sized balls. Place the dough balls on the prepared baking sheet, leaving about 4 inches between each to allow for spreading. Bake for 14–16 minutes, or until the centers are nearly set and the edges are lightly browned. Let the cookies cool on the baking sheet for 4–5 minutes before transferring them to a wire rack to cool completely.
Yield: 20–22 large cookies.