Rye-Soaked Oatmeal Raisin Cookies

There’s one thing better than fresh cookies right out of the oven.

Fresh cookies right out of the oven with booze in them.

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It’s like you’re killing two birds with one stone. Err…killing more brain cells with one baked good. I kid, I kid. Booze can be a healthy part of your diet. Right? Right?? Anyone? Hello?

I mean don’t go sucking down a bath tub full of tequila, but some studies do suggest there are health ‘benies to moderate alcohol consumption. If you don’t believe me, check out the science. And if you don’t believe science, I would suggest like, checking out Neil deGrasse Tyson or peeping Bill Nye’s Twitter account or maybe even hotline blingin’ Mrs. Frizzle c/o The Magic School Bus. Legends….all of ’em.

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  • According to a study by the European Heart Journal, a drink a day may prevent your ticker from tankin’
  • Moderate alchy consumption may reduce the risk of diabeetus-type-2 according to a study by the American Journal of Nutrition
  • In research by the Journal of Nutrition, dranking in moderation improves memory and thinking skills, especially for those age 70+
  •  AND MOST IMPORTANTLY, in a study conducted by myself on my couch, several glasses of wine significantly lowers stress levels by like a zillion percent.

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Therefore, if ya don’t booze, ya could lose. And I’m not one for taking chances.

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Rye-Soaked Oatmeal Raisin Cookies

Makes ~12 cookies

  • 1 cup seedless black raisins
  • good quality Rye whiskey (enough for about 1 1/4 cups)
  • 1/2 cup (1 stick) brown butter (so easy to make and well worth it, make like this…or you can use regular…le sigh)
  • 3/4 cup brown suga’
  • 2 T shredded coconut (optional)
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cup flour (can be regular or GF…if using GF flour make sure it’s a mixture that contains xanthan gum…I used Arrowhead Mills Gluten free flour blend)
  • course sea salt for sprinklin’
  1. First things first you need to soak them raisin in a bath of fine Bourbon. Place raisins in a bowl, pour enough Bourbon to cover them, and let them marinate overnight (or at least 6-8 hours). When done, drain, but keep the reserved Bourbon.
  2. Preheat oven to 350 degrees. If making brown butter, allow it to cool for a few minutes.
  3. In a mixing bowl, cream together the butter, brown sugar, and coconut (if using) until fluffy (~5 minutes) scraping the sides of the bowl intermittently.
  4. Add in the egg, vanilla, and 1 T of the reserved bourbon until combined.
  5. Add salt, baking soda, baking powder, cinnamon, and nutmeg until mixed. Then toss in the rolled oats and the plump juicy Bourbon-afied raisins and mix until just combined.
  6. Add in the flour slowly, and mix until just combined and the flour is incorporated into the batter. Overmixing may give you tough cookies. (ha). I triple-dog-dare you not to eat some of the batter.
  7. Scoop batter into rounded balls onto an ungreased cookie sheet and bake 9-11 minutes or until edges are set but middle is still a wee bit soft. Let cool at least 5 minutes.
  8. Sprinkle with sea salt, serve with a glass of milk bourbon and enjoy.

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