Friday, April 21, 2017

Bourbon Soaked Cherry Oatmeal Chocolate Chip Cookies

I was looking for cake recipes the other day, and as sometimes happens, my husband goes looking and sends me a list of links for recipes. He usually picks some good things, even if they are not what I am looking for at that point in time. Along with a couple of cake recipes, he included some cookies recipes, as I am always looking for new cookie recipes. In this case, one of the cookie recipes he sent was for these bourbon-cherry-oat-chocolate-chip cookies.

Looking at this recipe, which at times feels like it contains everything but the kitchen sink, it really is a fall recipe. Bourbon, maple syrup, cinnamon, and molasses scream fall. Oatmeal cookies are hearty and comforting and perfect for a crisp fall day. While it is spring, it’s been super rainy here, so somehow a fall recipe doesn’t feel so out of place.

I decided to make these cookies dairy free, so that my friend at work (who is a big bourbon fan) could enjoy these. I used shortening and made sure to use dairy free chocolate chips. It’s easy to forget that dairy is found in many other ingredients so I must be careful. I also left out the coconut, as with all the other ingredients it was not needed. These cookies made the house smell fantastic! The bourbon flavor is very pleasant, but you don’t get the bite of the alcohol. I really liked these, the hearty oatmeal cookie with the flavor of bourbon and the sweetness of the chocolate and dried cherries.

Bourbon Soaked Cherry Oatmeal Chocolate Chip Cookies
1 cup dried cherries
1/3 cup bourbon
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter, room temperature
1 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons molasses
1 egg
2 teaspoons vanilla
3 cups old-fashioned rolled oats
1 cup chocolate chips

In a small bowl, combine the dried cherries and bourbon. Cover with plastic wrap and allow to sit overnight.

Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt; set aside. In a large mixer bowl, beat the shortening and brown sugar on medium until light. Add the maple syrup and molasses and beat on medium to combine. Add the egg and vanilla and stir on low until combined.

Add half of the flour, mix on low, and add the remaining flour, mixing on low just until combined. Add the oats, dried cherries (and any liquid), and the chocolate chips. Stir to incorporate; you may need to finish mixing by hand.

Scoop the dough onto the baking sheet, using about 1-1/2 tablespoons dough for each cookie.

Bake for 12-14 minutes, until set and barely golden along the edges. Do not over bake, the cookies will firm up as they cool.  

Recipe from How Sweet It Is

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