Bourbon-Apple Oatmeal Cookies

Our new stand mixer arrived late last week and we needed a recipe to christen it with. Would it be a simple whipped cream, perhaps some homemade butter or even a creamy meringue? We couldn’t decide what to let our new kitchen workhorse tackle first. Then I got a craving for some oatmeal cookies…

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

We ended up whipping of a batch of crunchy on the outside, but chewy on the inside oatmeal cookies. Instead of raisins, these are flavored with bourbon-soaked apple pieces. What could be wrong with that? Let me tell you: Absolutely nothing!

Bourbon-Apple Oatmeal Cookies

Makes about 3.5 dozen

  • 3/4 cup diced dried apple (from about 10 rings)
  • 1/4 cup bourbon
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup sugar
  • 1 cup tightly packed light brown sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 cups rolled oats

1. In a small bowl, combine the dried apple and bourbon. Toss to coat and set aside. Let stand for 1 to 2 hours, stirring occasionally, until all liquid is absorbed.

2. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the eggs, one at a time, and mix to combine. Mix in the vanilla extract and maple syrup and set aside.

3. In a medium bowl, combine the flour, baking soda, ground cinnamon and ground ginger. Slowly add the dry mixture to the wet ingredients and mix until just combined. Use a wooden spoon to fold in the oats and bourbon-soaked apples. Refrigerate dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely (the cookies will be soft, but will harden as they cool). Store in an airtight container.

SWWU Tip 1: Craving a more traditional mix-in? You can also use 3/4 cup bourbon-soaked raisins in place of the apples for this recipe. 

SWWU Tip 2: If you’d like to omit the bourbon, sub in an equal amount of apple cider.

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3 thoughts on “Bourbon-Apple Oatmeal Cookies

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