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Boozy Oatmeal Raisin Cookies
I created this Oatmeal Raisin Cookie with one very special ingredient in mind. Kohler's Chocolate Brandy. You read that right... these are brandy-infused oatmeal raisin cookies and they are probably the best oatmeal cookie I have EVER had. Hands down!
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 18 minutes
Total Time 20 minutes
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned oats
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup raisins
- 3/4 cup Kohler Chocolate Brandy (you can use regular brandy)
Instructions
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Pour brandy into a microwave safe measuring cup and heat for about a minute in the microwave. Place raisins in a bowl and pour the warm brandy over top. Set aside so the raisins can soak up the brandy.
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In your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes or until they are fully incorporated and fluffy.
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Add in the eggs and vanilla and mix until combined.
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Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.
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With the mixer on low, mix until just combined.
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Pour the excess brandy off of the raisins and add the raisins to the cookie dough.
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Refrigerate for 30 minutes, or up to overnight.
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When you are ready to bake the cookies, preheat oven to 350°F.
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Use a cookie scoop (Mine holds about 1 1/2 tablespoons of batter) and drop dough onto the baking sheet about 2 inches between.
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Bake for 8-10 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven. You don't want the cookies raw, so make sure they bake for at least 8 minutes.
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After 10 minutes, move to a cooling rack.
Recipe Notes
You can omit the brandy if you prefer.