Oatmeal Bourbon Chunkies
Men, if you find yourself in the dog house, or just need something that will KNOCK her off her feet, I’ve got just the thing. These delicious treats are the perfect combination of chocolate and bourbon. This recipe is the final product of months of test runs and I think you will find that it truly is the best cookie you have ever had.
This requires forethought of about an hour, because to make the batter creamy, you MUST bring the eggs and butter to room temperature, so go ahead and get them out of the fridge (2 eggs, 1 stick butter) and put them on the counter. Bringing these ingredients to room temperature allows the eggs to combine without breaking. If you forget, you can bring the eggs to room temperature by putting them in a glass of water that is about 72 degrees F for about 10 minutes (or until they are no longer cool). The butter is a little trickier, unless you have one of those newfangled microwaves with a “soften” setting (which I don’t). Put your butter on a microwave safe plate with the paper wrapper still on. Cook for 5 seconds on high heat, then turn a 1/4 turn. Do this on all 4 sides of the butter.
Preheat your oven to 350 and get ready to be amazed.
For the cookies
2 Eggs, room temperature
1 tsp Vanilla
1 1/2 c All purpose flour
1 tsp Cinnamon
1 pinch Nutmeg
1/2 tsp Salt
2 1/2 c Old fashioned oats
1/2 C Granulated sugar
3 oz Milk chocolate bar, crushed into chunks with a hammer
3 oz Semi-sweet chocolate crushed into chunks with a hammer
1/2 Walnuts crushed
Cooling rack, if you have one
Like I said above, preheat your oven to 350 degrees F.
In your large bowl, beat your brown and white sugars and butter until they are creamy. This takes about 5 minutes, so don’t rush. You want to make sure its smooth.
Add in your eggs, vanilla and bourbon and beat well, until all ingredients are combined. This may take about 2-3 minutes.
See how it glistens? This is the perfect texture, no sugar lumps…just perfect, creamy combined ingredients.
In your medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Mix them together then add the flour mixture to the wet ingredients. Mix well. Add in the oats, walnuts and crushed up chocolate and, with a spoon, fold them into the batter.
Drop your cookies, using a spoon or cookie scoop, on a parchment paper lined cookie sheet, leaving about an inch between the cookies. The scoop I use is about 2 T, which makes 2 1/2 dozen cookies. If you use a 1 T spoon, you’ll get about 4 dozen cookies.
Bake for 8-10 minutes, if you use a 1 T scoop and 15 minutes if you use 2 T. When you pull them out of the oven, they will be very fragrant and a nice golden brown. Place them on a cooling rack or just line the counter with parchment paper.
These cookies are a hit! Over the past few weeks, I’ve made several batches, and haven’t had a problem giving them away. Use chips if you don’t want to bash up a bar, leave out the walnuts if you don’t like them, either way you’ll love the bourbon flavor.