Everyone’s got their own Christmas traditions, especially when it comes to baking. I recently taught a Holiday Baking cooking class, and I asked each person to tell me their favorite Christmas treat. A lot of the classics were named; shortbread, butter tarts, and gingerbread. One of my favorites is an oatmeal cookie with butterscotch chips. It’s certainly not a classic Christmas recipe, but it’s a staple in my household. I make a double batch, freeze them, and grab a few at a time when the mood strikes.
As much as I love my classic recipe, I was ready to change it up a bit. I’ve been seeing lots of desserts out there recently that incorporate bourbon, and I knew I had to jump on the bandwagon. And I’ll tell ya, it’s a good wagon to be on. I will warn you, the dough could probably get you drunk, so watch out! Although, taking a shot or two while baking will also get you tipsy. Not that I’m speaking from experience or anything…..
In addition to boozing up these oatmeal cookies, I added some toasted pecans for texture ,and obviously for their damn delicious flavor. The pecans work amazingly with the butterscotch chips and bourbon. And for those wondering, the bourbon adds a very notable caramel flavor once baked, and it makes the cookies irresistible. I ate the first whole batch of cookies before the second batch even came out of the oven. These suckers are a good kind of trouble!
These soft and chewy Bourbon Butterscotch Oatmeal Cookies are forever going to replace my original plain-Jane recipe. I loved the addition of the bourbon so much, that I totally plan on boozing up a few more of my favorite Christmas recipes!