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!
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 5 tbsp bourbon
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cornstarch
- 1 tsp salt
- 2 cups rolled oats not instant
- 1 cup butterscotch chips such as Chipits
- 1 cup pecans toasted and then coarsely chopped
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5-8 minutes.
- Add eggs one at a time. Beat until pale in color. Add vanilla and bourbon and mix until combined.
- Sift together flour, baking soda, baking powder, cornstarch, and salt. Whisk until well combined.
- Stir in the oats.
- Add the dry ingredients to the wet ingredients all at once, and mix until just combined. Add in butterscotch chips and pecans and mix until fully incorporated.
- Scoop 1+1/2 to 2 tbsp of dough for each cookie and roll into balls. I like to chill my dough once they are formed into balls for about 30 minutes before I bake them.
- Line a baking sheet with parchment. Arrange cookies about 2 inches apart.
- Bake for 12-14 minutes or until lightly golden.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooking rack to completely cool.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator