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!
Bourbon Butterscotch Oatmeal Cookies
- 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.