Classic oatmeal cookies with a shot of bourbon, butterscotch chips and pecans.
Course Dessert
Cuisine American
Keyword Bourbon, Butterscotch Chips, Oatmeal
Prep Time 15 minutesminutes
Cook Time 14 minutesminutes
Servings 24cookies
Calories 253kcal
Ingredients
1cupunsalted butterat room temperature
1/2cupgranulated sugar
1cupbrown sugar
2eggs
1tspvanilla
5tbspbourbonsuch as Jim Beam
2cupsall-purpose flour
1tspbaking soda
1tspbaking powder
2tspcornstarch
1tspsalt
2cupsrolled oatsnot instant
1cupbutterscotch chipssuch as Chipits
1cuppecanstoasted and then coarsely chopped
Instructions
Preheat oven to 350°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.