The photo above was taken before my friends arrived. The cookies and wine were gone by the end of the night. The wine was replenished, the cookies were not.
Do I make savory dishes? Of course, I do. They’re delicious and beautiful… but sometimes the “fun in the kitchen” for me centers around sweets and baking. It’s also some of the top recipes that you guys are more interested in, (and who isn’t excited about cakes cookies and pies?) So desserts it is!
So I have some excellent friends who love these oatmeal cookies. They do not live in Oklahoma City (Phoenix, Chicago, and Dallas), but travel here once or twice a year to visit, and the request is always Oatmeal Cookies. And, well, my Devil’s Food Chocolate Cake (that they only know as “chocolate cake”) but I’ll get to that later.
What’s so special about my oatmeal cookies? I add bourbon, more specifically good bourbon, to the dough. They are also on the chewy side, packed with texture, and oh oh oh so good.
So if you find yourself craving a delicious cookie, an oatmeal cookie, then please remember these cookies. I promise that you will not be sorry.
Baking Notes: With most of my cookie recipes, I’m a firm believer in chilling the cookie dough first before baking. There are a few reasons why, but my top two are more flavor, and they will not spread as much. You do you, though.
When it comes to the chocolate chips, I have listed an amount. But as any good baker knows, never let a recipe dictate how much chocolate chips to use… you measure that shit with your heart! -S.
Scotty’s Oatmeal Rum Cookies - Makes approximately 15 cookies
1 cup unsalted butter, softened room temp
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temp (yes, this is important)
1 teaspoon vanilla
3 tablespoons top-shelf bourbon (may substitute 2 teaspoons rum flavoring)
2 cups All-Purpose Flour
1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” or ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups rolled oats
1 1/2 cups MINI semi-sweet chocolate chips
In a mixing bowl, add the softened butter, and both brown sugar and the granulated. Mix until the butter and sugar are light and fluffy. One at a time, add the room temp eggs and mix in thoroughly after each addition. *Cold eggs mixed into softened butter will seize the butter into clumps, those not giving equal and consistent fat throughout the cookie dough.
Scrape down your bowl, bottom, and sides, and add the vanilla and bourbon. Mix again until combined.
In a separate bowl combine the flour, More Than Pumpkin Pie Spice or cinnamon, kosher salt, and baking soda. Give it a mix with a spoon to blend. In batches add the dry ingredients to the “wet” mixture and mix just until combined. Once your last bunch of dry ingredients is in the bowl, scrape down the bowl once more and mix into a nice uniformed dough.
Add the rolled oats and mini chocolate chips. Gently fold into the dough evenly. Cover the mixing bowl with plastic wrap and chill for 30 minutes up to 2 hours. This, of course, is optional, please see “Baking Notes” above.
When ready to bake preheat your oven to 375 degrees. Line a cookie sheet pan with parchment paper or Sil-Pat liner. Using a 2-ounce cookie scoop, or eyeballing the size of a lemon, scoop or roll the cookie dough out and place on the prepared cookie sheet. Be sure to space at least one inch between each cookie.
Place in the center of your hot oven and bake 12-15 minutes. Remove and let cool on the pan for ten minutes or until set. Transfer to a cooling rack to completely cool, or just cool enough to shove into your mouth without scorching your tongue. Enjoy!