Maker’s Mark Oatmeal Bourbon Raisin Cookies
{makes about 28 cookies}
1 cup raisins
3/4 cup bourbon (Maker’s Mark Bourbon)
2 cups unbleached, all-purpose Big Y flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed light brown sugar
2 eggs
Two tablespoons light corn syrup
2 teaspoon vanilla extract
2 cup old-fashioned oats
The night before making the Maker’s Mark Bourbon Oatmeal Cookies, combine the raisins and Maker’s Mark Bourbon. Cover the container and let sit overnight at room temperature.
The next day, strain the raisins. (Reserve the liquid for ice cream or coffee) Set aside.
Preheat oven to 375. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda. In a large bowl, cream together the butter and sugars with an electric mixer. Beat in the eggs, then the corn syrup, and vanilla.
On low speed, add the flour mixture in two additions, mixing on low until just combined. Stir in the oats and reserved raisins.
Roll into balls about the size of a golf ball. (I used my 2-tablespoon cookie scoop to scoop the dough evenly, then rolled into balls.)
Bake for 13 minutes, or until the edges are golden brown. Remove from the oven and let sit on the cookie sheet for 1-2 minutes. Remove to a wire rack to cool completely.
Want to make these, but do not have enough product on hand – grab a bottle of Maker’s Mark Bourbon right here!
