AMY
Bourbon Cherry Oatmeal Cookies??? Yes, please!
One of my all-time favorite cookies are oatmeal raisin. One of my all-time favorite fruits are cherries. See this for proof! If you add cherries to any kind of dessert, then it’s almost a guarantee that I’m going to love it. Replacing the raisins with cherries = absolute deliciousness. Adding bourbon into the mix takes these cookies to the next level.
I found the recipe for the bourbon cherry oatmeal cookies online a few years back. I’ve made some very minor changes to the original recipe (which was absolutely wonderful, as is) and this has turned out to be one of my personal holiday favorites. I hope you enjoy them as much as I do!
This recipe makes about 24 cookies per batch. I make these around the holidays and give them out to family & friends. I always triple the recipe and it makes a literal ton of cookies.
The original is from How Sweet Eats.
PrintBourbon Cherry Oatmeal Cookies
These bourbon cherry oatmeal cookies are absolutely delicious. If you enjoy oatmeal raisin, then you’ll likely love this fun twist on an old classic.
- Prep Time: 20 minutes
- Cook Time: 15 – 17 minutes
- Total Time: 35 – 37 minutes
- Yield: about 24 cookies 1x
- Category: dessert
- Method: cookies
- Cuisine: cookies
Ingredients
- 1 cup dried cherries, plus more for topping
- 1/3 cup bourbon
- 1 ½ cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup butter, softened to room temperature
- 1 cup light brown sugar
- ¼ cup maple syrup
- 2 tablespoons molasses
- 1 egg
- 2 teaspoons vanilla
- 3 cups old fashioned rolled oats
Instructions
Place the cherries in a bowl, pour over the bourbon. Microwave for 1 minute, then let it sit at room temperature for 10 minutes. This will allow the dried cherries to reconstitute and absorb some of the bourbon along the way.
Meanwhile, preheat your oven to 325 degrees F. Line two baking sheets with parchment paper or silicone, set aside until ready to use.
Whisk the flour, cinnamon, garam masala *, baking soda & salt together in a large bowl. Stir in the shredded coconut.
In the bowl of your stand mixer, cream the butter and sugar together until smooth. You will want to allow it to mix for about 2 minutes on medium/low speed, then crank to medium/high for 5 minutes. Scrape down the sides of your bowl, as needed.
Once the mixture is smooth, add in the maple syrup and molasses. Add in an egg and vanilla and beat to combine. Now set your mixer to low and add in the flour mixture in 2 batches (add it in more batches if you double or triple the recipe).
Fold in the oats, cherries and bourbon until just combined. *
Use an ice cream scoop to measure even amounts (about 3 tablespoon sized amounts), drop the cookies 2 inches apart on your prepared baking sheets. Place a dried cherry on top of each cookie.
Bake until the cookies are golden brown, between 15 – 17 minutes. Remove from the oven, cool on the pan for 2 – 4 minutes, then move to a rack to cool completely.
Notes
- Garam Masala. Trust me. This adds a little bit of spice on top of the already spicy cinnamon. If you don’t have this in your cupboard, then you can leave it out. You can substitute it by combining: one part coriander, 1/2 part cumin + 1/2 part ground black pepper and 1/4 part cardamom + 1/4 part cinnamon + 1/4 part cloves + 1/4 part nutmeg
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If you do increase number of cookies made, then you will likely need to get the biggest bowl you have, grab a wooden spoon and mix it together there.
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Store in an airtight container at room temperature for 3 – 5 days or freeze for up to 3 months.
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