Bourbon Pecan Oatmeal Cookies

Name: Bourbon Pecan Oatmeal Cookies
Yield: 20 cookies
Ingredients: 2 cups pecans, toasted and roughly chopped; 1/2 cup unsalted butter, room temperature + 2 tablespoons melted unsalted butter; 1 cup packed light brown sugar, divided; 1/2 teaspoon smoked sea salt; 1 1/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon fine grain sea salt; Pinch of freshly ground black pepper; 1/4 cup shortening; 1/4 cup good bourbon; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 1 egg; 1 cup old-fashioned rolled oats

User Reviews

4.3

9 reviews

Good

Servings
20 cookies

Bourbon Pecan Oatmeal Cookies

Orion Moreno

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Adapted from here.

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Ingredients

Servings

2 cups pecans, toasted and roughly chopped
1/2 cup unsalted butter, room temperature + 2 tablespoons melted unsalted butter
1 cup packed light brown sugar, divided
1/2 teaspoon smoked sea salt
1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine grain sea salt
Pinch of freshly ground black pepper
1/4 cup shortening
1/4 cup good bourbon
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 egg
1 cup old-fashioned rolled oats

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Instructions

Add chopped pecans (preferably while still warm) to a medium bowl, and toss with 2 tablespoons melted butter, 1 tablespoon brown sugar and smoked sea salt. Set aside. Whisk together flour, baking soda, cinnamon, nutmeg, sea salt and black pepper in a medium bowl, and set aside.
To the bowl of a stand mixer fitted with the paddle attachment, add butter, shortening and remaining light brown sugar, beating on medium until light and fluffy (5 minutes). Scrape down the sides, then mix in bourbon, vanilla and cream until well-incorporated. Add egg and mix just until incorporated. Add the flour mixture in 2 increments. Start the mixer on low speed, then gradually increase to medium, and beat just until the flour is incorporated each time. Using a spatula, scrape down the sides and make sure any flour hiding at the bottom is mixed in. Stir in the oats and pecans. Cover and chill dough in the refrigerator for 30 minutes.
Preheat an oven to 375°F and set a rack in the middle position. Line 2 baking sheets with parchment paper.
Scoop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. I baked 8 cookies per sheet. Using a small spatula or your fingers, gently flatten the dough into a disc. These cookies don't spread too much on their own, so you've got to start with a disc rather than a ball to get a flat finished cookie. Bake, one sheet at a time, until the cookies are lightly golden around the edges (11 - 12 minutes). Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack.