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Bourbon Rye Oatmeal Chocolate Chunk Cookies
4.9 from 24 votes

Bourbon Rye Oatmeal Chocolate Chunk Cookies

Bourbon Rye Oatmeal Chocolate Chunk Cookies are the most flavorful cookie you’ll ever try! Packed with chunks of gooey chocolate, oats, rye flour, and the perfect amount of bourbon, these chewy cookies have such incredible depth of flavor. No mixer needed.

Prep Time
25 mins
Cook Time
12 mins
Additional Time
2 hrs
Total Time
2 hrs 37 mins
Servings: 24 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 unsalted butter 170 grams
  • 2 cups dark brown sugar lightly packed
  • 1 1/4 cups all-purpose flour 159 grams
  • ¾ cup dark rye flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt fine sea salt
  • 1/4 teaspoon ground cinnamon optional
  • 1 egg at room temperature, large
  • 1 egg at room temperature, large, yolk
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats old-fashioned, 180 grams
  • 4 ounces semisweet chocolate chopped into chunks
  • 4 ounces bittersweet chocolate chopped into chunks
  • sea salt for finishing, flaky

Instructions

    Cup of Yum
  1. In a large bowl, melt the butter. Add in the sugar and stir to combine. Let cool to just warm.
  2. In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and cinnamon.
  3. To the cooled butter mixture, whisk in the egg, egg yolk, bourbon, and vanilla until very well combined. Slowly beat in the flour mixture until just combined. With a rubber spatula, stir in the oats and nearly all of the chocolate chunks, setting aside about ⅓ cup (50 grams) to garnish the cookie dough balls. Cover the dough tightly with plastic wrap and refrigerate until firm, at least 2 hours but preferably overnight.*
  4. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  5. Using a spoon or large spring-loaded scoop, drop 3-tablespoon-sized balls of dough onto a lined baking sheet, spacing at least 3 inches apart. Press a few chocolate chunks into the top of each dough ball.
  6. Bake for about 12 to 13 minutes, or until the edges are slightly browned. Sprinkle with flaky sea salt. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
  7. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

  • *The bourbon flavor will develop more over time. If you’re okay with a thinner cookie with a very subtle bourbon flavor, go ahead and bake right away.
  • Highly recommended: If you have the time and want a more bourbon-forward cookie with a chewier consistency, chill the dough in the fridge for at least 24 hours but no more than 48 hours. Chilling the dough for even just 2 hours will yield a slightly thicker, chewier cookie with a subtle but more noticeable bourbon flavor.
  • Freezing Instructions: First, chill the dough in the fridge for 24 hours to 'marinate', then freeze cookie dough balls topped with chocolate chunks for up to 1 month in an airtight container. Thaw overnight in the fridge before baking as directed in the recipe. Baking directly from frozen will yield a less bourbon-forward cookie. Learn more about chilling and freezing cookie dough here.