Bourbon Soaked Cherry Oatmeal Chocolate Chip Cookies
User Reviews
4.9
Bourbon Soaked Cherry Oatmeal Chocolate Chip Cookies
Description
This recipe begins by soaking dried tart cherries in bourbon to infuse them with a boozy depth. The cookie dough combines all-purpose flour, ground cinnamon, baking soda, salt, and shredded coconut for texture and subtle tropical flavor. Butter, light brown sugar, maple syrup, and molasses create a richly sweet and moist base, with egg and vanilla extract adding structure and aroma. Rolled oats add hearty chewiness, and the soaked cherries and milk chocolate chips are folded in last for bursts of fruity tang and chocolate sweetness.
Portioned with a scoop and spaced on parchment-lined baking sheets, these cookies bake at a moderate temperature until edges are golden and centers remain tender, yielding a cookie with a moist bite and crisp outline. The warm cinnamon and bourbon-soaked cherries complement each other, balancing sweetness and depth.
Ideal for serving alongside coffee or as a decadent snack, these cookies offer a grown-up twist on traditional oatmeal chocolate chip cookies. Their robust flavor and chewy texture make them suitable for sharing or gifting.
Ingredients
- 1 cup dried tart cherries
- 1/3 cup bourbon
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup butter at room temperature, unsalted
- 1 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 2 tablespoons molasses
- 1 egg large
- 2 teaspoons vanilla extract
- 3 cups rolled oats old-fashioned
- 1 cup milk chocolate chips
Instructions
- Place the cherries in a bowl and cover them with the bourbon. Microwave for 1 minute then let them sit and soak for at least 10 minutes – or even longer.
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together the flour, cinnamon, baking soda and salt. Add the coconut and stir it into the flour.
- In the bowl of your electric mixer fitted with a paddle attachment, beat the butter and sugar until fluffy, about 5 minutes. Add the maple syrup and molasses and mix to combine. Add the egg and vanilla and beat until well combined, scraping down sides of bowl as needed. With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and cherries and remaining bourbon if you’d like, and mix until combined. Stir in the chocolate chips.
- Using a 2-inch ice cream scoop or scoop 3 tablespoons, drop the dough 2 inches apart onto a baking sheet. Bake until edges begin to turn golden brown, 15 to 17 minutes. Do not overbake even if the center looks a bit soft, they will set while cooling. Let cookies cool on the baking sheet until firm enough to remove to wire racks, about 2 minutes.
- Cookies can be kept in an airtight container for about 2 weeks. They also freeze well in a airtight bag for up to 3 months.
User Reviews
Overall Rating
4.9
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