Chewy, soft, and highly addicting, these Giant Bourbon Chocolate Oatmeal Raisin Cookies will be a staple in your house for years to come!
Author:Sarah | Broma Bakery
Prep Time:10 mins
Cook Time:12 mins
Total Time:22 minutes
Yield:8 large cookies 1x
1/2 cup raisins
1/4 cup bourbon
1/2 cup salted butter, room temperature
3/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups old-fashioned oats
6 oz dark chocolate, very roughly chopped
In a small bowl, soak raisins in bourbon. Let sit for at least 30 minutes, but up to 1 hour. When ready to use, strain raisins to remove any remaining liquid.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar for 1 minute. Add in egg and vanilla extract, continuing to beat until pale in color.
In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix into wet ingredients until fully incorporated.
Add in oats, bourbon-soaked raisins, and chocolate chunks, stirring only until combined.
Scoop cookie batter using a 2.5 oz cookie scoop. Place onto prepared cookie sheet, leaving 2 inches between each cookie. Press down ever so slightly so the cookies are less like mounds and more like disks.
Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cookies may seem under-baked, but will continue to cook as they cool. Allow cookies to cool on cookie sheet for 10 minutes before serving!