Want to follow along? I will be making this on TWITCH.TV/NASCMILE on 5/10 at 1 pm EST, and a vod will be available later. We will also be making sourdough starter!
My secret? A few hours or up to a day before you are going to make these, start rehydrating your raisins in bourbon. Gives a fantastic vanilla flavor, keeps everything moist, and the raisins won’t be hard rocks that keep your dentist’s flotilla of sailboats afloat. If you absolutely are against raisins, try blueberries, craisins, candied fruits, chocolate chips, nuts…whatever floats your own boat.
Ingredients:
- raisins
- bourbon
- butter
- eggs
- vanilla
- molasses
- brown sugar
- flour
- baking soda
- cinnamon
- salt
- oats
- optional: chopped nuts, chocolate chips, other types of mix ins, you do you
350 F/175 C Oven until golden brown
Mix:
- 150 g. raisins
- 40 g. bourbon
And let sit for a few hours or up to a day, giving them a stir once in awhile.
Brown:
- 1 stick/115 g. butter
And put another:
- 1 stick/115 g. butter
- 50 g. sugar
In bowl of mixer. When well browned, add in hot butter (do not cool!), let sit for a few seconds, then mix (start low, splashes may burn). Once well mixed and cooled, add one at a time:
- 2 eggs
- 4 g. vanilla
- 6 g. molasses
Ok here is my trick for chunky cookies: at this stage, you want to get the mix all glossy and well combined. So mix it for 30 seconds, then turn it off and let it sit for 3 minutes, then repeat 3 times. It develops this wonderful smooth thick consistency that will provide a stable base for other additions and baking. Then mix in:
200 g. brown sugar
Whisk together dry:
- 200 g. flour
- 6 g. baking soda
- 3 g. cinnamon
- 3 g. salt
Then add and mix until barely incorporated. Then add thick:
- 240 g. oats
- raisins & bourbon (including any remaining liquid)
These can be chilled for a bit before baking if you want them to stay thicker, but not necessary. Scoop into large balls, cook on a silpat until golden brown. May take 12-15 minutes.
Here's the Damn Recipe 