Bourbon and Thyme Oatmeal Raisin Cookies Recipe
- 2 cups raisins
- good quality bourbon
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups dark brown sugar
- 2 TBSP finely chopped fresh thyme
- 2 large eggs, room temperature
- 1/2 TBSP vanilla extract
- 2 TBSP reserved bourbon
- juice of half a lemon
- 1 tsp kosher salt, plus extra for sprinkling
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon (preferably Vietnamese cinnamon if you can get your hands on some)
- 3 cups old-fashioned rolled oats (not quick cooking or instant)
- 2 1/2 cups plus 2 TBSP all-purpose flour
- SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, reserving the bourbon, before adding to the dough.
- BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside until cooled to room temperature, at least 30 minutes.
- Preheat the oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the butter, dark brown sugar, and the thyme on medium speed until light and fluffy. This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer back on low speed and add in the eggs one at a time, the vanilla, 2 TBSP of the reserved bourbon, and the lemon juice until combined. Scrape down the sides of the bowl.
- Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
- Add the rolled oats and the raisins into the mixing bowl and mix until combined. With the mixer on low speed add the flour in slowly. Mix just until incorporated and no more. Stop and scrape down the bowl if necessary while mixing to incorporate the flour completely. Cookies will become tough if mixed too much after adding the flour.
- Using a large scoop (about 3 oz), scoop rounded mounds of dough onto ungreased baking sheets, 8 per sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 350F for 9-11 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.