Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Bourbon, Pecan-Praline, Oatmeal Raisin Cookies

Bourbon, Pecan-Praline, Oatmeal Raisin CookiesRecipe courtesy of California Raisin Marketing Board.

Recipe Ingredients:

1 cup California raisins, chopped
1/2 cup bourbon

Pecan Pralines:
1/2 cup granulated sugar
1/4 cup (2 ounces) water
1 cup pecan pieces

Oatmeal Raisin Cookies:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks; 8 ounces) unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
3 teaspoons vanilla extract
2 3/4 cups rolled (old-fashioned) oats

Cooking Directions:

  1. Combine raisins and bourbon in small bowl; cover and steep overnight. Drain and reserve raisins.
  2. For Pecan Pralines: Line a baking sheet with wax paper; set aside. Measure sugar and water into saucepan and cook until dark amber color. Add pecans and stir to coat well. Pour onto cookie sheet lined with wax paper and allow to stand until hard. Then, break into small pieces; place in food processor and pulse several times until pieces are semi-fine crumbs. Set aside.
  3. For Oatmeal Raisin Cookies: Preheat oven to 350°F (175°C). Butter baking sheets; set aside.
  4. In large mixing bowl, mix dry ingredients together thoroughly. Combine butter, sugars, eggs and vanilla extract in mixer bowl and beat on medium speed until well blended. Add dry ingredients and mix until well blended and smooth. Fold in raisins, crumbled pralines and oats; mix thoroughly.
  5. Drop dough by heaping tablespoon, about 3 inches apart, onto prepared cookie sheets. Press by hand or with bottom of glass which has been oiled and dipped in sugar, to an even 1/4-inch thickness.
  6. Bake at 350°F (175°C) until firm, 6 to 9 minutes. Rotate pans about halfway through baking to brown evenly. Remove cookies from pans and cool on wire racks.

Makes 42 cookies.

Nutritional Information Per Serving (1/42 of recipe): Calories: 160; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 20mg; Total Carbs: 21g; Fiber: 1g; Sugar: 13g; Protein: 2g; Sodium: 65mg; Potassium: 87mg.

Recipe and photograph courtesy of California Raisin Marketing Board.