Oatmeal Cookies with
White Chocolate and Kahlua-Raisins
For more intense Kahlua-flavored raisins, allow them to macerate, covered, overnight in the refrigerator.
1 1/2 cups seedless raisins
1/2 cup Kahlua or other coffee flavored liqueur (see Cook's Note)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening
2 cups firmly packed brown sugar
2 large eggs
2 1/2 cups old-fashioned oats
1 cup white chocolate chips
1 cup chopped walnuts (optional)
- Place raisins in a glass 2-cup measure and add the Kahlua; cover and microwave on HIGH for 2 minutes. Set aside and allow raisins to cool to room temperature. Drain well, reserving the liqueur.
- Combine the reserved liqueur with the milk; set aside.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the shortening and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs and beat until well mixed. Stir in half the flour mixture, then add the liqueur/milk mixture, with the remaining flour mixture, oats, white chocolate chips and walnuts, stirring until just mixed. Do not over mix.
- Drop dough by rounded spoonfuls 2-inches apart onto prepared baking sheets.
- Bake cookies in upper level of oven, turning position of baking sheet halfway through baking to ensure even browning, for about 8 to 10 minutes or until lightly browned.
- Allow cookies to sit for a couple of minutes on baking sheet before transferring to wire racks to cool completely.
Makes 5 dozen cookies.
Tip: For variations on this cookie, try substituting other liqueur flavors for the Kahlua.