We’ve been a couple of naughty elves lately. That’s because we’ve found the secret ingredient to get through hours of holiday baking: booze. Now we’re not suggesting that you go and drink yourself silly before firing up the oven, but we have to admit that there’s something downright jolly about sipping on cocktails while making boozy cookies.
Unlike my wife’s Tipsy Chocolate Chip Cookie recipe, this recipe uses the alcohol to infuse dried fruit (raisins). My wife only soaked the raisins for a few hours, which resulted in a milder orange liqueur flavour than desired. She suggests that you let them soak overnight to achieve a robust infusion.
Here’s what you’ll need to make my wife’s Loaded Oatmeal Raisin Cookies:
- 1 cup butter, softened
- 1 cup brown sugar, packed
- ½ cup organic cane sugar
- 2 large eggs, beaten
- 1 tsp vanilla
- 1½ cups pastry flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2¼ cups old fashioned rolled oats
- ¾ cup steel cut oats
- 1 cup raisins
- ½ cup pine nuts, toasted
- ½ cup frozen cranberries, chopped
- zest of one large orange
- 3-4 tbsp (orange flavoured liqueur)
- Soak raisins for at least 4 hours, preferably overnight in orange flavoured liquer.
- In bowl of stand mixer, beat butter and sugars until fluffy. Add eggs one at a time, and mix thoroughly between additions. Add vanilla and orange zest. Combine.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and oats. Slowly add to wet ingredients, mixing well between additions. Drain any liquid that has not absorbed into raisins. Mix in raisins, pine nuts, and cranberries.
- Drop dough by rounded teaspoons onto parchment lined cookie sheet. Bake in preheated oven at 350 degrees for 10 to 12 minutes until golden in colour. Cookies should be slightly soft in center. Cool for a few minutes on sheet and then remove to wire rack to cool completely.