These are seriously the best ever oatmeal raisin cookies! The key is to soak the raisins, brown the butter, and use a good dose of cinnamon!
Bourbon Soaked Oatmeal Raisin Cookie Overview
- Skill Level: Intermediate
- Techniques Used: Browning Butter
Oatmeal raisin cookies are controversial. I feel like people either love them or hate them. But I am a firm believer that there is a big difference between average oatmeal raisin cookies and truly amazing oatmeal raisin cookies that even raisin haters might enjoy!
What Makes These Oatmeal Raisin Cookies the Best?
- Soak the Raisins: The biggest secret to making the best ever oatmeal raisin cookies is to soak the raisins. Soaking them in bourbon, or even spiced rum, plumps them up and gives them much more flavor to enhance the oatmeal raisin cookie experience.
- Brown the Butter: I also like to brown the butter in my cookies. This gives them more caramel notes and more depth of flavor.
- Use Dark Brown Sugar: These cookies call for a high ratio of brown sugar which gives them more chew. But using dark brown sugar amplifies this even more!
- Use a lot of Cinnamon: The ratio of cinnamon in an oatmeal raisin cookie shouldn’t be overlooked. A good dose of it is key!
How to Make the Best Ever Oatmeal Raisin Cookies
These oatmeal raisin cookies are chewy in the middle and slightly crispy on the outside. They are loaded with soaked raisins, chewy oats, and lots of cinnamon flavor! Let’s get to making them…
Step 1: Soak the Raisins
At least 8 hours before you plan to make the oatmeal raisin cookies you will want to soak your raisins. I usually use bourbon but spiced rum is equally as delicious! Soaking the raisins will plump them up and make the raisins much more flavorful and palatable.
Before you make the cookies, drain them very well. I like to save the liquid in the refrigerator to use for cocktails later!
Step 2: Brown the butter
Once you’re ready to make the cookies, we’re going to start by browning the butter. This is going to give the cookies some nutty and toasted notes. It elevates the flavor so much!
Cut the butter into small pieces and cook it over medium heat. Stir the butter frequently until it turns a dark golden brown. Then pour off and let cool for about 5 minutes.
Step 3: Mix the Butter, Sugar, Eggs, and Vanilla
Mix together the brown butter with the granulated sugar and dark brown sugar until well combined. You won’t be able to cream the mixture because the butter will be liquid.
Next mix in the egg and the vanilla extract. We’re going to use a high ratio of vanilla in this recipe to give a good depth of flavor.
Step 4: Mix in the Dry Ingredients
The dry ingredients are mixed in next. I like to start by mixing in the salt, leavening, and cinnamon before adding the flour so that they get evenly distributed.
Once you add the flour into the mixing bowl, you want to mix until it is just incorporated. This should only take about 10-15 seconds of mixing. The more you mix the more dry and tough your cookies can become.
Step 5: Fold in the Oats and Soaked Raisins
Use a rubber spatula to fold in the rolled oats and the soaked raisins that had been drained. The dough will be pretty thick.
Step 6: Bake
Scoop large mounds of dough onto a parchment lined baking sheet. I use a large cookie scoop that is about 3 tablespoons in size. If you prefer, you can make smaller cookies, but you will need to adjust the baking time.
- 1 cups (150 gr) raisins
- good quality bourbon (or spiced rum)
- 1/2 cup (1 stick, 113 gr) unsalted butter
- 1/4 cup (50 gr) granulated sugar
- 3/4 cup (170 gr) dark brown sugar, lightly packed
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1/2 tsp kosher salt, plus extra for sprinkling
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 cup + 2 TBSP (135 gr) all-purpose flour
- 1 1/2 cups (150 gr) old-fashioned rolled oats (not quick cooking or instant)
- 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 (or spiced rum) to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, before adding to the dough. (I like to reserve the bourbon in the refrigerator to make cocktails with!)
- 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 to cool slightly for at least 5 minutes. The butter does not need to solidify before using it for this recipe.
- Preheat the oven to 375 F (190 C). In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), mix together the butter, granulated sugar, and dark brown sugar until combined.
- Add in the egg and the vanilla and mix until combined.
- 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 flour and mix until it is just incorporated. This should only take about 10-15 seconds of mixing.
- Add the rolled oats and the raisins into the mixing bowl and use a rubber spatula to fold them in.
- Using a large scoop (about 3 TBSP per cookie) scoop rounded mounds of dough onto parchment lined baking sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 375 F (190 C) for 10-12 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.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.