Oatmeal raisin chocolate cookies with whiskey
Oatmeal raisin chocolate cookie with whiskey is my all time favorite afternoon snack. Made in 30 minutes and one bowl, these soft yet chewy cookies made of oats are studded through out with plump raisins and chunks of dark chocolate. I added a shot of whiskey to make things more interesting, but its absolutely optional.
Servings Prep Time
16 15mins
Cook Time
15mins
Servings Prep Time
16 15mins
Cook Time
15mins
Ingredients
Instructions
  1. Start by preheating the oven (fan forced convection oven) to 160C. If using normal oven, preheat to 180C. Butter a baking sheet/tray. You will need two. Or you can do it in two batches like I did since I have a small oven.
  2. In a large mixing bowl, sift the flour, salt,cinnamon and baking powder. Cream the butter with an electric whisk/mixer till creamy. Add the sugar and keep mixing till fluffy for about 3 mins.
  3. Add an egg and keep whisking till mixed completely. Now add the flour to this mixture and mix together using a rubber spatula till incorporated properly.
  4. Add the oats, raisins, whiskey and continue mixing. Finally add the chocolate chunks, give it a final good mix and set aside. The cookie dough is quite thick and that is how it should be. Do NOT make it runny!
  5. Use a scoop or simply form equal sized balls in your hands. Lightly flatten them into a disc of 1 inch and plop on the baking tray. Leave a gap of 5 cm between each cookie. Put in the preheated oven and bake for 14 mins. Remove from oven, let it cool for 5 mins before peeling them away gently from the tray. Let it cool completely for 30 mins before serving.
  6. Do the second batch similarly. These cookies keep well for over 10 days in an airtight container. You can freeze the cookie dough for upto a month.