These are intense oatmeal cookies with big flavor. They lean on some spices, dark brown sugar, dried tart cherries, and bittersweet chocolate. It also makes use of the creaming technique, which if you know your Alton Brown, is not a sex act described in urban dictionary but a method of baking usually used for cakes.
- 3/4 cup dark brown sugar
- 1 stick (or 1/2 cup) salted softened butter (that's right, you thought I was going to go unsalted didn't you? nope. I like salted more for oatmeal cookies)
- 1 1/4 (that's 1.25) cups rolled oats (quick - not instant. never instant).
- 1 egg
- 2 tbsp milk
- 1 tbsp whiskey
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (this is especially key)
- 1/4 teaspoon salt
- 1/2 cup ground nuts (unsalted nuts or you will have a salt bomb on your hands. I prefer cashews, but walnuts and pecans are good too. You can do this by hand or in a food processor)
- 1/4 cup dried tart cherris
- 1/4 cup bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
- Cookies sheets
- Parchment paper
- Mixer (stand or hand, preferably stand)
- Preheat oven to 375
- Add sugar and butter to bowl. Mix on low until combined (if stand mixer, just leave on "stir"). Probably around 1 minute.
- Add oats, egg, milk, whiskey to bowl mix until combined (if stand mixer, just drop this stuff right in while still on "stir"), about 20-30 seconds.
- Assemble the dry ingredients (flour, baking soda, cinnamon, cloves, and salt) in a small mixing bowl. While mixing on low, add slowly to oat mixture assembled in steps 1 and 2 to allow cookie dough to form. Should take around 20-30 seconds.
- Add chopped nuts, dried tart cherries, vanilla extract, and bittersweet chocolate chips to mixture, continue to mix until incorporated. Again, about 20-30 seconds on low.
- Put parchment paper over cookie sheets.
- Drop dough by tablespoonfuls (thereabouts) onto parchment-paper-covered cookie sheets.
- Bake in oven for 10-12 minutes.
- Remove cookie sheets from oven. Allow to rest for 1-2 minutes, then remove from cookie sheets and allow to cool on cooling rack for several hours before eating.