Happy St. Patrick’s Day everyone ! Especially to my fellow Newfoundlanders back home celebrating, and any displaced Newfoundlanders such as myself, as this day makes me extra homesick. Ah but I’ll be heading for the foggy shores of home soon!
This recipe is perhaps a little bit late to whip up for the day, unless of course you already have the ingredients on hand. But you can also try this cookie when you’re looking to use up any leftover whiskey. Just kidding, there’s no such thing as leftover whiskey!
Start your prep the night before by soaking:
- 1 cup golden raisins, in
- 1/2 cup Irish Whiskey (I used Jameson)
Keep those in a sealed container until you are ready to bake the next day.
Preheat oven to 350 degrees. Line baking pans with parchment.
Combine the following dry ingredients in a separate bowl:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
Using your mixer, combine:
- 1 cup salted butter
- 1/4 cup white sugar
- 1 cup packed light brown sugar
- 2 large eggs, one at a time
- 1 tsp vanilla extract
Add raisins with liquid to the butter mixture to combine. Using two or three additions, add the flour mixture to the wet ingredients, scraping the sides of bowl a couple of times. Then stir in:
- 1 cup butterscotch chips
Roll dough into balls (a couple of tablespoons, or as I do, use a smaller ice cream scoop), and place on cookie sheet a few inches apart. Flatten very slightly.
Bake for 12-14 minutes depending on size of cookies (I baked mine for 13 to get a nice chewy inside).
Recipe yields 2-3 dozen cookies, depending on size.