These may not be the first choice when baking a birthday biscuit for the other man in your life… who’s turning 16! In fact, I don’t know why I decided to do this boozy cookie recipe for him but let’s just say he loved them!
Does the raisin and oat ratio with the brandy make it a little more healthy and a little less boozy? I think not.
How to ensure these boozie cookies work every time
These are possibly the best cookies I’ve made and for one good reason. I took them out of the oven on time. I didn’t wait for the edges to brown or for that sugary scent to fill the kitchen. No, I took them out of the oven after 12 minutes and let them rest. That means that they had time to cool and stay lovely and gooey in the centre. That’s what the perfect cookie should be like in my humble opinion. Chocolatey, gooey and firm in all the right places
Which booze for these cookies?
I’ve made these a few times and I have to say it doesn’t matter which booze you use. They are definitely improved with the sultanas having a really long soak. The more they puff out with alcohol the better they taste. Also, the oats give them a really lovely texture.
I hope you enjoy these as much as we did. Let me know in the comments below.
Enjoy
Emma x
Ingredients
- 65g sultanas/raisins
- 3 Tbsp brandy – or your choice of alcohol
- 125g Plain Flour
- 125g oats
- ½ Tsp Baking powder
- ¼ Tsp salt
- 50g Granulated Sugar
- 100g dark brown sugar
- 113g butter
- 1 large egg
- 1 ½ Tsp Vanilla Extract
- 85g choc chips – dark
Instructions
- Place the sultanas and brandy in an air tight container and leave for 24-48 hours to allow the brandy to be absorbed fully.
- Pre heat your oven to 170ºC and line a baking sheet with baking paper
- In a large bowl mix all the dry ingredients together.
- Cream the sugar and butter together. Add the vanilla extract and egg, mix then add the creamed ingredients to the dry.
- Mix until a soft dough is formed. It will be sticky.
- Add the choc chips and soaked sultanas.
- Use a tea spoon to scoop out the mixture and roll it into a ball. Place on the baking sheet and squash down slightly with the palm of your hand. Make sure you leave plenty of room for the cookies to spread. You’ll be able to fit around 8-9 on a sheet.
- Bake for 10-12 minutes. They won’t look done. They are.
- Leave to cool completely before placing in airtight container.
More biscuits and cookies you may enjoy
Dairy Free chocolate chip cookie recipe
Fast from the freezer Double Chocolate Chip Cookie Recipe
Some seriously chocolatey cookies
