Bourbon, Pecan-Praline, Oatmeal Raisin Cookies

Bourbon, Pecan-Praline, Oatmeal Raisin Cookies

 


Bourbon-soaked raisins, crumbled pecans in sugar-coated oatmeal cookies.
INGREDIENTS
1 cup California raisins, chopped
1/2 cup bourbon
Pecan Pralines
1/2 cup granulated sugar
1/4 cup (2 ounces) water
1 cup pecan pieces
1-3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon and ground nutmeg
1 cup (2 sticks, 8 ounces) unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 teaspoons vanilla
2-3/4 cups rolled oats
PROCEDURE
Combine raisins and bourbon in small bowl; cover and steep overnight. Drain and reserve raisins.
Pecan Pralines
Line a baking sheet with wax paper; set aside. Measure sugar and water into saucepan and cook until dark amber color. Add pecans and stir to coat well. Pour onto cookie sheet lined with wax paper and allow to stand until hard. Then, break into small pieces; place in food processor and pulse several times until pieces are semi-fine crumbs. Set aside.
Preheat oven to 350°F. Butter large baking sheet; set aside.
In large mixing bowl, mix dry ingredients together thoroughly. Combine butter, sugars, eggs and vanilla in mixer bowl and beat on medium speed until well blended. Add dry ingredients and mix until well blended and smooth. Fold in raisins, crumbled pralines and oats; mix thoroughly. Drop dough by heaping tablespoonfuls, about 3 inches apart, onto prepared cookie sheet. Press by hand or with bottom of glass which has been oiled and dipped in sugar, to an even 1/4-inch thickness. Bake at 350°F until firm, 6 to 9 minutes. Rotate pan about halfway through baking to brown evenly. Remove cookies from pan and cool on wire racks.
Yields: 3 1/2 dozen cookies