Description
Chewy chocolate oat cookies baked with bourbon soaked oats and topped with homemade smokey bourbon toffee
Ingredients
Smokey Bourbon Toffee
- 1/2 cup (110g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 tbsp bourbon
- 1/4 tsp liquid smoke
- 1/4 tsp vanilla extract
- Pinch of salt
Smokey Salt
- 1/2 tbsp flaky sea salt
- 2–3 drops liquid smoke
Bourbon Chocolate Oat Cookies
- 10 tbsp unsalted butter, room temp
- 3/4 cup (150g) granulated sugar
- 1/4 cup (70g) dark brown sugar, packed
- 1 large egg, room temp
- 2 tsp vanilla extract
- 1/3 cup (35g) dutch processed cocoa powder
- 1/2 cup (65g) all purpose flour
- 1 1/4 cup (125g) old fashioned rolled oats
- 2 tbsp bourbon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
- 2 oz dark chocolate, melted
Instructions
Smokey Bourbon Toffee
- Line a small baking tray with aluminum foil. Set aside.
- Add all of the ingredients to a saucepan over medium heat.
- Stir until the butter is completely melted and the ingredients are fully mixed together.
- Then stir occasionally until the mixture reaches 250F on a candy thermometer. Once there, stir continuously until it reaches 290F. It should be bubbling with a rich caramel color.
- Immediately pour the mixture onto the prepared baking sheet and rock the pan back and fourth to level out the toffee.
- Mix together the flaky sea salt and liquid smoke using your fingers and sprinkle on top of the toffee.
- Place the toffee in the refrigerator to set – about 1 hour.
Bourbon Chocolate Oat Cookies
- Add the oats to a food processor and pulse about 5 times just to break them up. Then mix in 2 tablespoons of the bourbon. Allow the bourbon to soak into the oats while the toffee chills – about 30-45 minutes.
- When ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Combine the oats, cocoa powder, flour, baking soda, and salt and set aside.
- Using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium high speed for about 2-3 minutes.
- Scrape down the bowl and mix in the egg and vanilla for another 2-3 minutes.
- Add in the dry ingredients and mix on medium-low speed, just until combined.
- Toss in the chocolate chips and use a rubber spatula to fold in by hand, also mixing in any dry bits that sit at the bottom of the bowl.
- Using a 2oz ice cream scoop, or 1/4 cup, scoop out the cookies onto the prepared baking sheet, spaced a few inches apart.
- Bake for 12-15 minutes. When they’re fresh from the oven, use a fork to nudge in the sides if you have any cookies that spread a bit uneven. Allow the cookies to rest on the baking pan for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the cookies.
- Once baked, allow the cookies to cool completely. Then, remove the toffee from the refrigerator and chop into fine bits.
- Drizzle half of each cookie with the melted dark chocolate and sprinkle the toffee on top. Enjoy!
- Prep Time: 2 hours
- Cook Time: 15 minutes