…I mean, and then we poured ourselves a Maker’s, neat.
Go on now, don’t be shy…you’re reading this blog, you must
(have got to) be a bourbon fan.
No?
Then don’t bother…a fair handful of these recipes, stories,
blunders, joyous moments of recollection involve the hard stuff.
Welcome to my life.
The existence of a baker, a cook (home-cook via
grandmother/grandfather/mother/father/part-self-taught-cuisine-maker), a
whiskey drinking, wine loving, adventure seeking, life living lover of food –
CIN CIN!
Yah, nice to meet you too.
But onto the food. I
cook, I bake, I meld and create – mostly via anxiety. If I have a rough day, an empty day, a
pent-up-waiting-for-answers-anxietous day, I make food.
But before you get ahead of yourself, I don’t make just any
food. I don’t crack a box o’ Styrofoam
Mac and Cheese and grab a rusty pot, I don’t pull out the burnt over toaster
and slide in a stack o’ Pop Tarts and no, I don’t peel back the tinny lid on a
can o’ tuna – I literally conceptualize and rationalize a heart-warming tasty
treat o’ love.
Yep – o’ love.
And that being said, tonight’s ‘recipe du noit was an
oatmeal cookie…yah, oatmeal cookie
sounds bland for what it was – it was an ‘oaty-whiskey-raisin-caramel-cookie-of-delight’
– and that is what I shall name it in my future cookbook* - also the potential
name of a delightful cocktail, however, sub Cocchi red for raisins, Oloroso for
oatmeal and a little orange bitters for high notes and you’ve got an ‘Oatmeal
Old Fashioned’ on your hands (hope Kev
[Kelpe - the original cocktail mastermind] doesn’t sue me for using
this).
But about those cookies, here’s what you’ll need:
1C Shortening
3/4C White
Sugar
3/4C Brown
Sugar
2 Eggs,
beaten
2tsp Vanilla
1tsp Salt
1tsp Cinnamon
1/2tsp Cloves
1/4tsp Nutmeg
2C All-purpose
Flour
2C Oatmeal
1/2C Bourbon
Whiskey
1C Raisins
STEPS:
1. Heat oven to 350deg
2. Put the raisins in a small saucepan with enough
water to cover, bring to a boil – leave on high heat for 5min, take off heat
and drain – add whiskey, cover and leave off heat to sit/stew
3. Cream your shortening and sugars (YEEEEAP, both
white and brown…INTEGRATION my people, let’s be PC here)
4. Add yo’ eggs
5. And then add yo’ vanilla
6. Sift together the spices/salt/flour/oats
7. Add the dry mix by the 1/2C at a time, mix
slowly until fully incorporated
8. Drain whiskey off raisins (i.e. pour in an iced
glass and retain for sipping pleasure)
9. Add raisins to cookie batter
10. Chill for at least an hour to let the whiskey
raisins perfume the batter – let sit in fridge as long as overnight
11. Once you’ve let cookie batter take a long enough
nap – bake for 9-11min until they turn a
golden-tasty-melty-brillaince-suggesting color of brown
And then EAT ‘EM!!
Cheers,
Carly
*the term ‘future’
meaning it will never come to be…
