Bourbon-Spiked Brown Butter Chocolate Chip Cookies

I loooooooove boozy cookies. They give you just a hint of that liquored-warmth without sending you into a mind-numbing coma (though there are definitely days I might prefer the mind-numbing, in which case I skip the cookie and go straight for the bourbon.)

Kidding. I would never skip the cookie.

These cookies incorporate all four of my favorite ways to boost flavor:
1. Toast the oatmeal and/or flour before incorporating
2. Toast the nuts
3. Brown the butter
4. Add alcohol

Now all that toasting and browning before you start might seem kinda fussy and like too much work. But you can do items 1-3 at the same time — all on your stovetop (or in the oven for 1 & 2 if you prefer). So it’s really just an extra 5-10 minutes. But the difference in flavor is EXPONENTIAL.

These are not so bourbon-y that kids won’t eat them. Mine devoured them and didn’t say a thing (the alcohol cooks out so you’re just left with subtle flavor). Jeff and I could taste the bourbon though and loved the warmth it gave as we devoured every bite. If you’re not into it, leave it out.

Bourbon-Spiked Brown Butter Chocolate Chip Cookies

Bourbon-Spiked Brown Butter Chocolate Chip Cookies


I can't stress enough not to overbake these. They should appear slightly underdone in the center when removed from the oven.

2 1/2 cups quick oats

1 cup dark brown sugar, packed

1/2 cup white sugar

1 cup (2 sticks) unsalted butter

3 eggs, room temp

1 teaspoon vanilla

1 tablespoon Bourbon

2 1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups bittersweet or semisweet chocolate chips

1 cup chopped pecans, lightly toasted


To toast oats, place in a large, dry nonstick skillet over medium-high heat on your stovetop. Cook, stirring frequently, for 5-7 minutes or until they are golden brown. Cool completely.

Combine sugars in a large bowl with a wooden spoon. Brown butter in a saucepan over medium heat. (Here’s a quick tutorial if you need it.) When butter browns to a dark golden brown, remove from heat and pour over sugars. Stir butter and sugars together, and set aside to cool for 15 minutes.

Combine dry ingredients in a separate bowl. Add eggs, vanilla and bourbon to the butter and sugar mixture and use an electric mixer to combine. Gradually add in the dry ingredients and chocolate chips & pecans. Mix until just combined, and then stir in the oats. Dough will be very thick. Cover with plastic and refrigerate for 8-24 hours. (This is for flavor – I think it tastes better after refrigeration, but you don’t HAVE to wait. Cookies will be flatter if you bake immediately and you may need to shave a minute or so off bake time since they won't have any chill.)

Preheat oven to 350 degrees, and let dough sit at room temperature so it’s easier to scoop. bake 2-3 tablespoon-sized dough balls for 10-12 minutes. Do not overbake, these should appear a little underdone in the center when you first take them out.

These are the only cookies I’ve ever made that taste slightly BETTER when cooled. When warm, the bourbon taste is stronger.

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  1. These look amazing!!

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