Chocolate-Oatmeal Cookies with Blackstrap Molasses and Bourbon are sweet treats for grown up palates.
- 6 ounce dark chocolate (70% cocoa)
- 1 cup all-purpose flour (scooped and leveled)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup old-fashioned rolled oats, uncooked
- 1 cup unsalted butter (at room temperature)
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 3 teaspoon blackstrap or other dark molasses
- 1 large egg (lightly beaten)
- 1 tablespoon whole milk
- 2 teaspoon bourbon
- ½ teaspoon kosher salt
- ½ cup coarsely chopped walnuts
Place oven rack in center position then preheat oven to 350 degrees F.
Coarsely chop the chocolate; set aside.
Stir together the flour, baking powder, baking soda and oats in a medium mixing bowl; set aside.
Beat the butter and both sugars until fluffy in the bowl of a stand mixer fitted with a paddle attachment. Add molasses and egg, beat until well-combined. Remove the bowl from the mixer and using a rubber spatula add the milk and bourbon, scraping down the sides until well-combined. Stir in the flour and oat mixture and beat by hand until well-combined. Fold in nuts and chocolate.
Line 2 rimmed baking sheets with silicon mats or parchment paper. Using a 1 ½‑inch scoop, drop 18 leveled balls of cookies dough onto the baking sheets, spaced at least 2‑inches apart. Bake, rotating the sheets midway, until the cookies are crisp at the edges but still soft in the center; about 12 minutes.
Let the cookies cool on the baking sheets about 5 minutes, then transfer them to wire racks to cool completely.