I am in no way shape or form a pastry chef, but if you learn some basics you can really still be a pretty good baker. Baking cookies usually reminds people of their childhood or growing up. Well these are grown up cookies with a shot of whisky to round them out. I’m not a huge chocolate fan, but the amount in these cookies are just enough. The best thing about this recipe is that it’s fun and easy to make and the cookies are chewy and delicious!
This recipe combine all the great things that you want into one official cookie. Chewy chocolate-peanut butter oatmeal whisky cookies is a mouthful to say so I’ve officially named them the stumbler cookie. These are always great for a quick sweet snack and the hint of whisky keeps them from being too sweet. The best thing about these cookies is that the recipe allows you to go bigger on size without losing the chew or moisture.
- Heat oven to 350 degrees, and set up cooling rack for when cookies come out of the oven. Line cookie sheets with parchment paper, either 2 cookie sheets or cook cookies in batches.
- Either by hand or in bowl of electric mixer, beat butter until creamy. This process is easiest when you soften butter first. Add light brown sugar, granulated sugar and beat until fluffy, 3 to 5 minutes. Add in eggs one at a time and fully incorporate into mixture.
- In a separate bowl mix AP flour, salt, baking powder, and nutmeg together. Using a rubber spatula, stir the dry mixture into your butter mixture. Fold in oats, chocolate chips, peanut butter, and whisky.
- Making 20 even dough balls about 2 inches each, and place them on the parchment covered cookie sheets. Bake cookies for 25 mins and turn sheet halfway through baking process. Once cookies get golden brown around the edges take out and slid cookies onto cooling rack.
