Bourbon-Pecan Oatmeal Cookies
Sometimes I feel like an audience member for Emeril Live: when a recipe calls for liquor or gahlic, I can’t help but cheer wildly.
Which is why I chose this recipe: bourbon. Gorgeous, warm, coat-your-bones bourbon. Firey intestines. Front porch, rocking chair. Sunny afternoons. I feel the same way about sunshine as I do about bourbon; that is, I approve of them both mightily. And today was a doozy of a sunny day. Naomi and I took an after-lunch walk to Washington Park, found a pond, and tried to identify the delicate-blue pelt covering the new green grass (bluebells). The sun is still a bit crisp, but generous.
Combined with the roasted pecans and the bourbon vanilla I used, these cookies have a lovely front-porch, sunny-day flair.
Bourbon Pecan Oatmeal Cookies
from Bakewise by Shirley O. Corriher
2 c. pecans
1/2 c. plus 2 tbsp. unsalted butter, divided
1 tsp. salt
2 c. old-fashioned or quick-cooking oats
1/4 c. shortening
1 c. light brown sugar, packed
1 tbsp. pure vanilla extract
2 tbsp. bourbon (the best part)
2 tbsp. heavy cream
1 large egg
1 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
nonstick cooking spray
Preheat oven to 350 degrees.
Spread the pecans on a baking sheet and roast for 10 minutes. While they are hot, transfer to a bowl and stir in 2 tbsp. of butter and sprinkle with 1/4 tsp. of salt. When cool, coarsely chop and set aside.
Process the oats in a food processor with the steel blade for about 10 seconds.
With a mixer, beat the remaining 1/2 c. butter, shortening, and sugar until light and fluffy. Beat in the vanilla, bourbon, and cream. Add the egg and beat just to blend.
In a mixing bowl, stir together the flour, baking soda, 3/4 tsp. salt, cinnamon, and nutmeg. On the lowest speed, add flour mixture into butter mixture in several portions. Stir in the oats and pecans by hand.
Cover a baking sheet with parchment paper sprayed with nonstick cooking spray. Drop by heaping tablespoons onto the baking sheet. Bake one sheet at a time for about 10 minutes, until puffy and lightly browned on the edges. Move to a cooling rack.