For more intensely Kahlua-flavored raisins,allow them to macerate, covered, overnight in the refrigerator.
Recipe: Oatmeal Cookies withWhite Chocolate and Kahlua-Raisins
1 1/2 cups seedless raisins
Place raisins in a glass 2-cup measureand add the Kahlua; cover and microwave on HIGH for 2 minutes.Set aside and allow raisins to cool to room temperature. Drainwell, reserving the liqueur.
Combine the reserved liqueur with themilk; set aside.
Preheat oven to 350°F (175°C).Line baking sheets with parchment paper or lightly grease.
In a medium bowl, whisk together the flour,baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream togetherthe shortening and brown sugar with an electric mixer on mediumspeed until light and fluffy. Add the eggs and beat until wellmixed. Stir in half the flour mixture, then add the liqueur/milkmixture, with the remaining flour mixture, oats, white chocolatechips and walnuts, stirring until just mixed. Do not over mix.
Drop dough by rounded spoonfuls 2-inchesapart onto prepared baking sheets.
Bake cookies in upper level of oven, turningposition of baking sheet halfway through baking to ensure evenbrowning, for about 8 to 10 minutes or until lightly browned.
Allow cookies to sit for a couple of minuteson baking sheet before transferring to wire racks to cool completely.
1/2 cup Kahlua or other coffee flavored liqueur (see Cook’s Note)1/4 cup milk3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt1 cup vegetable shortening
2 cups firmly packed brown sugar
2 large eggs
2 1/2 cups old-fashioned oats
1 cup white chocolate chips1 cup chopped walnuts (optional)
Makes about 5 dozen cookies.
Cook’s Note: For variations on this cookie,try substituting other liqueur flavors for the Kahlua.
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