Jim Bean Honey Bourbon Butterscotch Oatmeal Cookies

One of my favorite cookies growing up were Butterscotch Oatmeal Cookies, and still to this day butterscotch is probably one of my favorite sweets. But let’s be honest, when’s the last time you actually ate something butterscotch? If you’re anything like me, it’s been awhile. Not by choice of course, but there are not really a ton of options out there for those butterscotch lovers. Maybe we’re few and far between, or maybe it’s because they haven’t had Jim Bean Honey Bourbon Butterscotch Oatmeal Cookies before. Yeah, I think that’s probably the reason why.

Truth be told, I picked up some butterscotch chips months ago when I was in the store with the plan to bake with them sometime that week. Well here I am quite a few months later finally getting around to it. The idea of including bourbon in cookies has been floating around in my head for a bit, but with my limited space in my kitchen and how busy I’ve been I just haven’t been in the mood to bake. Until low and behold I was home alone on a Saturday night and felt the need to do some experimenting in the kitchen. For my first go at these, they’re pretty delicious (not gonna lie). Next time I plan on adding a little more bourbon or going for something with a higher proof. Now it’s your turn! Whip a batch of these up with your favorite bourbon, and then come back and let me know how they turned out.

WET INGREDIENTS

• 1 Cup Unsalted Butter (At Room Temp)
• 1/2 Cup Granulated Sugar
• 1 Cup Dark Brown Sugar
• 2 Eggs
• 1 Tsp. Vanilla
• 6 Tbsp. Jim Beam Honey Bourbon

DRY INGREDIENTS

• 2 Cups All-Purpose Flour
• 2 Tsp. Baking Soda
• 1 Tsp. Salt
• 2 Cups Rolled Oats
• 8 Oz. Butterscotch Chips

INSTRUCTIONS

• Preheat over to 375.
• Combine all dry ingredients (flour, baking soda, salt) in medium mixing bowl and whisk together.
• Cream together the butter and sugars, until light and fluffy.
• Add eggs one at time.
• Add vanilla and bourbon mixing until well combined.
• Fold in dry ingredients gradually.
• Add butterscotch chips and oats mixing to incorporated thoroughly.
• Using cookie scoop transer balls of dough to cookie sheet, placing about 2 inches apart.
• Bake for 9 minutes or until golden brown.

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