Oatmeal & Whisky Cookies

[charisstoma]

Oatmeal & Whisky Cookies
http://www.thefoodieskitchen.com/en/2010/12/05/oatmeal-whisky-cookies/
From Digital Anachronism

The dough comes out at first (steps 2 and 3) pretty much like the Chocolate Chip mix. You cream the butter and add the sugar mixture, then add the rest of the ingredients holding the flour until the end. When adding the Whiskey the smell of it will come out really strong, but it will come down as you bake them. If you don’t have ground almonds, just crush with your hand the same amount (1/4 cup) with your hands. That should be enough.

Yield: About 2 dozen cookies

Ingredients:

1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter at room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1 1/2 cup rolled oats
1/4 cup ground almonds
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons Whiskey

Directions:

1. Preheat oven to 350°.

2. Cream together the sugar and the butter.

3. Beat in the egg.

4. Combine the remaining dry ingredients and add to the mix.

5. Add the Whiskey to the mix.

6. Place spoonfuls of the mix onto baking trays covered with baking paper, this is easiest if you use two spoons to shape eat dollop.

7. Bake for 10–13 minutes until golden.

8. Remove from oven and allow to cool on baking trays for 5 minutes.

9. Transfer onto wire rack to cool completely

10. To keep the cookies crispy, store in an airtight container.