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a warm Bourbon Rye Oatmeal Chocolate Chunk Cookie being pulled apart, with gooey chocolate between the two halves.
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Bourbon Rye Oatmeal Chocolate Chunk Cookies

Bourbon Rye Oatmeal Chocolate Chunk Cookies are the most flavorful cookie you’ll ever try! Perfect for Christmas or Father's Day. No mixer needed.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 37 minutes
Servings 24 cookies
Author Tessa Arias

Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter
  • 2 cups (400 grams) lightly packed dark brown sugar
  • 1 1/4 cups (159 grams) all-purpose flour
  • ¾ cup (90 grams) dark rye flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon, optional
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 2 cups (180 grams) old-fashioned rolled oats
  • 4 ounces (113 grams) semisweet chocolate, chopped into chunks
  • 4 ounces (113 grams) bittersweet chocolate, chopped into chunks
  • Flaky sea salt, for finishing

Instructions

  • In a large bowl, melt the butter. Add in the sugar and stir to combine. Let cool to just warm.
  • In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and cinnamon.
  • To the cooled butter mixture, whisk in the egg, egg yolk, bourbon, and vanilla until very well combined. Slowly beat in the flour mixture until just combined. With a rubber spatula, stir in the oats and nearly all of the chocolate chunks, setting aside about ⅓ cup (50 grams) to garnish the cookie dough balls. Cover the dough tightly with plastic wrap and refrigerate until firm, at least 2 hours but preferably overnight.*
  • Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  • Using a spoon or large spring-loaded scoop, drop 3-tablespoon-sized balls of dough onto a lined baking sheet, spacing at least 3 inches apart. Press a few chocolate chunks into the top of each dough ball.
  • Bake for about 12 to 13 minutes, or until the edges are slightly browned. Sprinkle with flaky sea salt. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*The bourbon flavor will develop more over time. If you’re okay with a thinner cookie with a very subtle bourbon flavor, go ahead and bake right away.
Highly recommended: If you have the time and want a more bourbon-forward cookie with a chewier consistency, chill the dough in the fridge for at least 24 hours but no more than 48 hours. Chilling the dough for even just 2 hours will yield a slightly thicker, chewier cookie with a subtle but more noticeable bourbon flavor.
Freezing Instructions: First, chill the dough in the fridge for 24 hours to 'marinate', then freeze cookie dough balls topped with chocolate chunks for up to 1 month in an airtight container. Thaw overnight in the fridge before baking as directed in the recipe. Baking directly from frozen will yield a less bourbon-forward cookie. Learn more about chilling and freezing cookie dough here.

Recipe Link

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