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Salted Oatmeal Tahini Cookies with Boozy Cherries and White Chocolate

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Ingredients

3 tablespoons bourbon
¾ cup dried cherries
2 ¼ cups whole wheat pastry flour
1 ½ cups rolled oats
1 teaspoon baking soda
½ teaspoon kosher salt (if using regular salt – cut back to ¼ tsp)
¾ cup salted butter (1 ½ sticks)
⅔ cup granulated sugar
⅔ cup dark brown sugar
¾ cup tahini (I always use Soom)
2 eggs
1 teaspoon vanilla
6 ounces white chocolate, roughly chopped
Maldon salt

Instructions

In a small bowl, place the dried cherries and bourbon and then toss the cherries to make sure they are all coated. Cover and set aside for at least one hour, stirring occasionally. When you’re ready to make the cookies, use a small mesh strainer to strain the cherries. What you do with the leftover cherry infused bourbon is up to you……but I would suggest making a Manhattan with it……just throwing that out there.

Preheat the oven to 375°F. Line 2 baking sheets with parchment and set aside.

In a medium sized bowl, whisk together the whole wheat pastry flour, oats, baking soda, and kosher salt.

Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. At medium speed, cream the butter and sugars together for 2 minutes or until light and fluffy. Then scrape down the sides of the bowl and add in the tahini. Mix on medium speed until the tahini is completely incorporated.

Add in both the eggs and vanilla and mix on medium speed until the eggs are fully incorporated. Then drop your mixer speed to low and add in the dry ingredients. Mix only until the flour is partially combined and then add in the bourbon soaked cherries and chopped white chocolate. Continue mixing on low speed until the flour is just combined.

Using a cookie scoop, take roughly 2 tablespoons of dough and roll it into a ball. Place on the prepared baking sheet and then gently flatten the ball with the palm of your hand. Sprinkle a bit of Maldon salt on top of the cookie dough. Continue this process with the rest of the dough.

Bake for 9 – 11 minutes or until the cookies are golden. Cool the cookies on the baking sheet for about 5 minutes and then gently transfer them to a wire rack to let cool completely.

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