A few weeks ago, I was at a restaurant wrapping up a project when the chef offered me a butterscotch cookie as I headed out the door. I broke off a small corner with a smile and thanks. I walked to my car, devouring the cookie, and immediately regretted not taking the whole thing. Maybe it was the butterscotch that initially made me wary, a flavor I haven't tasted since I was probably 6-years old and eating a Dairy Queen dilly bar. The flavor was so distinct, I knew I wanted to experience it again.
To celebrate the re-release of Bull Run Distillery's Chinato Barrel Finished Straight Bourbon Whiskey, I decided to experiment with marrying the flavor of bourbon-spiked cookie dough with butterscotch and chocolate chips. The result did not disappoint.
Bull Run Distillery finishes this bourbon in barrels of Chinato D’Erbetti, an Italian-style sweet vermouth made by Cana's Feast in Carlton, Oregon. The bourbon is finished for up to a year in the Chinato barrels, which lends an extra level of dryness and an added herbal complexity that comes through in the cookie dough. In addition to butterscotch morsels, I couldn't resist adding in chocolate chips as well more chocolate is always better. After devouring a spoonful or two of dough, this recipe typically makes about 30 cookies, so I always freeze half for the next month. Recipe at the end of the post!
Chinato Bourbon & Butterscotch Chip Cookies
3 cups ivory wheat flour, plus 2 Tbsp
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups brown sugar
2 eggs, room temperature
1 tsp vanilla
3 tsp Bull Run Distillery Chinato Barrel Finished Straight Bourbon Whiskey
1 cup oats
1 1/2 cups butterscotch chips
1 cup dark chocolate chips
In a medium bowl, mix flour, baking powder, baking soda and salt. In a large mixing bowl, cream butter and sugar until smooth. Blend in egg, vanilla, and bourbon. Slowly add flour mixture until well blended. Add in oats, butterscotch chip, and chocolate chips. Chill covered in fridge for 30 minutes. Bake at 375 degrees for 10 minutes or until edges turn golden brown. Enjoy!
This post was created in partnership with my friends at Bull Run Distillery.