granola and maple bourbon raisin cookies
- 1 cup (150g) raisins
- ¾ cup (180ml) bourbon
- 1 cup (250ml) maple syrup
- 200g unsalted butter, chopped, melted and cooled
- 1 cup (175g) brown sugar
- ¾ cup (165g) white (granulated) sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon bicarbonate of (baking) soda
- ¼ teaspoon baking powder
- 1 teaspoon water
- 2 cups (300g) plain (all-purpose) flour
- ¼ teaspoon table salt
- 1½ cups (150g) fruit-free granola, plus extra for sprinkling
- Preheat oven to 160°C (325°F). Place the raisins, bourbon and maple syrup in a small saucepan over high heat and bring to a simmer. Cook for 12 minutes or until the mixture is thick and glossy. Set aside to cool slightly.
- Place the butter, brown sugar and white sugar in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until combined and sandy in texture. Add the egg, egg yolk and vanilla, increase speed to high and beat for 2 minutes or until pale and creamy.
- Place the bicarbonate of soda, baking powder and water in a small bowl and mix to combine. Add the bicarbonate mixture, flour and salt to the butter mixture and beat on low speed until combined. Add the granola and maple bourbon raisins and beat on low speed until just combined.
- Place ¼ cupfuls of the cookie mixture, in batches, onto 2 large baking trays lined with non-stick baking paper, allowing room to spread. Top with extra granola and cook or 20 minutes or until golden brown and firm to the touch. Set aside to cool for 10 minutes before transferring to wire racks to cool completely.
- Repeat with the remaining cookie dough. Serve. Makes 15 large cookies.
Note: Store these cookies in an airtight container for up to four days.
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