Sometimes you just want a cookie with chocolate, macadamia nuts, craisins, and booze. That’s what these cookies deliver. The link to the Better Homes and Gardens recipe is here: Bourbon Cranberry Chippers
The recipe is also copied here to avert disaster should BHG ever take it off their website:
- 1 cup dried cranberries or cherries
- ¼ cup bourbon
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 cup regular rolled oats
- 1 teaspoon baking soda
- 8 ounces semisweet chocolate, chopped
- ½ cup macadamia nuts, chopped
- Bourbon Ganache
- Flaked or coarse sea salt (optional)
- Step 1
Place cranberries and bourbon in a small bowl; cover and let stand for 1 hour (do not drain).
- Step 2
Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a large bowl beat the butter for 30 seconds. Add the sugars and beat until combined. Add the egg and vanilla and beat until combined. Add the flour, oats, and baking soda; beat until combined. Stir in the chocolate, nuts, and cranberry mixture. Shape into 1 1/2-inch balls and arrange 2 inches apart on prepared cookie sheets. Using your thumb, make an indent in the center of each ball. Bake for 8 to 10 minutes or until lightly browned. Remove cookie sheet to a wire rack. Use the rounded side a teaspoon measure to repress the indents and carefully press in edges, if necessary, to reshape cookies. Cool 2 minutes. Remove cookies to wire rack to cool completely.
- Step 3
Fill each cookie center with ganache. Let stand until slightly firm or chill 10 to 15 minutes until firm. sprinkle with salt, if desired.
Place 1 cup semisweet chocolate pieces in a small heat-proof bowl; set aside. In a small saucepan bring 1 cup whipping cream just to simmering. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in 1 tablespoon bourbon and stir to combine. Let stand 15 minutes to thicken slightly.