Booze and Cookies: What Could Be Better?

Do you like liquor? Do you like oatmeal cookies? If not, please go away. You are no longer my friend.

Here's one of my most asked-for recipes that I normally do not share my secret for. But hell, I need to entice you or something right? Think of this as recipe as the equivalent of a hot date slipping a roofie in your drink.

I concocted this recipe after trying and failing to find a perfect oatmeal cookie recipe that got ME - you know, the cookie that has everything you ever wanted: a rich flavor, a great texture, a million dollars and a huge -- um, where was I? Oh yeah, cookies. I created this based on experimenting with different flavors and consistencies and I promise you if you make them, people will ask you where you got them.

Unfortunately, this is not one of my healthier recipes but I promise, I have those, I just have to pull out the big guns first to get you hooked. I'm wearing the matching bra and panties on this date. ;)

AndreAnna's Drunken Oatmeal Cookies

Ingredients:
1 c. white sugar
1 c. light brown suagr
1 c. butter, soft.
2 1/2 c. all-purpose flour
2 1/4 c. rolled oats
3 eggs
1/2 c. kahlua
1/2 c. Bailey's Irish Cream
1 c. raisins
1 tsp vanilla
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg

Directions:
***Must do the following the NIGHT before: Place the raisins in a bowl and pour the Kahlua over them. Cover tightly (either in Tupperware or with plastic wrap) and let soak overnight. The raisins will absorb the Kahlua and get plump and very hard to resist eating while baking.

1) Preheat oven to 350.
2) In a mixer or large bowl, cream together the butter and sugars.
3) In a separate bowl, combine the flour, salt, cinnamon, nutmeg, and baking soda
4) Add to the butter/sugar mixture and mix until blended.
5) Add the eggs (beaten), vanilla, and Baileys to the raisin mixture, and stir together.
6) Add the raisin mixture to the main bowl.
7) Add the rolled oats.
8) Dough will be rather firm. Drop by spoonfuls onto cookie sheet and bake for 8-10 minutes until the edges are golden brown.

* I find that taking the cookies out when the edges are browning but the centers still look a little goopy is the key. The heat the cookies retain will continue to cook them even when you take them out, so to get a perfectly cooked cookie, take them out 30 seconds-1 minute before they seem "done." Let them sit on the cookie sheet for another minute or so, then take them off the cookie sheet so that they do not overcook. Place them on a cooling rack within 1 minute of removing them from the oven or they can get overcooked, which equals a dry and ucky cookie.