Bourbon Breakfast Cookies
I’ve been told that some people eat bourbon poured over cornflakes for breakfast. I’ve never actually tried it myself but I have sampled the Secret breakfast flavor ice cream at Humphrey Slocombe which incorporates the concept. And I loved their version.
So recently, when I was given three bottles of Red Stag by Jim Bean bourbon whiskey to try (Honey Tea, Black Cherry, Spiced), my mind immediately thought about bourbon and cereal and I wanted to make a dessert out of it.
Of the three bottles, the one that seemed to best fit my cookies was the honey tea flavor because it had a nice subtle sweetness to the drink.
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These cookies came out just as I hoped. Fat cakey cookies with a tinge of bourbon and crunchy bites of bourbon soaked cereal. It was just the right amount of bourbon for me though if you really like your whiskey, you can always add more to the batter.
I also decided to use Honey Bunches of Oats rather than cornflakes to add some more flavors to the cookies. I love the different flakes that are part of Honey Bunch of Oats, but you can use cornflakes too.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup butter softened
- 2/3 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups of honey bunches of oats or cornflakes
- 4 1/2 tbsp honey tea Red Stag bourbon
- 1 cup chocolate chips
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Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
Whisk together flour, baking soda and salt in a medium-sized bowl.
In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer until combined. Add the eggs and the vanilla and mix on medium speed until batter is smooth.
Add in the flour mixture on low speed until combined. Add in 1 cup of the cereal (leaving 1 cup still) to the batter. Before mixing, pour bourbon directly on top of the cereal so that the flakes soak up some of the bourbon. Mix on low speed until all of the bourbon is incorporated into the batter. Add in chocolate chips and remaining cereal and stir with wooden spoon until it is mixed into the dough.
Scoop large tablespoons of dough and drop onto baking sheets about 2 inches apart. Shape dough into round circles and press down gently on the dough so that the cookies spread more when baking.
Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks.
I don’t actually recommend eating these cookies for breakfast. They do make a nice snack though. Maybe with a bourbon cocktail?
A little more about the Red Stag bourbons. Red Stag by Jim Beam has teamed up with Adam Richman, (“Man v Food” host), to bring the combination of Jim Beam’s newest flavors through a food truck this summer. Richman worked with Jim Beam to create a menu prepared with the Red Stag’s new flavors – Honey Tea, Spiced and Black Cherry.
I was provided with a gift basket from Red Stag full of goodies including a bottle of each of the bourbons, two whiskey glasses, and a cocktail mixer to see if I could come up with some Red Stag inspired recipes of my own. I drank a few sips of each one to start out with. The spiced really burned my throat. It was a little too much for me but I think it would make a wonderful glaze. My favorite was the honey tea because it has a little bit of sweetness which takes away some of that bourbon whiskey burn in your throat. I immediately wanted to try a recipe with the honey tea one first. This was the first recipe I thought of but I plan on trying out some more with the other two whiskey flavors.
I’m not so great with creating my cocktails but when I was thinking of one to pair with the cookies, my mind turned to milk since I made cookies. I wasn’t sure how bourbon and milk would mix, but it ended up being pretty tasty, especially once you add a little sugar. To stick with the breakfast theme, I added a little kahlua to give it a coffee taste to it as well.
Bourbon Breakfast Cocktail
1 cup of milk
1 oz of honey tea bourbon
1/2 tbsp of kahlua coffee liquor
2 tbsp sugar
Directions: Mix all ingredients in a cocktail shaker or in a large glass. Serve with ice.