The Best of CaliGirl Cooking: Top 15 Holiday Baked Goods

Wow, what a week it has been!

Chocolate Panettone | CaliGirl Cooking

If you’ve been following me on Instagram, you probably already know that I am currently up at my parents’ house in Santa Cruz with Baby Raia avoiding the smoke and fires that have descended on our poor little city of Santa Barbara since last Monday evening. We stuck it out until last Thursday, but when the air got so bad that I could see and smell the smoke seeping into our house I knew it was time to take baby girl and her precious new lungs and hit the road.

As of right now our home is not in an evacuation zone, although many of our friends’ and family’s homes, including my brother’s have been under voluntary or mandatory evacuation orders for going on five days now. Santa Barbara has turned into a virtual ghost town and looks alarmingly apocalyptic. Who knows how long we’ll be up north breathing in as much fresh air as we can (a bit of the smoke has even made its way up here, but nowhere near as bad as it is further south), but in the meantime we’re trying to pass the time with getting as ready for Christmas as we can, which includes baking up a ton of delicious holiday goodies!

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

That being said, since my normal schedule has been thrown for a bit of a loop, I thought it would be fun to spend this week rounding up some of my top holiday recipes in different categories. Today I’ll be sharing my most popular holiday baked goods, Friday we’re talking all things cocktails (and mocktails!) and on Monday we’ll go for appetizers. I had a ton of fun looking through my archives to put these lists together, and I know you’ll find at least one thing you’ll want to add to you holiday cooking and baking list in the next two weeks!

So, without further ado, I bring you The Best of CaliGirl Cooking: Top 15 Holiday Baked Goods.

These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!

1. CHOCOLATE, BUTTERSCOTCH AND COCONUT GRUTCH BARS
2. CHOCOLATE PANETTONE
3. CHOCOLATE DIPPED CRANBERRY WALNUT BISCOTTI

Homemade Caramel Covered Scotch Kisses are the perfect holiday gift.

4. HOMEMADE CARAMEL COVERED MARSHMALLOW KISSES
5. PEPPERMINT BARK BROWNIES
6. SAVORY PROSCIUTTO-SAGE-GRUYERE BREAD PUDDING
7. CHUNKY MONKEY CINNAMON ROLLS WITH CHOCOLATE GLAZE
8. CHOCOLATE BRIE DESSERT PIZZA WITH ALMOND ORANGE SHORTBREAD CRUST

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

9. PEPPERMINT CHOCOHOLIC COOKIES
10. WEEKEND HAZELNUT STICKY BUNS WITH DATE CARAMEL
11. BUTTERSCOTCH APPLE OATMEAL COOKIES WITH BOURBON GLAZE
12. PUMPKIN POPOVERS

A batch of easy Pumpkin Popovers fresh out of the oven and ready to be eaten!

13. SWEET POTATO CASSEROLE BABKA
14. CREAM CHEESE-Y PUMPKIN PIE
15. CRANBERRY CHOCOLATE CHUNK MUFFINS WITH CHOCOLATE STREUSEL

What are your favorite baked good recipes for the holidays? I’d love to give some a try while we’re on our #evacuationvacation so leave the links or recipes below!

Chocolate Dipped Cranberry Walnut Biscotti

Continuing on with the sweet holiday treats today!

These Chocolate Dipped Cranberry Walnut Biscotti are fantastic dipped in coffee or a hot toddy!

And these Chocolate Dipped Cranberry Walnut Biscotti live up to every expectation you may have about what a holiday cookie should be. The flavors meld together perfectly to form a delightful cookie that tastes just as good with your morning coffee as it does with an evening hot toddy in front of the fire. It’s a real crowd-pleaser, that’s for sure, and should make it on to your holiday baking list ASAP.

To be completely honest, this version of Chocolate Dipped Cranberry Walnut Biscotti was my own attempt at copying a similar biscotti recipe from back in my Hawaii days. When I was living there and working for an event production company, my boss’ wife would make THE most insanely delicious biscotti every Christmas. I distinctly remember how all of us in the office would impatiently await that first day sometime around Thanksgiving when my boss would bring in the first batch of the season, which would subsequently get devoured before the workday was through.

I don’t remember the exact ingredients (and the specific recipe was a highly coveted family secret), but they were something along the line of chocolate, dried cranberries and either walnuts or almonds. What I do remember is that, after the initial crunch, they just melted in your mouth and were the perfect accompaniment to any warm beverage that was suitable for dunking.

These Chocolate Dipped Cranberry Walnut Biscotti are the perfect holiday cookie to add to your baking repertoire.

So this year, I decided I needed to make my best attempt at making my own version, and let me just say that although they’re not exactly the same as my boss’ wife’s version, they’re pretty darn close and just as tasty.

If you’ve never made biscotti before, there’s no need to be intimidated. The biggest difference from other cookies is the baking technique, since you bake them off twice – once as a log (almost in the shape of a loaf of bread) and then again after you slice the log into the appropriate biscotti-sized pieces. Being the chocolate-lover that I am, of course I had to go ahead and dip the biscotti in it, but if you’re not such a big fan you could easily omit that step. Or, if you still want some chocolate but don’t feel like tackling the dipping process, go ahead and throw some mini chocolate chips into the dough! Tons of possibilities.

Set out a plate of Chocolate Dipped Cranberry Walnut Biscotti at your holiday get-together and guaranteed they'll be gone in an instant!

The other thing I love about these Chocolate Dipped Cranberry Walnut Biscotti is that the recipe yields quite a few, which makes it perfect for all of your holiday cookie plate gifting needs. Since I was making all my holiday recipes back in September before baby, I threw Ziplocs of these into the freezer and am just now getting into the stash. They’ve held up beautifully (and we’ll see if there are any left for me to gift people 😉

Whether or not you decide to make Chocolate Dipped Cranberry Walnut Biscotti for your friends or you decide to keep them all to yourself, you definitely need to give them a shot. Because who doesn’t need a delicious cookie they can pull out of the freezer and enjoy at a moment’s notice during this crazy holiday season?

Chocolate Dipped Cranberry Walnut Biscotti are the perfect holiday cookie to bake up this season.

These Chocolate Dipped Cranberry Walnut Biscotti are fantastic dipped in coffee or a hot toddy!
Print
Chocolate Dipped Cranberry Walnut Biscotti
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This classic cookie gets fancied up for the holiday season with tart cranberries, toasted walnuts, and a generous coating of chocolate. 

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups cold unsalted butter, cubed
  • 1 3/4 cups sugar
  • 3 eggs
  • 3 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 1/2 cups (10 ounces) chopped toasted walnuts
  • 14 ounces dried cranberries
  • 20 ounces chopped semisweet or dark chocolate
  • 2 tablespoons coconut oil
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until smooth. Beat in the eggs.

  3. In a large mixing bowl, whisk together the flour, baking powder and salt.

  4. Add the dry ingredients to the butter mixture and beat on low until combined.

  5. Add the nuts and cranberries.

  6. Roll the dough into six 10-by-1 ½-inch logs. Arrange the logs on the prepared baking sheets and bake until golden, about 30 minutes. 

  7. Remove from oven and let cool 15 minutes. With a serrated knife, slice the logs on the diagonal, about 2/3-inch thick.

  8. Bake the slices, cut side up, for an additional 18 minutes, or until lightly browned. Let cool.

  9. Melt chocolate and coconut oil together in the top of a double boiler until smooth. One at a time, dip one end of the biscotti into the chocolate mixture.

  10. Place dipped biscotti on a baking rack over a large piece of parchment paper (to catch drips.) Let chocolate set and transfer biscotti to a resealable container or bag. Store in the refrigerator or freezer. 

“Boo-zy” Oreos

Boy, have I got a fun Halloween treat for you today!

This fun take on the classic cookie features a bright orange, boozy filling. The perfect Halloween treat!

And an “adult” fun Halloween treat at that….That’s right, I’ve made you “Boo-zy” Oreos in every sense of the word. Not only do they have a seasonally appropriate orange buttercream filling, but said filling is also spiked with a generous amount of orange liqueur. Jell-O shots, you’ve met your match.

Since we’re not too sure when Baby D will decide to make her arrival (we’re within the two-week mark!) I’ve decided to not hold back and start sharing as many of my Halloween-themed recipes as possible. I’ve got a few fun things lined up and want to be sure I share them all with you before I’m too busy cuddling up with a snuggly newborn. These “Boo-zy” Oreos are the perfect way to kick things off and I can’t wait to tell you all about them.

These "Boo-zy" Oreos are the perfect adult Halloween treat!

It’s no secret that I’m a big fan of Thomas Keller’s Bouchon Bakery Cookbook, and his TKO recipe is one of the main reasons why. It’s the first recipe I dared to make after picking up a signed copy of what seemed like a fairly challenging cookbook at my local Napa bookstore when I lived there, but I soon discovered that, even though his recipes are long, they’re not as challenging as they look.

Since I first made the TKO’s (his name for those yummy chocolate shortbread cookies filled with white chocolate cream), I’ve ventured into a few more of his recipes, never to be disappointed. I’ve made his Chocolate Chunk and Chip Cookies and used a version of his Sticky Bun dough as my base for these Weekend Hazelnut Sticky Buns with Date Caramel. Plus, I’ve got a fun holiday recipe coming up next month using the base recipe for his homemade Vanilla Marshmallows. I guess you could say I’m officially a Bouchon Bakery Cookbook convert.

For these “Boo-zy” Oreos, I didn’t think twice about using TK’s TKO cookie dough as the base recipe for the chocolate shortbread, although I did venture out a bit with the filling in order to make it hold up better to all the booze I wanted to add. In all honesty, I tried riffing off his filling recipe at first, but the orange liqueur made it too thin and runny and the only way we could enjoy the cookies was straight out of the freezer (not that I was complaining about that or anything.)

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!

For the second run at these cookies, I created more of a buttercream filling that turned out much thicker and creamier – it worked like a charm! The result was the perfect chocolate shortbread cookies I was used to with my beloved TKO’s, but with a creamy, boozy (and bright orange!) buttercream filling.

You can tell just by looking at these beauts that “Boo-zy” Oreos are the perfect special treat to whip up for Halloween. Even though the recipe looks long, if you just take it step by step it’s really not that difficult at all. Just be sure to read through everything first so you can plan accordingly. A couple of the steps require overnight (or very long) rests in the refrigerator, so you’ll need a couple of days to get everything prepared and ready to assemble.

Finally, I highly recommend that you invest in at least a mediocre kitchen scale (doesn’t have to be super fancy) for making these bad boys. Many of Thomas Keller’s recipes refer to weights instead of cup/tablespoon/teaspoon measurements and, as much as I’ve tried to round up or down to make it easy on you guys, I really have noticed the difference in using the EXACT amount he calls for of each ingredient.

"Boo-zy" Oreos are the perfect adult treat to bake up this Halloween.

Okay, that’s enough rambling from me. Read on for the recipe for “Boo-zy” Oreos and have a wonderful rest of your week!

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
Print
"Boo-zy" Oreos
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!

Course: Dessert
Servings: 20 cookies
Author: CaliGirl Cooking
Ingredients
For the "boo-zy" buttercream:
  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring
For the chocolate shortbread cookies:
  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar
Instructions
  1. First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 

  2. Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.

  3. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 

  4. Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 

  5. Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 

  6. After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.

  7. Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 

  8. Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 

  9. Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 

  10. Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 

  11. Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Recipe Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.

"Boo-zy" Oreos | CaliGirlCooking.com

Peppermint Chocoholic Cookies

I’m bringing you yet another sweet recipe today and I’m not one bit upset about it.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

And you shouldn’t be either! If you didn’t catch my last post, be sure to pop on over to get the 4-1-1 on how I feel about keeping that balance this time of year.  We’re not going to worry about eating a little more than our fair share of indulgent treats this week because, hey, you only live once! We’ll catch up on the healthy stuff for our in-between meals and at the start of the New Year. But today all we need to worry about are these Peppermint Chocoholic Cookies.

And man, do these Peppermint Chocoholic Cookies deserve some talking about. This recipe has been a family favorite for at least 15 years now, which is quite the feat for a family that always love trying all the new recipes and flavor combinations that abound every year. They’re my personal favorite, of the five or so cookie flavors my mom makes every year, so I finally got her to share the recipe with me.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The recipe my mom shared with me is actually for plain ol’ Chocoholic Cookies, which comes from a book in a cooking murder-mystery series by Diane Mott Davidson called “The Main Corpse.” Yes, there are cooking murder-mysteries and yes, my mom and I have actually made quite a few fantastic recipes from them.

But of course, me being who I am, I couldn’t leave the original recipe alone when it came to making these Chocoholic Cookies in my own kitchen. I had to go ahead and make them Peppermint Chocoholic Cookies. And boy, did they turn out amazing! Oat-y, chocolate-y, GIANT cookies dipped in peppermint white chocolate and topped with crushed candy canes? There’s no way you can go wrong.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

For the past couple of weeks, I’ve been making a batch of cookies here and there and popping them in the freezer to have at a moment’s notice for last-minute guests or neighborly gifts. These Peppermint Chocoholic Cookies have definitely been added to the stockpile, although the hubs and I seem to be finding our way into the stash more often than not. We just can’t leave them be! We’ll see how many cookies are left when we actually need them 😉

One thing I really love about these Peppermint Chocoholic Cookies (besides how insanely delicious they are) is how easy they are to make! They’re a simple drop cookie and the dough doesn’t need any time to set up in the freezer or refrigerator. They’re loaded with oats, cocoa powder and chocolate chips, which make every bite a literal party in your mouth. And they’re finished baking in under 15 minutes!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The hardest part about making this recipe is dipping the cookies in a cloak of peppermint white chocolate after they’re baked and sprinkling on the crushed candy cane pieces. Oh, and then the waiting for the white chocolate to set up….It’s a bit torturous but I have faith in you! They’re totally worth the wait.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Basically, Peppermint Chocoholic Cookies NEED to be added to your annual cookie rotation ASAP. They’ve been a huge hit with every single person who’s tried them, so I don’t think anyone you gift them to will be disappointed. Make them now, stash them in your freezer, and have delicious chocolate-peppermint-y sweetness ready to go at a moment’s notice. So get on it!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Peppermint Chocoholic Cookies | CaliGirlCooking.com
Print
Peppermint Chocoholic Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Delicious, oat-filled double chocolate cookies dipped in peppermint white chocolate and topped with crushed candy cane pieces.

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 2 cups rolled oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs, beaten
  • 1 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1 1/2 tablespoons coconut oil
  • 1/3 cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Cover two cookie sheets with parchment paper and set aside.

  2. In a large bowl, combine the oats and chocolate chips, set aside.

  3. In the bowl of your stand mixer, mix the butter and both sugars using the paddle attachment until creamy.

  4. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. Add this mixture to the butter mixture and beat until thoroughly combined. The batter will be very stiff at this point.

  5. Stir the milk and vanilla into the beaten eggs, and then add this to the stiff butter mixture, beating until thoroughly combined. Add the oat and chocolate chip mixture and stir until well-mixed. 

  6. Using a 2-tablespoon scoop, drop batter two inches apart on prepared cookie sheets. Bake for 9-12 minutes, until cooked through. Cool on pan for one minute, then transfer to wire racks to cool completely. 

  7. Melt the white chocolate with the peppermint extract and coconut oil in the top of a double boiler (or use a heatproof bowl over a small saucepan of simmering water). Holding a cooled cookie between your thumb and forefinger, dip the edge into the white chocolate to cover the top third of the cookie. Place on a rack over parchment paper and immediately sprinkle on some crushed candy cane pieces (before the white chocolate dries completely.)

  8. Let white chocolate dry completely (this will take an hour or so) and then store in a re-sealable container with pieces of parchment paper in between to keep them from sticking.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

So freakin’ festive!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

Sometimes all you need is a second chance.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

That’s all I needed to make these wonderfully perfect Butterscotch Apple Oatmeal Cookies with Bourbon Glaze at least.

You see, I first made these little bites of deliciousness when I was up at my parents’ house last weekend and, even though they disappeared in less than 24 hours, they weren’t exactly what I had been hoping for. They bordered on “breakfast biscuit”…They weren’t overly sweet (save for the butterscotch chips), and all I could think about was wanting to dunk them in some sort of hot beverage.

For me, if I want to eat a cookie, I want it in all its glory – sweet, buttery and indulgent – so I decided the recipe needed a few tweaks, a second chance. That’s both the up- and downside of being a food blogger. The upside is that you have the freedom to make and retest a recipe as much as you’d like – there’s no one standing over you with tight deadlines or hungry guests sitting at a dining table. The downside is that you can put soooo much work into a recipe, with the highest hopes for its success, only to have it completely fail on you.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Lucky for you, I’m here to do all the testing, so that you don’t need to worry about the recipes that you try from this blog falling flat on you (and if it does, I really hope you’ll tell me so I can fix it!) That’s one of the main purposes of CaliGirl Cooking, after all, to make EVERYONE feel confident in the kitchen, no matter your culinary history or skill set.

Speaking of recipe testing, I’ve certainly been doing my fair share of it over the past week or so. If you follow me on Instagram or Facebook, you’ll have seen that tomorrow I’m hosting a Feed Supper at one of our local hotels. I’m extremely excited and honored to have this opportunity, but I’d be lying if I said I wasn’t nervous!

This situation is quite different from my usual day-to-day recipe production (only cooking for myself and my husband and maybe a couple of friends) and let’s just say I’ve been feeling the heat. There’s a lot more pressure when cooking in a public place, for people you don’t necessarily know, than when I’m just tinkering around at home and have room for a tiny adjustment or two.

BUT, I’m happy to say that all of the recipes I tested were great successes, and as long as I can get everything prepped and ready before they shut off our power for routine maintenance tomorrow, I’ll be good to go and ready to party for a great cause.

Alas, I digress. Let’s talk about these Butterscotch Apple Oatmeal Cookies with Bourbon Glaze because they definitely deserve their fair amount of attention.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

A few weeks ago I realized I had not ONE cookie recipe up on the site…the horrors! With the holidays just around the corner, I figured I needed to right that wrong ASAP. My recipe wheels started turning and I started dreaming up what I thought would be the perfect fall cookie: tiny chunks of apple tucked into a brown butter-y, brown sugar-y oatmeal cookie, laced with butterscotch chips (caramel apple flavor, anyone?)

That’s where I started in my first round of testing, and I’ve already explained how these didn’t quite fit the bill of what I was looking for in THE debut cookie recipe from CaliGirl Cooking. Plus, these were only Butterscotch Apple Oatmeal Cookies…can you see we were missing an integral part of the puzzle? That’s right folks, no bourbon glaze 🙁

So here’s how I decided to spruce things up the next time around: As I mentioned, the original cookies were cakelike and not too sweet. I wanted them sweeter and more moist, decadent was the word I was looking for. For the second batch, I added another egg and upped the amount of brown sugar, and this did the trick!

But I still wanted something more, because I’m a food blogger and just can’t leave things be. Enter: bourbon glaze! I threw some powdered sugar, vanilla almond milk and bourbon into my stand mixer, and quickly whipped up the perfectly consistent drizzle. If you want to keep these cookies “kid-friendly” you can just double the amount of almond milk and omit the bourbon, no biggie! But if you’re just feeding “big kids” (over 21 that is) I highly recommend you leave the bourbon in.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

I used a piping bag with just the tip cut off to generously drizzle the glaze over the already-delicious cookies and, voila! Butterscotch Apple Oatmeal Cookies with Bourbon Glaze were born, tastier than ever.

These cookies are literally the taste of fall in one bite. The sweetness of the butterscotch and apples is balanced perfectly by the heartiness of the rolled oats, while the bourbon glaze adds the perfect kick. We’re still experiencing 70-80 degree weather here in Santa Barbara, but right now all I want to do is make a batch of Butterscotch Apple Oatmeal Cookies with Bourbon Glaze and a warm mug of coffee and head to my nearest pumpkin patch. Who’s with me?

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

55 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 7 minutes

Yield: Makes 40 small cookies

In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.

Ingredients

    For the cookies:
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 3 eggs
  • ½ cup chopped Fuji apple (about ½ of a medium apple)
  • ½ cup butterscotch chips
    For the glaze:
  • 2 cups powdered sugar, sifted
  • 2 tablespoons unsweetened vanilla almond milk (or regular milk)
  • 2 tablespoons bourbon

Instructions

  1. Place butter in a small saucepan over medium heat. Let sit on heat until butter has melted and browned slightly, releasing a nutty aroma. Transfer to a heat and freezer safe container and let cool slightly, then place in freezer for 30-45 minutes.
  2. Remove butter from freezer and let soften ever so slightly (you just want it to be able to mix well with the sugar.) I microwaved it for about 30 seconds to help it soften up.
  3. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  4. In a medium mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In the bowl of a stand mixer, combine brown butter and brown sugar. Mix at medium speed until the two ingredients are well incorporated, then mix in the eggs and vanilla. Add the dry ingredient mixture and beat until just combined. Remove bowl from stand and stir in apples and butterscotch chips using a wooden spoon or spatula.
  6. Using a small cookie scoop (or a tablespoon measure,) scoop dough onto prepared cookie sheets, leaving only about an inch and a half of space in between each scoop. Flatten dough slightly with hands before baking.
  7. Bake in 350 degree oven for 10-12 minutes, or until cookies are a light golden brown. Remove from oven and let cool on cookie sheet about 5 minutes, then transfer to a cooling rack.
  8. While cookies are cooling, make the bourbon glaze. Combine powdered sugar, almond milk (or regular milk) and bourbon (or more milk if making this recipe for kids) and mix using a stand mixer, hand mixer or whisk until a glaze has formed. Scoop glaze into a piping back or gallon-size resealable plastic bag. Cut off the tip of the bag and drizzle glaze generously over the cookies. Let dry about 15 minutes before serving.
  9. These cookies can be stored in an airtight container for up to a week.
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https://www.caligirlcooking.com/butterscotch-apple-oatmeal-cookies-with-bourbon-glaze/

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Butterscotch, Apple, Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

 

All the goods.

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