Coffee Liqueur Raisin Cookies

13 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 1 hr 30 min

“This is a wonderful, chewy, just a little different oatmeal cookie. I have made them with many variations and all of them good. They taste the best if the raisins soak in the coffee liqueur overnight.” - by Missy

Adjust Servings

Adjust

Metric US

Original recipe yields 7 dozen

Directions

Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Amount Per Serving (84 total)

Calories
106 cal
5%

Fat
4.5 g
7%

Carbs
14.6 g
5%

Based on a 2,000 calorie diet

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Reviews (13)

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GRAMMITCH

Oct. 23, 2003

"This was one of the best oatmeal raisen cookies I have ever made. My entire family loved them, especially my grandson. They were already asking for me to make more before they finished what was in t..." See morehe cookie jar!"

Sarah Jo

Nov. 9, 2009

"I cut this in half. Probably not the best recipe to cut in half because the dough was really loose. I ended up adding almost another whole cup of oatmeal and another 1/2 cup of flour. As is, this is a..." See more nice basic oatmeal cookie. The Kahlua adds a nice flavor. I think that the walnuts and white chocolate chips should be a must for this cookie instead of being optional. That would have really taken your average oatmeal-raisin cookie and made it extraordinary. NOTE: If you are baking this at 350*, 11 minutes is about right for a soft cookie. This makes more of a cake-y cookie, not necessarily chewy. Half a batch made 31 medium sized cookies."

DOLLY YOUNG

Oct. 23, 2003

"Even though this recipe if a little time consuming, it's well worth the effort. I made a batch for our Eagle's Auxillary bake sale and everyone that tasted them said they were the best cookie they ha..." See mored ever eaten. Dolly from Indiana"

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