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Oatmeal Cookie Old Fashioned

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oatmeal cookie old fashioned with cookie and cinnamon stick garnish
Oatmeal Cookie Old Fashioned

This Oatmeal Cookie Old Fashioned is no joke. I’ve infused the bourbon with oatmeal cookies, and that alone is to die for. But then I add a little maple syrup and some cinnamon bitters and Holy Frijoles, guys, it’s a killer cocktail.

Let me back up. . .

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A few weeks ago, Bourbon Women had a virtual version of their usual SIPosium, and during one of the segments, Alex Castle, the master distiller from Old Dominic Distilling in Memphis, mentioned a batch of bourbon they had made that tasted like oatmeal cookies.

So, I had an idea. . .

I infused bourbon with soft oatmeal cookies to see what would happen.

Oatmeal Cookie-Infused Bourbon

oatmeal cookie old fashioned with cookie and cinnamon stick garnish
Oatmeal Cookie Old Fashioned

I had never infused bourbon with cookies. Spices? Yes. Fruits? Hell, yes. But it had never occurred to me to see what would happen if I put cookies in with bourbon.

For this particular infusion I had no idea if it would work, so I put 4 large, soft oatmeal cookies in with 375 mL of bourbon. I tasted it at 24 hours and it was very good, but I wanted a little more of the spices, so I left it in until the total infusion time was 30 hours.

Now, it looked rather nasty. The bourbon had completely dissolved the cookies into a rather rude looking mixture in the mason jar. But it smelled heavenly. The addition of the notes of bourbon to the aromas from the oatmeal cookies smelled like I had doused the entire kitchen in warm, vanilla-infused oatmeal cookies.

Because of the amount of fat present in the cookies, I needed more than just a single strain with a metal sieve. So, I took a large cooking sieve and lined it with a damp coffee filter. (I added water to the coffee filter to cut down on the amount of bourbon that was absorbed by the filter). Because the strain through the coffee filter was so slow, I let it sit out overnight on the counter to strain.

In the morning I tested the infusion.

Heavenly.

Because the bourbon now contained fat from the cookies, it needed to be stored in the refrigerator, but for something this good you can make space.

In fact, I am thinking of making this the holiday gift all my bourbon friends get in December. It is rich, cinnamon-filled, buttery, full of vanilla notes and brown sugar tastes. It tastes as if your bourbon had a one-night stand with an oatmeal cookie. And it kinda did.

Here’s the recipe for the Oatmeal Infusion:

  • 375 mL (1/2 bottle of bourbon)
  • 4 soft, homemade style oatmeal raisin cookies, broken into large pieces

Place the cookies in the bottom of a mason jar and add 375 mL of bourbon. Make sure the bourbon covers the cookies.

Let the jar sit, agitating the mixture about every 8-10 hours for about 30 hours. It will look a mess in the jar, but that means the flavors are melded.

When finished infusing, strain the mixture through a metal sieve. Then, line a large metal sieve with a coffee filter and strain again. You may have to let the mixture sit out for several hours or overnight.

Once strained, store in the fridge in a clean jar or bottle.

Oatmeal Cookie Old Fashioned Ingredients

oatmeal cookie old fashioned with cookie and cinnamon stick garnish
Oatmeal Cookie Old Fashioned

Now the old fashioned came about because I wanted to do something with the infusion besides just sip it. Drinking it neat or over the rocks was absolutely wonderful, but I wanted to see what I could do to make it more of a tipple than just a stand-alone infusion.

Old fashioned cocktails are perfect for this sort of experiment. I simply added some maple syrup and a bit of Old Forester’s Smoked Cinnamon bitters and I had a cookie in a glass. This is not a refined cocktail, but it is something that’s indulgent. Like having that extra cookie after dinner, or an extra sip or three of the cocktails you’re working on while you’re making it.

It’s an easy dessert cocktail to put together once you’ve done the infusion and would be fantastic as a last drink of the night before friends depart from a fun dinner.

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oatmeal cookie old fashioned with cookie and cinnamon stick garnish
Oatmeal Cookie Old Fashioned
oatmeal cookie old fashioned with cookie and cinnamon stick garnish

Oatmeal Cookie Old Fashioned

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Indulge the kid in you with this oatmeal cookie-infused cocktail to make your drink your dessert. The bourbon captures the taste and smells of the oatmeal cookies and maple and cinnamon additions seal the deal. It really does taste like you’re drinking an oatmeal cookie. Magic!
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Course Drinks
Cuisine Bourbon Cocktail
Servings 1

Ingredients
  

  • 2 oz oatmeal cookie-infused bourbon
  • ¼ oz scant maple syrup
  • 12 drops Old Forester Smoked Cinnamon bitters
  • Garnish: cinnamon stick and oatmeal cookie to dunk

Instructions
 

  • Combine infused whiskey, syrup, and bitters in a mixing glass with ice. Stir until well-chilled and strain into a rocks glass with a large ice cube. Garnish with a cookie and a cinnamon stick. You might need two.

Notes

Oatmeal Cookie-Infused Bourbon
  • 375 mL (1/2 bottle of bourbon)
  • 4 soft, homemade style oatmeal raisin cookies, broken into large pieces
Place the cookies in the bottom of a mason jar and add 375 mL of bourbon. Make sure the bourbon covers the cookies.
Let the jar sit, agitating the mixture about every 8-10 hours for about 30 hours. It will look a mess in the jar, but that means the flavors are melded.
When finished infusing, strain the mixture through a metal sieve. Then, line a large metal sieve with a coffee filter and strain again. You may have to let the mixture sit out for several hours or overnight.
Once strained, store in the fridge in a clean jar or bottle.
Keyword apple bitters, bourbon, cinnamon, maple syrup, oatmeal cookie, old fashioned
Tried this recipe?Let us know how it was!
By on September 26th, 2020
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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