Allspice Oatmeal Cookies
The Museum of the American Cocktail - New Orleans
Concocted as a stand-in for an allspice-based liqueur that’s no longer available, Dale DeGroff’s pimento bitters add a spicy undercurrent to these irresistible cookies.
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 1 cup packed dark brown sugar
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 2 eggs
- 2 teaspoons Dale DeGroff’s Pimento Bitters
- 2 cups rolled oats
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 cup chopped pecans or walnuts
- 1/2 cup chopped candied ginger
Preheat the oven to 375ºF.
In a stand mixer, beat the butter at medium speed until it begins to lighten, about 45 seconds. Add the brown sugar and mix until fully incorporated. Add the honey, baking powder, salt, ginger, baking soda, and cardamom. Mix to combine, scraping the sides of the bowl with a spatula as needed. Beat in the eggs one at a time. Add the bitters and mix until combined. Using a wooden spoon, stir in the rolled oats, all-purpose flour, and whole-wheat flour. Fold in the nuts and candied ginger, stirring until just combined.
Drop rounded teaspoons of dough onto ungreased baking sheets, spacing them 2 inches apart. Bake until the cookie edges begin to brown, about 8 to 10 minutes. Remove from the oven and let stand on the baking sheets for 1 minute, then transfer to wire racks to cool.
about 4 dozen cookies