Ingredients
- ½ cup Black Fig Liqueur
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup old-fashioned oats
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1 cup raw honey
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 12 oz dark chocolate chunks (or chips)
Instructions
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Prepare Dry Ingredients: In a medium bowl, combine the baking soda, all-purpose flour, kosher salt, and oats. Mix well and set aside.
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Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, brown sugar, raw honey, and Black Fig Liqueur. Beat on medium-high speed for 2 minutes until well blended. Add the vanilla extract and mix until incorporated.
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Add Eggs: With the mixer on low speed, add the eggs one at a time, mixing until fully combined. Scrape down the sides of the bowl as needed.
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Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
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Fold in Chocolate: Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.
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Shape Cookies: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
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Bake: Bake in the preheated oven for 7-9 minutes, or until the cookies are golden brown.
Serving Size
- Approximately 24 cookies
