1dozen or so oatmeal cookiespreferably without preservatives
1literbourbonsuch as Maker’s Mark
Divide the cookies between two quart-sized mason jars.
Pour about half the bourbon in each jar.
Put the lid on and shake. Leave on the counter, at room temperature for at least 3 days, but the longer you leave it, the more flavorful it will become. Periodically shake the jars. You can also open them and taste/smell the bourbon to see how much oatmeal cookie flavor you have.
Once you’re ready, strain the bourbon through a cheesecloth-lined sieve, and then through a coffee filter.
You can continue to strain if you’d like.
Transfer the bourbon back to the original bottle, and store in the refrigerator. It should keep for several weeks.
Storing leftovers: Due to the butter content, I stored this in the refrigerator, and recommend it.Ingredient information: Your cookies should be free of fillers or preservatives, and not made with shortening for best results.Sourcing: I used real maple syrup and walnut bitters to make an old-fashioned with this bourbon, and it was probably one of my favorite drinks ever.Pairs well with:Chewy Browned Butter Oatmeal Cookies