Instructions

1. In a small bowl, soak raisins in bourbon. Let sit for at least 30 minutes, but up to 1 hour. When ready to use, strain raisins to remove any remaining liquid.
2. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar for 1 minute. Add in egg and vanilla extract, continuing to beat until pale in color.
4. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix into wet ingredients until fully incorporated.
5. Add in oats, bourbon-soaked raisins, and chocolate chunks, stirring only until combined.
6. Scoop cookie batter using a 2.5 oz cookie scoop. Place onto prepared cookie sheet, leaving 2 inches between each cookie. Press down ever so slightly so the cookies are less like mounds and more like disks.
7. Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cookies may seem under-baked, but will continue to cook as they cool. Allow cookies to cool on cookie sheet for 10 minutes before serving!