A few weekends ago, I did a bit of experimental baking. On our Summer Road Trip, I picked up a bottle of Woodford Reserve Sassafras and Sorghum Bitters. Not long after we returned, our friend Malia gave us a bottle of Bar Keep Apple Bitters. (These aren’t the exact same ones, but I have a feeling they’re very similar. Same brand, anyway.) I’d already had the kernel of an idea to use the Woodford bitters in a cookie, and once I smelled the apple bitters, I knew I had to get started on the project.

Experimental Cookies, Round One, Part One: Oatmeal Apple Bitters. © 2014 Sugar + Shake

I decided to go with an oatmeal cookie because I thought the apple flavor would match well. (Since it was an experiment, I wanted to be able to split the batch before adding the flavor, so both cookies needed the same base.) For the Woodford bitters batch, I also added dark chocolate chunks.

Ultimately, I wasn’t satisfied with the results. The cookies were pretty tasty—I made Shake take most of them in to his office and they all liked them; the chocolate chunk ones disappeared rather quickly—but I didn’t get enough of the bitters flavor. The apple batch had a lovely apple flavor, though!

Back to the drawing board…