Rum Raisin Oatmeal Cookies

My dad and I have a lot in common.  We are both Mets fans, we are both Hoyas, and we both love a good Jimmy Buffett song.  We like a nice glass of red wine now and again, and we both think my mom’s macaroni and cheese is one of the best-tasting things on the planet.  So you’d think we would be partners in dessert preferences, but here’s where we diverge.  I am a chocolate lover through and through, but my dad?  Not so much.  He’ll have some if it’s there, but if you want to win his heart with dessert, he’s a gingerbread, oatmeal cookie, rum raisin ice cream kind of guy.  And since I love him more than words can say, I recently decide to put a few of his favorite things together, and that’s how I ended up with a jar full of rum raisin oatmeal cookies.

The cookie part is pretty much the soft, chewy oatmeal cookie that we all know and love.  It’s the raisins that will make you sit up and take notice.  I soaked mine for about 3 hours in a nice bath of rum until they were soft and, well, rum-infused.  The Southern husband kindly tested a few of them along the way to make sure they were coming out the right way.  He’s helpful that way.

Once the raisins were nice and plump, I drained off the remaining rum and stirred them into my oatmeal cookie dough, baked them up, and before I knew it I had myself a bunch of these.

Soft, delicious oatmeal cookies with just a hint of naughtiness baked in.  Rum raisin ice cream, you can just move on over…there’s a new kid in town.

Because nothing’s too good for my dad!

Rum Raisin Oatmeal Cookies

Yield: About 40 cookies

Rum Raisin Oatmeal Cookies

Ingredients

1 1/2 cups raisins
1/2 cup rum
2 sticks (8 ounces) butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups rolled oats (not stone ground)

Directions

1. Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
2. Preheat oven to 350.
3. Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
4. Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
5. Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
6. Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
7. Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

Comments

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  1. Karen Nelson says:

    Cookies = Yum!

    Picture = Delightful!

    Dads = Priceless :-)

  2. Aww love how this post is kind of a tribute to your dad!

    Also, just a thought…but using these cookies to sandwich some rum raisin ice cream. YES.

  3. I love how you tied in your Dad to these cookies. It’s always interesting to read how much of a role food plays in our memories. I love your cookies too. They turned out so beautiful.

    • That is so true! My favorite food memory is my grandma’s molasses cookies…they take me right back to her kitchen!

  4. Great picture! These cookies look drool-worthy!

  5. Aw that’s a wonderful photo :) these cookies sound perfect!

  6. Serena Butch says:

    As soon as I saw this recipe I knew I had to make them in memory of my own Dad, who LOVED rum raisin ice cream. These cookies are so delicious! I will always soak the raisins in rum from now on… A sophisticated variation of an old favorite. Thanks for sharing.

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