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!
- 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)
- 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!)
- Preheat oven to 350.
- Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
- Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
- Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
- Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
- 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.