There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe!
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. Here’s a quick video to show you how easy it is to whip up a batch of these babies…
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
Prep Time: 15 minutes- Cook Time: 48 minutes
- Total Time: 1 hour 3 minutes
Yield: About 40 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe!
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)
Instructions
- 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Cookies = Yum!
Picture = Delightful!
Dads = Priceless :-)
Yes! I probably should have saved this for father’s day, but I couldn’t resist. :)
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.
OMG…brilliant. (Of course, coming from you!)
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!
Great picture! These cookies look drool-worthy!
Aw, thanks! They were pretty scrumptious. :)
Aw that’s a wonderful photo :) these cookies sound perfect!
One of my favorite pictures of all time. :)
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.
I’m so glad! Hurray for our dads…they deserve all the cookies in the world. :)
Very good cookies
Thanks Tom! There’s nothing like the taste of rum raisin. :)
This recipe makes the best cookie dough, if you like eating it raw! The cookies are moist and sweet. I found that underbaking them yielded the most rummy taste.
The dough was extra soft, so I added an extra handful of oatmeal after the first sheet of cookies came out of the oven.
Unfortunately, the underbaked cookies, as good as they tasted, weren’t really presentation quality (for a party or gift). I ended up baking them to a toasty brown, and they lost the rum flavor. And after a day even the underbaked cookies lost their rumminess.
Fun to try; thanks for sharing the recipe.
Hi Debbie! Thanks for all this great feedback (and hurray for cookie dough!). Maybe add a teaspoonful of rum extract along with the real rum next time to max out that rum flavor? These were my dad’s favorite cookie, and we lost him 2 years ago on this very day, so it means so much to me that you tried this recipe. xo!
Kate, thanks for the suggestion, I’ll give rum extract a try! Sorry to hear about the loss of your dad. I’ll raise a cookie to him. :)
Thanks Debbie – xo!
Could u use rum extract instead?
You can – just don’t soak the raisins and substitute the rum extract for the vanilla.
These Are Delicious!!! I soaked The raisins (White) in Vanilla Rum for 2 hours. I also put in 2 tsp of Vanilla, and 1 1/2 c of brown sugar. I threw in 1 C. Milk Chocolate Chips. Amazing!
★★★★★
Hi Jennifer – I just love your variations on this cookie recipe – I’m going to have to give those a try next time I make them. Happy summer! :)
I assume you’re using regular oats and not quick oats? I’m planning to give these a try!
Hi Susan! Yep, regular old-fashioned rolled oats, not the quick ones. The quick ones are quick because they are chopped finer, and I like the consistency of the regular rolled oats. Happy cooking baking! :)