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Recipes » Rum Raisin Oatmeal Cookies

Rum Raisin Oatmeal Cookies

By Kate Morgan Jackson

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There are oatmeal cookies, and then there are rum raisin oatmeal cookies. Is there really any question? Try this warm and wonderful cookie recipe!

Rum Raisin Oatmeal Cookies

PIN this recipe for Rum Raisin Oatmeal Cookies now… So you can make it later!

Why we love this 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. 

Ingredients you need for this recipe

  • Raisins
  • Rum: The real thing. Rum extract won’t do it for the raisins.
  • Butter: I use salted butter but unsalted is also okay.
  • White Sugar
  • Brown Sugar: Light or dark will both work.
  • Eggs: I use extra large eggs for this recipe
  • Vanilla
  • Flour: Regular all purpose flour
  • Baking Soda
  • Cinnamon
  • Rolled Oats: Not instant and definitely not steel cut – just good old regular rolled oats.

Here’s how you make rum raisin oatmeal cookies!

(Scroll down for the handy complete printable recipe with nutrition info!)

STEP 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!) 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.

STEP 2: Preheat oven to 350.

STEP 3: Beat the butter together with both white and brown until things are nice and creamy, about two minutes. Add a couple of eggs and some vanilla and beat until combined.

STEP 4: Put some flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until those ingredients are well combined.

STEP 5: Add the flour mixture to the butter mixture with mixer on low speed (thereby avoiding a cloud of flour spreading over your kitchen counter). Add in some rolled oats and those raisins.

STEP 5: Put tablespoons of cookie dough on A cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.

STEP 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.

Soft, delicious oatmeal cookies with just a hint of naughtiness baked in.

Rum Raisin Oatmeal Cookies FAQ

If I don’t want to soak the raisins in rum, can I leave that part out?

You can…these will then turn into fabulous traditional oatmeal raisin cookies.

What are rolled oats again, and can I use the instant kind?

Rolled oats are also called “old-fashioned oats,” and they are the most common kind. They have been steamed and flattened out. You want to use regular rolled oats and not the instant kind, because they have the best type of texture for this cookie. Want to know more about the different kinds of oats? Here’s a great run-down from The Kitchn.

Have a question that I didn’t cover?

Pop your question in the comments section and I will answer pronto!

Rum raisin ice cream, you can just move on over…there’s a new kid in town.

father and daughter

Because nothing’s too good for my dad!

Rum Raisin Oatmeal Cookies

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Want to round out your meal? This recipe pairs well with...

red wine hot chocolateRed Wine Hot Chocolate
how to make chai hot chocolateChai Hot Chocolate
fresh mint teaFresh Mint Tea

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰

Print

Rum Raisin Oatmeal Cookies


★★★★★ 4.9 from 7 reviews
  • Author: Kate Morgan Jackson
  • 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
  • Diet: Vegetarian
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Description

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 steel cut)

Instructions

  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.

Notes

 

Oats: Make sure you use regular rolled oats, not the instant or steel-cut kind

Rum: Any kind you have on hand will work just fine!

 

Equipment We Used For This Recipe

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1 cookie13710.6 g37.8 mg4.9 g3 g0 g20.1 g1.1 g1.9 g21.4 mg

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Kate Morgan Jackson

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.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Originally Published May 23, 2013 and Updated
to this Even More Delicious Version on December 22, 2022

Good for: Christmas/Holidays, Father's Day

Last Post:
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Next Post:
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Comments

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  1. Karen Nelson says

    May 23, 2013 at 10:54 am

    Cookies = Yum!

    Picture = Delightful!

    Dads = Priceless :-)

    Reply
    • Kate says

      May 24, 2013 at 8:35 am

      Yes! I probably should have saved this for father’s day, but I couldn’t resist. :)

      Reply
  2. Joanne says

    May 23, 2013 at 3:42 pm

    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.

    Reply
    • Kate says

      May 24, 2013 at 8:35 am

      OMG…brilliant. (Of course, coming from you!)

      Reply
  3. Traci says

    May 24, 2013 at 8:44 am

    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.

    Reply
    • Kate says

      June 2, 2013 at 11:09 am

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

      Reply
  4. nessa says

    May 24, 2013 at 11:38 am

    Great picture! These cookies look drool-worthy!

    Reply
    • Kate says

      June 2, 2013 at 11:13 am

      Aw, thanks! They were pretty scrumptious. :)

      Reply
  5. Nutmeg Nanny says

    May 27, 2013 at 3:24 pm

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

    Reply
    • Kate says

      June 2, 2013 at 11:15 am

      One of my favorite pictures of all time. :)

      Reply
  6. Serena Butch says

    May 27, 2013 at 7:55 pm

    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.

    Reply
    • Kate says

      June 2, 2013 at 11:16 am

      I’m so glad! Hurray for our dads…they deserve all the cookies in the world. :)

      Reply
  7. Chef Tom says

    January 23, 2015 at 5:23 pm

    Very good cookies

    Reply
    • Kate says

      January 24, 2015 at 10:49 am

      Thanks Tom! There’s nothing like the taste of rum raisin. :)

      Reply
  8. Debbie says

    November 24, 2017 at 10:54 am

    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.

    Reply
    • Kate says

      November 24, 2017 at 11:01 am

      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!

      Reply
      • Debbie says

        November 24, 2017 at 4:29 pm

        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. :)

        Reply
        • Kate says

          December 3, 2017 at 9:59 am

          Thanks Debbie – xo!

          Reply
  9. Christina says

    December 4, 2017 at 3:27 pm

    Could u use rum extract instead?

    Reply
    • Kate says

      December 4, 2017 at 4:01 pm

      You can – just don’t soak the raisins and substitute the rum extract for the vanilla.

      Reply
  10. Jennifer Aubuchon says

    July 4, 2018 at 9:06 pm

    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!

    ★★★★★

    Reply
    • Kate says

      July 5, 2018 at 8:23 am

      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! :)

      Reply
  11. Susan Williams says

    December 11, 2018 at 3:49 pm

    I assume you’re using regular oats and not quick oats? I’m planning to give these a try!

    Reply
    • Kate says

      December 11, 2018 at 3:51 pm

      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! :)

      Reply
  12. RS Wolff says

    May 4, 2020 at 8:34 pm

    I’ve made this recipe a couple of times in my rotation of cookies. I use a run that has a strong banana flavor and it makes these cookies delectable.

    A real pleaser with the family.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      May 5, 2020 at 4:22 pm

      I’m so glad to hear this! And I think it’s just about time for me to bake up another batch here in my kitchen. :)

      Reply
  13. Andrew says

    July 6, 2020 at 2:22 pm

    Delicious! I added ginger powder and used half nutmeg, half cinnamon. Also added toasted pecans. The raisins were very plump and juicy, although the rum was barely noticeable. I did soak them in the fridge for a couple days because my baking plan changed, that is likely why.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      July 7, 2020 at 10:40 am

      Andrew! I love your additions; :) I think you are right about the rum – and if you want to increase the rum flavor even more, you can add a little rum extract to the dough. Yum!

      Reply
  14. Neisha says

    July 11, 2020 at 6:57 pm

    Hi after you drain the rum of the raisins can you add the rum to the cookie dough?

    Reply
    • Kate Morgan Jackson says

      July 13, 2020 at 10:49 am

      Hi Neisha! Honestly I wouldn’t – it will make the dough a little too soft. But you can pour it into a pretty glass and have it as a cocktail! :) :)

      Reply
      • Neisha says

        July 13, 2020 at 10:59 am

        Good Morning Kate,
        I actually made the cookies last night, I went a little crazy with the bourbon lol because the cookie was soggy.
        Thank you for responding back I’ll be sure to try out different pastries on your blog.

        Reply
  15. Samson Lee says

    July 20, 2020 at 9:39 pm

    Great cookie recipe. I’ve made it several times now and ALWAYS a hit with the wife and kids. I just tried a different rum and that also really changed the flavors.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      July 21, 2020 at 10:47 am

      I’m so glad it’s a hit – and yes, different kinds of rum is a fun way to change up the flavor! Happy baking. :)

      Reply
  16. Annie says

    January 26, 2021 at 8:02 am

    Very good, soft cookie. I like to chop my raisins so I did! 1st batch out of the oven spread too much so as mentioned I added more flour and they were great. I did also add 1/2 tsp salt as I can’t make cookies without. Made for our friend who turned 40 at his request for something rum raisin, he LOVED them. Thank you for the recipe

    ★★★★

    Reply
    • Kate Morgan Jackson says

      January 26, 2021 at 11:24 am

      Thanks Annie! These are a family fave in our house, so I’m so happy to hear that your friend loved them – what a great birthday friend you are! :)

      Reply
  17. Mary L Lofgren says

    March 11, 2021 at 5:58 pm

    My husband’s fave-baked in a Traeger and served warm with cold milk. love!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 12, 2021 at 10:49 am

      The perfect way to serve them up! Happy Friday, Mary! :)

      Reply
  18. Amanda K brierly says

    December 30, 2021 at 2:24 pm

    Can you freeze the dough for this recipe? I’d like to make these for a friend. He is single and I’d like to bake just a few but then portion out cookies to freeze so he can have a fresh baked one whenever he wants :)

    Reply
    • Kate Morgan Jackson says

      December 30, 2021 at 4:27 pm

      Hi Amanda! And yes, you definitely can freeze cookie dough – here is a great article from one of my fellow food bloggers that goes into lots of helpful detail. Your friend is lucky to have such a good cookie-baking friend! :) Happy New Year!

      Reply
  19. Margaret Renner says

    April 11, 2022 at 3:30 pm

    I give this recipe 5 stars! I have mastered it and have been told my cookies are the best ever! Thank you fir sharing!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      April 12, 2022 at 5:26 pm

      Margaret, thank you so much!! I’m so glad you like these cookies – they are our family’s faves! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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