Rum Raisin Oatmeal Cookies

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There are oatmeal cookies, and then there is this recipe for rum raisin oatmeal cookies, soft and hearty and full of rum soaked raisins. Perfect with a cup of fresh mint tea!

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Why we love this recipe
ingredients you need for this recipe
ingredient notes and substitutions
here’s how you make this recipe
recipe FAQ
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Rum Raisin Oatmeal Cookies

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Why we love this recipe

Who doesn’t love a nice oatmeal cookie, especially one stuffed with raisins, right?

And who doesn’t love some rum raisin ice cream? 🙋🏼‍♀️

So one day I decided to put the two of them together. A soft, substantial, warm from the oven oatmeal cookie, packed with raisins that had spent an hour soaking in some rum.

If a tropical vacation turned into a cookie, it would be this one…and if you want to pile some rum raisin ice cream in between two of these cookies and make the world’s best ice cream cookie sandwich, I say YAY YOU!

ingredients you need for this recipe

ingredient notes and substitutions

Rum: You need to use the real thing…rum raisin extract is actually too intensely flavored for the raisins.
Rolled Oats: Don’t use instant oats and definitely not steel cut oats – just good old regular rolled oats are what you need.
Butter: I use salted butter for this recipe, but unsalted will also work.

here’s how you make this recipe

(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 6: Put tablespoons of cookie dough on a cookie sheet lined with parchment or a silicone baking mat.

STEP 7: 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.

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

recipe 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 on oats from The Kitchn.

Have a question that I didn’t cover?

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

Looking for more cookie inspiration? Here’s our complete collection of cookie recipes!

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. 🥰