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
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
You can…these will then turn into fabulous traditional oatmeal raisin cookies.
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.
Pop your question in the comments section and I will answer pronto!
other cookie recipes we love
Looking for more cookie inspiration? Here’s our complete collection of cookie recipes!
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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. 🥰
PrintRum Raisin Oatmeal Cookies
There are oatmeal cookies, and then there are these rum raisin oatmeal cookies, soft and hearty and full of rum soaked raisins. Yum!
- Author: Kate Morgan Jackson
- Prep Time: 15 minutes
- Soaking Time: 1 hour
- Cook Time: 12 minutes per batch
- Total Time: 1 minute
- Yield: About 40 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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
- 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.
Equipment We Used to Make This Recipe
Notes
-
- 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.
Keywords: rum raisin oatmeal cookies, how to make rum raisin oatmeal cookies
Kristin says
Love how these came out! Such a nice tropical vibe for summer!
★★★★★
Thanks Kristin! They are a favorite around here too. :)
Margaret Renner says
I give this recipe 5 stars! I have mastered it and have been told my cookies are the best ever! Thank you fir sharing!
★★★★★
Margaret, thank you so much!! I’m so glad you like these cookies – they are our family’s faves! :)
Amanda K brierly says
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 :)
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!
Mary L Lofgren says
My husband’s fave-baked in a Traeger and served warm with cold milk. love!
★★★★★
The perfect way to serve them up! Happy Friday, Mary! :)
Annie says
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
★★★★
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! :)