Rum 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!
- Prep Time: 15 minutes
- Soaking Time: 1 hour
- Cook Time: 12 minutes per batch
- Total Time: 0 hours
- Yield: About 40 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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.
Notes
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- Rum: You need to use the real thing…rum raisin extract is actually too intensely flavored for the raisins.
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- Rolled Oats: Don’t use instant oats and definitely not steel cut oats – just good old regular rolled oats are what you need.
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- Butter: I use salted butter for this recipe, but unsalted will also work.
Find it online: https://www.framedcooks.com/rum-raisin-oatmeal-cookies/