Description

Infuse your kitchen with the warm, aromatic scent of dark rum and toasted oats. These sophisticated cookies feature plump, spirit-soaked raisins and a chewy texture that elevates the classic oatmeal treat into a gourmet experience.

Ingredients

1 1/2 cups dark raisins
1/2 cup dark rum
1 cup salted butter, softened
1 cup brown sugar, packed
1/2 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Ceylon cinnamon
3 cups rolled oats

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, soak the raisins in dark rum for at least 1 to 2 hours, then drain thoroughly.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar for about two minutes until pale and fluffy.
Beat in the eggs and vanilla extract until the mixture is fully incorporated and smooth.
In a separate medium bowl, whisk together the flour, baking soda, and cinnamon.
Gradually add the dry ingredients to the wet mixture on low speed, then fold in the rolled oats and the soaked raisins until just combined.
Drop rounded tablespoons of dough onto the prepared sheets and bake for 10-12 minutes until the edges are golden brown.
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your butter and eggs are truly at room temperature to create a perfectly smooth emulsion. If you prefer a thicker cookie, chill the portioned dough balls for 15 minutes before sliding them into the oven to minimize spreading.

Prep Time: 1 hour 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American