Description

Indulge in the nostalgic flavor of these chewy rum raisin cookies, featuring plump spirits-soaked fruit and hearty rolled oats. Perfectly spiced with cinnamon, these treats offer a sophisticated depth of flavor that makes them a timeless addition to any cookie jar.

Ingredients

1 cup raisins
1/4 cup dark or spiced rum
1 cup salted butter, softened
1 cup brown sugar, packed
1/2 cup granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats

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Instructions

Place the raisins in a small bowl and cover with rum; let soak for at least one to two hours, then drain.
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 the softened butter with the brown and white sugars for approximately two minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until the mixture is glossy.
In a separate medium bowl, whisk together the flour, baking soda, and ground cinnamon.
Gradually mix the dry ingredients into the creamed butter mixture on low speed until just combined.
Gently fold in the rolled oats and the drained raisins by hand.
Drop rounded tablespoons of dough onto the prepared sheets, spacing them two inches apart, and bake for 10 to 12 minutes until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the softest results, avoid overbaking; the centers should still look slightly underdone when you pull them from the oven. If you prefer a non-alcoholic version, you can soak the raisins in warm apple juice or orange juice instead of rum to maintain that signature moisture.

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