Rum Raisin Oatmeal Cookies

Take your favorite oatmeal raisin cookie recipe. Only, hours before you intend to bake, take all the raisins and macerate them in some rum until they are rum soaked bites of wrinkly raisin awesomeness. Then, and only then, should you add them to your cookie dough.

The taste is subtle (I’d rather flavors to be in my face), but it’s there. And that can’t be a bad thing. Higher points for using rum that you got in Costa Rica.

If there is any rum leftover that has not been absorbed into the raisins, you must, MUST drink it. Not gonna lie, that was my favorite part of this baking and cookie eating experience. Rum flavored raisins was the goal, but the raisin flavored rum was a super sweet bonus.

I gots a new camera for Christmas. So hopefully, my pictures will soon look better than this. Stay tuned.

Rum Raisin Oatmeal Cookies

adapted from Joy of Cooking

1 cup raisins

1/2-3/4 cup rum (depending on how much time you plan to macerate and if you want anything leftover…)

1 3/4 cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 lb butter (2 sticks)

1 1/2 cups brown sugar

1/4 cup sugar

2 eggs

2 1/2 teaspoon vanilla

3 1/2 cups rolled oats

Hours before baking, pour rum over raisins and let them sit. Every once in a while stir it around (and give it a good smell-you know you want to).

Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to aerate and remove any clumps.

In a large bowl or bowl of a mixer with paddle attachment, beat the butter until creamy. Add sugars and cream together until light and fluffy. Add eggs one at a time, then the vanilla. Slowly add the flour mixture to the wet sugar mixture.

(Without using a mixer) stir in the oats. Strain the raisins or add them using a slotted spoon and stir into the cookie dough.  Place on greased cookie sheets by heaping tablespoons about 3 inches apart. Press down to form 1/2 inch thick rounds. Bake for 6-9 minutes, rotating them halfway through. Cool on the sheet for 2 minutes, then transfer to a cooling rack.

**Very important: If there is any rum leftover you must drink it.