Rum Raisin Oatmeal Cookies
Take oatmeal cookies to the next level with this recipe for Rum Raisin Oatmeal Cookies.
Servings: 24 cookies
Ingredients
- 1 cup Thomson raisins
- ½ cup rum
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup quick-cooking oats
Instructions
- Place the raisins in a mason jar and pour the rum over them.
- Seal the jar and allow the raisins to soak for at least 2 hours.
- In a large bowl, cream the butter with both sugars until light and smooth.
- Beat in the egg.
- Add flour and baking soda, stirring until just combined.
- Stir in the oats and raisins, including any liquid remaining in the jar with the raisins.
- Cover and refrigerate for 1 hour.
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Remove the dough from the fridge and scoop it into evenly sized dough balls, placing them on the prepared pan about 2 inches apart.
- Bake in pre-heated oven for 12-15 minutes or until the cookies are golden and the edges are starting to brown. Centres should still be soft.
- Allow cookies to cool on the pan for 2-3 minutes before transferring to a wire rack to finish cooling.
- Store cooled cookies in an air tight container at room temperature for up to 3 days.