Ingredients

The following ingredients have 4 Servings
  • 1 cup raisins
  • 1/2 cup spiced rum
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • ground
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • softened to room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • granulated
  • 1 egg
  • large
  • 1 teaspoon vanilla extract
  • 1 1/2 cup oats
  • old-fashioned rolled

Instruction

  • Combine raisins and rum in bowl
  • Let sit 2-24 hours (the longer the stronger)
  • In a large bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream the butter, brown sugar and granulated sugar together for 1-2 minutes until well-combined
  • Add in the egg and vanilla extract, and mix until fully combined
  • Slowly mix the flour mixture and continue mixing until just combined
  • Add the oats and raisins, and mix until fully combined, making sure to scrape down the sides of the bowl as needed
  • Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes
  • Meanwhile, preheat the oven to 350°F
  • Line two large baking sheets with parchment paper or silicone baking mats and set aside
  • Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon-sized balls of cookie dough onto the prepared baking sheets
  • Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake
  • Bake in separate batches for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set
  • Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling