Ingredients

The following ingredients have 36 Servings
  • 1/2 cup dark or spiced rum (plus a little warm water to cover raisins if needed)
  • 1 cup raisins (any kind - I use a blend)
  • 1 cup unsalted butter (softened)
  • 1 cup dark brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour (1-1/2 cups if you're not using soaked raisins)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 3 cups old fashioned oats
  • 3/4 cup toasted pecans

Instruction

  • Soak the raisins in hot rum for 30-45 minutes. If the rum doesn't cover the raisins add warm water.
  • Meanwhile, toast the pecans in a small dry pan until fragrant, about 5-7 minutes.
  • Preheat your oven to 350° and line rimmed baking sheets with parchment or silicone mats.
  • In a small bowl, combine the flour with the baking soda, cinnamon and salt. Set aside.
  • Cream together the butter and the sugars until light and fluffy. Add eggs one at a time, mixing after each one. Measure and add in vanilla. Gradually add in the flour mixture, a little at a time. Don't over mix.
  • Chop the toasted pecans and drain most of the rum raisin liquids. Stir in oats, raisins and chopped pecans.
  • Place spoonfuls onto a prepared baking pan and place in your preheated oven for 10-12 minutes. Let cool on the pan for 2 minutes before transfering to a wire rack.