Here we are at day 4, more than halfway down, how are you holding up? In cookie overload yet? Myself and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
I had to do it, you know it was going to come from me sooner or later – some sort of adult-ish cookie was going to go appear during #cookieweek. There was honestly no way around it, separating my liquor cabinet from my baking pantry is a difficult task, I just love the flavor that spirits brings to baked goods.
Now unlike my other spirit infused baked goods this one should be fine for the kids to indulge in. Our raisins take a nice soak in some spiced rum and then those rum soaked raisins plus any remaining rum gets added to the cookie dough, which then gets baked out in the oven. Using a nice dark spiced rum also means you don’t need to break into your spice cabinet to season up these cookies like you might regular oatmeal raisin cookies. I swear these might just be some of the easiest cookies to toss together. Perfect for unexpected visitors and they stay fresh for awhile, so pack them away to mail to friends and loved ones!
- 1 cup raisins
- ¼ cup dark spiced rum
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups old fashion oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup pure cane sugar
- 2 large eggs, room temperature
- Heat your oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
- In a small bowl combine the raisins and spiced rum. Let sit for 20-30 minutes.
- In a medium bowl, combine the flour, oats, baking powder and salt.
- In the bowl of your stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer cream your butter and sugar until light and airy, about 2-3 minutes.
- Add the eggs, one at a time until combined and scrape the sides down.
- Mix in the flour mixture in two parts, then add the raisins and any leftover rum in the bowl.
- Using a scoop the cookies onto your prepared baking sheet - about 1½ tablespoons in size - with an inch in between each cookie.
- Bake for 13-15 minutes or until the edges are lightly golden brown. Let sit for one minute before removing to a rack to cool.
- Store in an airtight container for about a week to week and a half.
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