I haven’t been doing a good job with the blog lately, and as much as it annoys me, there isn’t anything I can do about it at this point. I was able to execute zero of my grand plans for Christmas recipes this year, and frankly speaking, I’m just too exhausted to catch up. I’m still lucky though because my backlogs are filled with Christmas-appropriate recipes, like this one for Oatmeal Rum Raisin Cookies.
I made this a while back and loved it so much I decided to save it for a “special occasion”. For some reason, I only ever publish certain recipes when the timing feels right. Well I guess this time it works out for me. If it weren’t for my weird tendencies I wouldn’t have anything to share with you all today.
These Oatmeal Rum Raisin Cookies are exactly as advertised– a grown-up, boozed-up version of your classic oatmeal raisin cookies. I’ve fallen in love with rum raisin since I started baking at home and have been itching for every chance to use it in recipes. Some people hate raisins, period, but for me, I think raisins are appropriate additions to certain things. They are great in baked goods, but I don’t really like them in salads and savory dishes.
The best way to enjoy raisins though, in my opinion, is when they’ve been rum-ified. You can easily swap out normal raisins in your favorite baked goods for rum raisins if you’re feeling a bit fancy, and it instantly ups your baking game.
[READ ALSO: Rum Raisin Cinnamon Swirl Bread Recipe]
The process for making these cookies is simple, with the additional step of marinating your raisins beforehand. These aren’t your throw everything in a bowl and bake kind of cookies though, and what I mean by that is you have to refrigerate the dough before baking for optimal texture. Let’s talk about the steps in a bit more detail shall we?
As mentioned, first thing is to soak your raisins in rum and a bit of orange zest. There are times I would use big strips of orange peel when I soak, but because I actually wanted these orange bits in my cookies as well, I made sure to grate them finely.
I highly recommend soaking them overnight to allow the rum to get absorbed by the raisins really well. You’ll see how plump the raisins will become once they soak the liquid in. There will be barely any left. If you prefer a lighter flavor, you can probably soak them for an hour or so. (But what would be the point in making them Oatmeal Rum Raisin Cookies though?)
The raisins go in at the last stage of mixing, after you’ve combined your wet and dry ingredients. And then once everything is combined, it’s very important to pop these into the fridge to chill for at least 1 hour.
You want to bake the batter cold so that it doesn’t spread flat inside the oven. Baking by batch, you should scoop out only enough cookie dough for the tray that will go into the oven then return the rest of the batter in the fridge.
With these cookies, it’s best to bake the cookie batter mounds cold. Remember to use a fresh baking sheet for the next batches, or one that didn’t just come out of the oven.
I’ve tried baking this recipe with cold dough and room temperature dough and I can assure you that the difference in appearance, shape, and texture of the cookies differ night and day. If you want a chewy piece of cookie, you’ll want the more chubby ones you can only get with refrigerated dough.
Look at that perfectly golden and chewy interior! It’s just the right thickness for a pleasurable munch too. (This picture makes me want to reach into my computer.)
These cookies are on the sweet side, but I must say, the orange in the rum makes a huge difference in the eating experience. There’s a fruity, slightly candied taste to the cookies without compromising that unique oatmeal raisin flavor. (It’s especially apparent around the crisp edges.) The scent is amazing too!
These cookies are great with milk, or even with coffee, but what makes them even better is that they will make amazing things to share this holiday season. It’s something familiar but with a twist!
Makes about 2 dozen cookies, depending on size
- 1 cup raisins
- ¼ cup dark rum
- 1/4 teaspoon grated orange zest
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup white sugar
- 2 large eggs, room temperature
- 1. In a small bowl, combine the raisins, rum, and grated orange zest. Allow to soak for 30 minutes until most of the rum is absorbed. You can also do this the night before to give the raisins a good long soak.
- 2. In a medium bowl, whisk together the flour, rolled oats, ground cinnamon, baking powder, and salt.
- 3. In a separate large bowl (or the bowl of your stand mixer, fitted with the paddle attachment), cream together butter and sugar until light and airy, about 5 minutes. (Or about 2 to 3 minutes if using the stand mixer.) Add the eggs in one at a time, making sure to scrape down the sides with each addition. Mix until well-combined.
- 4. Switching to a spatula, add the flour mixture into the wet in two parts. Finally, add the rum-infused raisins, grated orange zest, and any leftover rum. Mix well so the raisins are well-distributed in the dough. Refrigerate at least 1 hour so they don't become too flat when they bake.
- 5. Preheat your oven to 350°F (180°C) about 20 minutes before ready to bake. Line two baking sheets with non-stick parchment paper. Portion the cookies into 1 Tablespoon-sized mounds (or more if you like it bigger) and place at least an inch apart on your baking sheet.
- 6. Bake cookies for 13 to 15 minutes or until the edges are lightly golden brown. Let sit on the baking sheet for about 2 minutes before removing to a rack to cool. Store in an airtight container for about a week.
The post These Oatmeal Rum Raisin Cookies will knock your socks off appeared first on The Tummy Train.