Hi Everyone, I’m Karyn and I blog over at Pint Sized Baker and Dieter’s Downfall. Yes, I have two blogs about desserts – I’m addicted to sugar and indulge my sweet-tooth often. While Julie is off getting married I’m here to share these ridiculously good Rum Raisin Oatmeal Chocolate Chip Cookies. I know that Julie loves to spike her treats so I’ve soaked my raisins for an entire week in dark rum before baking with them. Yes, the waiting was killing me, but the results were so good!
Rum Raisin Oatmeal Chocolate Chip Cookies
Rum Soaked Raisins:
- 1 1/2 cup raisins
- Dark rum about 1/2 – 3/4 cup
- 1 1/4 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups old fashioned rolled oats
- 12 tablespoons unsalted butter
- 1 1/2 cup packed bark brown sugar
- 1 egg
- 1 1/2 cups chocolate chips
- 1 teaspoon vanilla
- Sea salt optional
Rum Soaked Raisins:
Place the raisins into a plastic container and cover them with the rum. Cover the container and set it aside for at least 48 hours, but up to a week is better. Shake the container half way through the soaking time. The raisins should absorb almost all of the rum.
Preheat the oven to 350 degrees F and line a baking sheet with parchment or a silicone mat.
Mix the flour, baking powder, baking soda and salt together and set aside.
Beat the butter and sugar until it’s light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture on low speed until it’s just combined.
Hand stir in the chocolate chips and raisins. Add up to 1 tablespoon of the excess rum (from soaking the raisins), discard the rest.
Measure out a tablespoon of batter and place them on the prepared cookie sheet. Bake for 15 minutes. The edges should be browned but the center will still be pale. Remove from the oven and sprinkle a little sea salt over them. Let the cookies rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
Enjoy your adult Rum Raisin Oatmeal Chocolate Chip Cookies with a big glass of milk.