Toasted Pecan Rum Raisin Oatmeal Cookies

In these pecan rum raisin oatmeal cookies, raisins soak in rum then blended with toasted pecans in oatmeal cookie dough! An adult twist on a great cookie!

Today’s plan was to bake up some yummy oatmeal and pecan cookies.

cookies

That was until my mind went to the rum chilling in my freezer. Why yes… why wouldn’t I soak my raisins in warm rum to get them all drunk and delicious? I mean ever since this post I’ve been dreaming about all kinds of boozy cookies. Because let’s face it… boozy cookies is so 2012.  And so far 2012 has been boozy…err wait… amazing!

If rum isn’t your thing then just soak them in hot water or not at all. The rum kind of jazzes these cookies up, but can be omitted if you like. Just decrease the flour amount by a half a cup.

I soaked my raisins in a half a cup of spiced rum, any golden or dark rum will do… just make sure you stay away from the Bacardi, that will not work here. I topped off the rum with a little hot water to completely submerge the raisins. If I didn’t use the rest of the rum I would have probably just used that instead. But you do what you want. To add more rum or to not add more rum… THAT is the question… or is it hmmmm.

In a large bowl add in the butter with the sugars.

Blend until light and creamy.

Add each egg in, one at a time and blend well after each one.

Add a teaspoon of vanilla and blend for a sec.

Combined the flour with the salt, cinnamon and baking soda.

Toss in a little at a time and mix just until combined. Don’t over mix or you risk your cookies being tough.

Where do I get off thinking my tiny hand mixer is going to handle oatmeal cookies? The very second I added in the oatmeal I knew I should have used my Kitchen Aid. Dang it.

I drained off about half of the rum and added the raisins and a little of the soaking liquid in too, aaaaand I had to start mixing by hand with a spatula.

Chop up the toasted pecans and add them in too.

Spoon out cookie dough onto a prepared pan and bake at 350 degrees for 10-12 minutes. Let them cool for a few minutes before transferring them to a wire rack.

Your gonna love these pecan rum raisin oatmeal cookies! Even my seven-year-old who swears she hates raisins like these, and that’s saying a lot! The rum really enhances the raisin-y flavor and the toasty-ness of the pecans is phe-nom-inal; I was so totally impressed! I highly highly recommend eating these still warm! So good I curled up and took a nap, promptly after consuming seven a few.

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Toasted Pecan & Rum Raisin Oatmeal Cookies

Yield: yields 3 dozen

Ingredients:

1/2 cup Dark or Spiced Rum {plus a little warm water to cover raisins if needed}

1 cup Raisins {I like the mixed kind}

2 stick Unsalted Butter, softened

1 cup Dark Brown Sugar, firmly packed

1/2 cup Sugar

2 whole Eggs

1 teaspoon 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 Cinnamon

3/4 teaspoon Kosher Salt

3 cups Old Fashioned Oats

3/4 cup Toasted Pecans

Directions:

Soak the raisins in hot rum for 30-45 minutes. If the rum doesn't cover the raisins add warm water. Toast the pecans in a small dry pan until fragrant, about 5-7 minutes.

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. Stir in oats, raisins and chopped pecans. Place spoonfuls onto a prepared baking pan and place in your preheated 350 degree oven for 10-12 minutes. Cool for one minute before removing to a wire rack. Repeat with remaining dough.

Cookies are extra delicious still warm.

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33 Responses to “Toasted Pecan Rum Raisin Oatmeal Cookies”

  1. #
    1
    london bakes — February 8, 2012 at 12:29 pm

    I love oatmeal cookies at the best of time but when they contain rum?! Even better! These look amazing!

  2. #
    2
    Anna — February 8, 2012 at 12:38 pm

    I love otmeal cookies. I love raisins. And hmmm I love rum.
    I must try them.

  3. #
    3
    Kiersten — February 8, 2012 at 12:47 pm

    I LOVE oatmeal raisin cookies, and have always wanted to try a recipe for them. These look absolutely delicious!!!
    <3 Kiersten

  4. #
    4
    Katrina @ Warm Vanilla Sugar — February 8, 2012 at 12:53 pm

    Mmm such a yummy sounding cookie!

  5. #
    5
    Heather (Heather's Dish) — February 8, 2012 at 1:03 pm

    not to go all ina on you, but these seriously have the volume turned up. i die!

  6. #
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    Laurie {Simply Scratch} — February 8, 2012 at 1:06 pm

    Haaa Heather!!

  7. #
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    Cassie/Bake Your Day — February 8, 2012 at 1:10 pm

    I don't know how you didn't just eat all that dough. These look simply amazing!

  8. #
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    Blog is the New Black — February 8, 2012 at 1:23 pm

    TOASTED pecan!!!!! I love you.

  9. #
    9
    Maria — February 8, 2012 at 1:48 pm

    oatmeal cookies are my favorite. Must make these!

  10. #
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    Kait Lunny — February 8, 2012 at 2:47 pm

    Mmm. Boozey baked goods. These look awesome!

  11. #
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    Made in Sonoma — February 8, 2012 at 3:15 pm

    Must buy rum…

  12. #
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    Anonymous — February 8, 2012 at 4:04 pm

    Wow-These look delish! I love rum and usually have it on hand…so this will be my next treat! So far everything I've tried has been a huge hit in my household (especially the spinach and artichoke dip-wow!). Thank you for the great recipes! Always look forward to reading your post!- Hugs from Wisconsin

  13. #
    13
    Aarthi — February 8, 2012 at 4:52 pm

    This is a awesome recipe…YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

  14. #
    14
    Kiri W. — February 8, 2012 at 5:07 pm

    Oooh, rum raisins sound like a decadent upgrade from regular oatmeal raisin cookies. Fantastic!

  15. #
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    Lindsay @ Pinch of Yum — February 8, 2012 at 6:14 pm

    I wanted to make these after just seeing the ingredient picture. Lovely!

  16. #
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    Choc Chip Uru — February 8, 2012 at 6:17 pm

    These cookies look soft, moist and tender – an awesome twist on the traditional 😀
    Thanks!

    Cheers
    Choc Chip Uru
    Latest: No Bake Fudgy Fridge Biscuits

  17. #
    17
    marthameetslucy — February 8, 2012 at 6:39 pm

    Why did I have to read this right after I made oatmeal cookies? Now I'm looking at them thinking "You could have had rum but you DON'T. You're a pathetic excuse for a cookie."

    Then I ate one and apologized to the cookie for hurting its feelings.

  18. #
    18
    Steph — February 8, 2012 at 7:31 pm

    These could easily become my new favorite cookies! I mean rum raisins and pecans!! Load me up!

  19. #
    19
    Isabelle @ Crumb — February 8, 2012 at 7:54 pm

    Rum and raisin is one of my very favourite ice cream flavours… so clearly, I am all over the idea of translating that flavour to an oatmeal cookie. Brilliant!

  20. #
    20
    Maria @ Orchard Bloom — February 9, 2012 at 12:41 am

    oh yum! These look great.

  21. #
    21
    Erin — February 9, 2012 at 1:58 am

    No questions here – more rum!! These look thick, chewy, and delicious!

  22. #
    22
    Jackie — February 9, 2012 at 3:42 am

    Hi Laurie

    Did you actually use dark brown sugar in this recipe, in the photos, it looks like you used light brown sugar.

  23. #
    23
    Laurie {Simply Scratch} — February 9, 2012 at 4:14 am

    Hi Jackie… yes I did. It looks lighter probably because of the sunlight hitting it. 🙂

  24. #
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    Sally @ Spontaneous Hausfrau — February 9, 2012 at 2:05 pm

    The only thing I'm missing for these is the booze and seeing those cookies with those big chunks of pecan in them is motivating me to say screw the rum and make them right now. They look GREAT!

  25. #
    25
    CouponClippingCook — February 10, 2012 at 6:53 am

    Great idea to soak the raisins in rum. These sound and look sooo good. Love the name you gave these cookies too!

  26. #
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    Margaret Murphy Tripp — February 12, 2012 at 1:53 am

    Good lookin cookie! And booze makes everything better 😉

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    Heather — June 28, 2012 at 7:45 am

    I”ve never been a fan of oatmeal raisin cookies (why raisins when chocolate chips work just fine??) but everyone I know seems to love them, so I’ve been looking for an interesting and yummy recipe! This is great!! I soaked the raisins in spiced rum- yum! And I used quick oats and vanilla paste instead of vanilla extract- this cookie recipe really hits the spot. very flavorful and delish! Thanks!!

    • simplyscratch replied: — July 1st, 2012 @ 12:09 am

      Awesome! Glad you liked them! 🙂

  28. #
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    Michele West — August 11, 2013 at 6:03 pm

    These are fantastic! I used walnuts instead of pecans and soaked the raisins in brandy. Even my husband who “says” he dislikes raisins has already put away 3 of them;)

  29. #
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    Cindy Fournier — May 18, 2014 at 12:45 pm

    O .M .G . !! I made these yesterday and while i was rushing forgot to add my dry ingredients ! lol I had all the wet and the oatmeal , rolled em up ( put em in the freezer for 10 min ) and baked . They were so Awesome ! ( I made mine without the rum or raisins ) . Going at it again today , well I have to use those dry ingredients i have from yesterday , right . lol . Besides everyone loved them .thanks so much . xo

  30. #
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    Victoria Gesell — June 18, 2014 at 2:07 am

    I’m making these lovelies tomorrow and had a quick question! Why wouldn’t a Bacardi Gold rum work for soaking the raisins as mentioned above? Is it a flavor issue or a critical mistake that changes the raisins/batter/result?

    • Laurie McNamara replied: — June 18th, 2014 @ 9:30 am

      Hi Victoria! I would think it would work just fine. I haven’t tried it with Bacardi gold but I think you should go for it! Enjoy!

  31. #
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    Cheryl — November 23, 2014 at 6:27 am

    Hi Laurie, I just tried your cookie recipe. While the taste is very nice but the texture turned out to be a little cakey. Any idea what went wrong? Thanks 🙂 I love your recipes

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