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.
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!
To Make These Toasted Pecan Rum Raisin Oatmeal Cookies You Will Need:
- dark or spiced rum
- unsalted butter
- dark brown sugar
- granulated sugar
- pure vanilla extract
- unbleached all-purpose flour
- baking soda
- ground cinnamon
- kosher salt
- old fashioned rolled oats
- toasted pecans
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.
Soak 1 cup raisins in 1/2 cup of spiced rum, any golden or dark rum will do. I would recommend to stay away from coconut rums like Bacardi, that will not work here. Top 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.
In a large bowl add 2 sticks unsalted butter, butter with 1 cup dark brown and 1/2 cup granulated sugars.
Blend until light and creamy.
Add 2 eggs, one at a time and blend well after each one.
Add 1 teaspoon of vanilla and blend for a sec.
In a separate bowl, measure and add 2 cups unbleached all-purpose flour with 1 teaspoon each cinnamon and baking soda and 3/4 teaspoon kosher salt.
Gradually add a little of the flour mixture at a time and blend until just combined. Don’t over mix.
Where do I get off thinking my tiny hand mixer is going to handle oatmeal cookies?
The very second I added in 3 cups 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 3/4 cup toasted pecans and add them in too.
Spoon out cookie dough onto a prepared pan and bake at 350° 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!
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.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!