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.
Toasted Pecan & Rum Raisin Oatmeal Cookies
- 1/2 cup dark or spiced rum, plus a little warm water to cover raisins if needed
- 1 cup raisins, any kind - I use a blend
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure 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 ground cinnamon
- 3/4 teaspoon kosher salt
- 3 cups old fashioned oats
- 3/4 cup toasted pecans
- Soak the raisins in hot rum for 30-45 minutes. If the rum doesn't cover the raisins add warm water.
- Meanwhile, toast the pecans in a small dry pan until fragrant, about 5-7 minutes.
- Preheat your oven to 350° and line rimmed baking sheets with parchment or silicone mats.
- 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 and drain most of the rum raisin liquids. Stir in oats, raisins and chopped pecans.
- Place spoonfuls onto a prepared baking pan and place in your preheated oven for 10-12 minutes. Let cool on the pan for 2 minutes before transfering to a wire rack.
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