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.
Enjoy! And if you give this Pecan Rum Raisin Oatmeal Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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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I love oatmeal cookies at the best of time but when they contain rum?! Even better! These look amazing!
I love otmeal cookies. I love raisins. And hmmm I love rum.
I must try them.
I LOVE oatmeal raisin cookies, and have always wanted to try a recipe for them. These look absolutely delicious!!!
Mmm such a yummy sounding cookie!
not to go all ina on you, but these seriously have the volume turned up. i die!
I don't know how you didn't just eat all that dough. These look simply amazing!
TOASTED pecan!!!!! I love you.
oatmeal cookies are my favorite. Must make these!
Mmm. Boozey baked goods. These look awesome!
Must buy rum…
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
This is a awesome recipe…YUMMY
Oooh, rum raisins sound like a decadent upgrade from regular oatmeal raisin cookies. Fantastic!
I wanted to make these after just seeing the ingredient picture. Lovely!
These cookies look soft, moist and tender – an awesome twist on the traditional 😀
Choc Chip Uru
Latest: No Bake Fudgy Fridge Biscuits
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.
These could easily become my new favorite cookies! I mean rum raisins and pecans!! Load me up!
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!
oh yum! These look great.
No questions here – more rum!! These look thick, chewy, and delicious!
Did you actually use dark brown sugar in this recipe, in the photos, it looks like you used light brown sugar.
Hi Jackie… yes I did. It looks lighter probably because of the sunlight hitting it. 🙂
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!
Great idea to soak the raisins in rum. These sound and look sooo good. Love the name you gave these cookies too!
Good lookin cookie! And booze makes everything better 😉
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!!
Awesome! Glad you liked them! 🙂
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;)
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
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?
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!
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
Made these with a couple of small changes:. 1/2 coconut oil and 1/2 butter, 1 1/2 cup oats and 1 1/2 cup Great Grains cereal crunched up. My raisins soaked in the rum for a couple of days before I got a chance to make the cookies. Turned out great.
I decided to try this recipe thinking, that with all the yummy ingredients you couldn’t go wrong. Sorry to say, they were a real disappointment. Really flat and boring in taste.