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!

Course Desserts & Sweet Treats

Cuisine American

Keyword cookies, oatmeal, pecans, raisins, rum

Prep Time 20

Cook Time 30

Total Time 50

Servings cookies

Calories 340

Author Laurie McNamara

Equipment

Ingredients

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

Instructions

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.

Nutrition