1/2cupdark or spiced rumplus a little warm water to cover raisins if needed
1cupraisinsany kind - I use a blend
1cupdark brown sugarfirmly packed
1teaspoonpure vanilla extract
2cupsunbleached all-purpose flour1-1/2 cups if you're not using soaked raisins
3cupsold fashioned oats
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.