Description

Experience a bold twist on a classic favorite with these monster-sized, boozy cookies that feature raisins soaked in premium dark rum. Thick, chewy, and packed with hearty rolled oats and warm cinnamon, these decadent treats are designed for those who want a sophisticated dessert with a punch.

Ingredients

1.5 cups raisins
0.5 cup dark or spiced rum
1 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats

Cook Mode Prevent your screen from going dark

Instructions

Place the raisins in a small bowl and pour the rum over them, allowing them to soak for 1 to 2 hours until plump, then drain.
Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter with the brown and white sugars for about 2 minutes until the mixture is creamy and pale.
Add the eggs and vanilla extract to the butter mixture and beat until the dough is glossy and fully combined.
In a separate medium bowl, whisk together the flour, baking soda, and cinnamon until evenly distributed.
Slowly mix the dry ingredients into the wet base on low speed, then fold in the rolled oats and the rum-soaked raisins.
Scoop large portions of dough onto the prepared sheets, leaving ample space for the cookies to spread.
Bake for 10-12 minutes until the edges are golden brown, then let rest on the sheet before moving to a wire rack to cool.

Notes

To ensure your cookies have the perfect monster-sized structure, avoid using instant oats as they lack the necessary chew of old-fashioned rolled oats. If you have time, soaking your raisins overnight will allow them to absorb even more rum flavor, making the final result even more aromatic and moist.

Prep Time: 2 hours 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American