Oatmeal Cookies With Rum Soaked Raisins Recipes

RUM RAISIN OATMEAL COOKIES

Steps:

• Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
• Preheat oven to 350.
• Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
• Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
• Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
• Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
• Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

OATMEAL RUM RAISIN COOKIES

Steps:

• 1. In a small bowl, combine the raisins, rum, and grated orange zest. Allow to soak for 30 minutes until most of the rum is absorbed. You can also do this the night before to give the raisins a good long soak.
• 2. In a medium bowl, whisk together the flour, rolled oats, ground cinnamon, baking powder, and salt.
• 3. In a separate large bowl (or the bowl of your stand mixer, fitted with the paddle attachment), cream together butter and sugar until light and airy, about 5 minutes. (Or about 2 to 3 minutes if using the stand mixer.) Add the eggs in one at a time, making sure to scrape down the sides with each addition. Mix until well-combined.
• 4. Switching to a spatula, add the flour mixture into the wet in two parts. Finally, add the rum-infused raisins, grated orange zest, and any leftover rum. Mix well so the raisins are well-distributed in the dough. Refrigerate at least 1 hour so they don't become too flat when they bake.
• 5. Preheat your oven to 350°F (180°C) about 20 minutes before ready to bake. Line two baking sheets with non-stick parchment paper. Portion the cookies into 1 Tablespoon-sized mounds (or more if you like it bigger) and place at least an inch apart on your baking sheet.
• 6. Bake cookies for 13 to 15 minutes or until the edges are lightly golden brown. Let sit on the baking sheet for about 2 minutes before removing to a rack to cool. Store in an airtight container for about a week.

OATMEAL-RUM COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
• Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.

OATMEAL COOKIES WITH RUM-SOAKED RAISINS

Steps:

• Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
• Heat oven to 400 degrees (I found 375 worked better for me.).
• Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
• Mix all the dry ingredients (except nuts and oats).
• and add to butter mixture.
• Stir in oats, raisins and nuts.
• Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

OATMEAL RAISIN COOKIES IV

Steps:

• Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
• Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

OLD-FASHION RUM RAISIN COOKIES

Steps:

• Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
• Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.