Oatmeal Rum Cookies 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.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
• Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
• Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.

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 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.