Drunken Raisin Oatmeal Cookies |
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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 14 |
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This is my co-worker's favorite version of oatmeal raisin cookies, everytime I make them, they are eaten almost as soon as I put the package out to share. This was inspired after I made carrot pudding for the second time ever, my DH's favorite holiday dessert, and his need for rum sauce to pair with it, the classic pairing of rum and raisins. It's so popular that i have to make a double batch everytime . Ingredients:
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup brown sugar, lighly packed |
1/2 cup white sugar |
1 1/2 cups rolled oats |
1/2 cup flaked coconut |
3/4 cup vegetable oil (can not be substituted with olive oil) |
2 eggs, lightly beaten |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg (optional) |
1 cup raisins |
1/8 cup white rum (may subsititute with spiced rum, but then omit nutmeg) |
Directions:
1. Soak raisins for atleast 2 hours in boiled water mixed with rum, may be done for as long as a week prior to use note: the longer you soak the raisins in the rum, the stronger the rum flavor. When ready to use, drain most of the excess moisture off.
2. When ready to make cookies, preheat oven to 350 F, grease cookie sheets.
3. In a large bowl combine dry ingredients, in a smaller bowl combine wet ingredients, make well in centre of dry ingredients. Mix well using a wooden spoon or hands. Fold in raisins.
4. Roll dough into walnut sized balls, place about 2 inches apart on cookie sheet, flatten slightly by hand.
5. Bake for 10-12 minutes, cookies should be ver light brown and chewy. Cool for a few minutes on cookies sheets before placing on wire racks to cool.
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