Ingredients List
- 2 tbsp dark rum
- 1/2 c raisins (I used TJ’s Raisin Medley)
- 1/4 c butter, melted (1/2 stick)
- 1/2 c brown sugar
- 1/3 c white sugar
- 1 egg
- 1 c flour (plus more as needed, see directions)
- 1 c whole rolled oats (plus more as needed, see directions)
- 1/4 tsp (heaping) baking soda
- 1/4 tsp (heaping) baking powder
- 3/4 tsp cinnamon
- 1 tsp vanilla extract
Directions
Examine your batter and based on how well your raisins did or did not soak up the rum, you may need to add more flour/more oats if the batter is looking too wet. My raisins did a poor job of soaking up the rum so I added another 1/4 c flour and another 1/4 c oats to get the batter into cookie dough consistency. Use common sense and judgment.
Also, chilling the dough in the freezer for 10 minutes before baking will help with wet dough and chilled dough will result in cookies that spread less while baking.
Scoop golf ball sized balls onto a cookie sheet, about 2 inches apart. They do spread. Bake at 350F for 10-12 minutes. Remove from oven even if they don’t look quite done; they will solidify more as they cool. Allow to cool well before removing the cookies from the cookie sheets.