New year, new baking trends, right? Sure that sounds like an awesome idea. I’ll get it it, I swear. But I was just feeling an old staple this weekend. Nothing like oatmeal raisin to make you feel all cozy and nostalgic. Basically the winter blanket of cookies. And I need that winter blanket right about now. For some reason, the seven winters I have lived in the east coast have done nothing to curb my hatred of cold. Which is where cookies come in. Especially these cookies. And sometimes I like to do nice things for people. Alert the media. What is going on? My boyfriend loves Oatmeal Raisin Cookies (as most guys do, I have discovered) and as my favorite taste tester, he has to start the year off on the right cookie.
I usually use the recipe on the back of the Quaker Oats box, but this time decided to pump up the flavor and put my own spin on it. So yes, there is alcohol in these. Shocked? I know, me either. My biggest issue when making oatmeal raisin cookies is that I don’t like puny raisins. So my solution to get plump, juicy raisins? Soak them in rum, obviously. This results in huge raisins, with a smoky, sweet flavor. These are the perfect comfort cookie to jumpstart your year off right.
Pumped Up Oatmeal Raisin Cookies
- 1/2 cup (1 stick) butter, softened
- 3/4 cup firmly packed brown sugar
- 1 eggs
- 1 teaspoon vanilla
- ¾ cup cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 1 ¾ cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins, soaked in ¼ cup of dark rum
- To prepare raisins: put raisins in medium bowl. Pour ¼ cup of dark rum over raisins until all are soaked. Pour water over until all raisins are covered. Let stand for at least 30 minutes (I let mine seep for 2 hours).
- Preheat oven to 350°F.
- In large mixing bowl, beat butter and sugars on medium speed of electric mixer until creamy, add eggs and vanilla; beat well.
- Add flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well on low, but be careful not to over mix.
- Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*I doubled this recipe, since I was making cookies to send to friends. This will make about 2 dozen cookies.