Dark Rum Oatmeal Raisin Cookies


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Sometimes you want a cookie…

Dark Rum Oatmeal Raisin Cookies stacked

…And sometimes you want a shot.

Dark Rum Oatmeal Raisin Cookies stacked with myers's rum and raisins in the background

These cookies provide you with the best of both worlds.

Cookie, meet Dark Rum.

Dark Rum Oatmeal Raisin Cookies stacked with myers's rum and raisins in the background

I used to be be able to drink with the best of them, but since becoming a mom my coffee-chugging abilities are about all the power drinking I do anymore.

Yes, I’ve turned into a total lightweight and I actually felt a happy, mellow calmness come over me after eating a couple of these cookies.

Dark Rum Oatmeal Raisin Cookies stacked with raisins in the background

Not sure if it was the sugar putting me in a trance.  Or the rum.

Either way, I wasn’t complaining.

Dark Rum Oatmeal Raisin Cookies stacked


Dark Rum Oatmeal Raisin Cookies

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:  Preheat oven to 350F.  Combine rum and raisins in a small bowl and set aside.  In a microwave-safe bowl, melt the butter.  Add the sugars to the melted butter and whip by hand with a spoon until mixed.  Allow mixture to cool a bit before adding the egg (just cool enough so you don’t end up with scrambled eggs) and stir.  Then add all remaining ingredients & stir.  Finally, fold in the soaking raisins and rum, including any rum that did not absorb into the raisins and was at the bottom of the bowl.

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.

Yields approximately 15-16 cookies


The cookies are soft, very chewy, and the rum adds a rich flavor to the overall dough.

Adding the alcohol seemed to make them lighter and airier than normal cookies, and also a little browner.  Guess dark rum would have that effect, eh?

Dark Rum Oatmeal Raisin Cookies stacked If you’re concerned about adding rum to these cookies, you could omit it, of course.

But we’re talking a mere two tablespoons of rum in an entire batch of cookies.  Not very much alcohol per cookie when you break it down.

Dark Rum Oatmeal Raisin Cookies stacked Two tablespoons used to be my chaser.  After my shots.   Life has changed just a wee bit over the years.

Plus baking probably neutralizes some of the alcohol’s effects; the alcoholic content is baked off while the rum flavor remains.

Dark Rum Oatmeal Raisin Cookies stacked with bowl of raisins

If you try these, I’d love to know your thoughts.  Or if you catch a buzz.

You could try serving them at holiday parties or family gatherings and perhaps they’ll help folks chill and mellow out a bit.  ‘Tis the season for all that family-togetherness, after all.

Dark Rum Oatmeal Raisin Cookies stacked

And if you’d prefer virgin cookies, may I suggest these Oatmeal Raisin Cookies.

Oatmeal Raisin Cookies stacked


1. Do you like rum?

I do, but if you don’t like rum…

Or don’t like raisins (I know some people don’t)…

…You could try vodka and dates.

Grand Marnier and dried mango.

Triple Sec and dried blueberries.

Really you could go in so many directions.  I may just try that.  Sounds like fun taste-testing!

2. Do you like alcohol in desserts or in recipes?

Oh I do and here are a few drunky dessert recipes alcohol-containing recipes

Dark Rum Caramel Sauce

Bananas Foster (Vegan, GF)

Spike the agave mixture in Raw Vegan Apple Crumble with rum

Vanilla Baileys Slushie

It’s almost the weekend, right?  A good excuse to start spiking the dough.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. Hi, Averie! I just baked these oh-so-yummy cookies! Just like all of your recipes, this did not disappoint! Perfectly sweetened! I added 1/4 cup of flour as mine turned out too sticky. I should have made 2 batches as they were gobbled up as soon as it came out of the oven! Thank you and keep those recipes coming please!

    1. Thanks for the 5 star review and glad these were gobbled up and thanks for your vote of confidence with my recipes!

      Good call on knowing to add 1/4c flour if they were sticky, way to listen to your baking instinct!

  2. Loved this recipe! I used scotch instead as that is my husband’s go to. Next time I will try Fireball Cinnamon Whiskey — can’t wait. Still eating this batch. I doubled the recipe so I could use the whole stick of butter. I soaked my raisins first thing. There was maybe a tablespoon not absorbed. The batter was perfect with no tweaks at all. I did put the batter in the refrigerator while waiting for the oven to heat — a little sticky and that’s not always great with my scoop. The only surprise was you couldn’t tell there was alcohol added, but I’m without it the flavor would have been different. Oh, and one other thing — no salt? I added 1/2 teaspoon as usually that measurement is similar to the baking soda measure. Got about 48 cookies. So many other cookie recipes I want to try – can’t wait!!!

    1. Thanks for the 5 star review and glad you loved this! Keep me posted how they go with Fireball!

      Salt, personal preference, so glad you took the liberty to add it.

    1. I always use unsalted and then add salt as necessary, but you can do it the other way around using salted butter and omitting the salt.

    1. Yes that’s what I used – based on how dry your raisins were and how much they soak up will dictate the dryness or moistness of the dough. You may have to make some adjustments & tweaks.

      1. Oh yes i Did! i enjoy recipes where i can adjust =) thank u Averie.
        I’ll come back here and make some of the things you have here.
        Best wishes from Spain. Ani.

  3. I’ve made these cookies twice now and both times they barely spread out. First time I thought it was cause I used unbleached flour, but this 2nd time I use regular white all purpose. I’m using brand new baking soda and baking powder so that can’t be it. The flavors are good, it’s just that I was expecting a chewy flat cookie not a semi-chewy ball.

    1. I’ve made them a few times and both times they spread a lot for me..not sure what to say. Things to consider off the top of my head is the amount of liquid, i.e. rum, in your dough. My dough was fairly moist/wet because my raisins don’t seem to soak up tons of the rum; therefore I dump the excess from the soaking bowl right into the cookie dough, as indicated in the recipe. Perhaps that’s why mine spread more than yours? Not sure but just a thought…