Dark Rum Oatmeal Raisin Cookies

Sometimes you want a cookie…

…And sometimes you want a shot.

These cookies provide you with the best of both worlds.

Cookie, meet Dark Rum.

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.

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

Either way, I wasn’t complaining.

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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

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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?

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.

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.

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.

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

Questions:

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.

85 comments on “Dark Rum Oatmeal Raisin Cookies”

  1. Ha ha, a new “Mommy’s Little Helper” we have here, I see. Love these! Nice and festive, just in time for the holidays :-)

  2. These looks great and never thoughts of adding dark rum in before. very nice!

  3. Do you think I could do this with bourbon? If not, I’ll just drink the bourbon and I’ll like ANY flavor.

  4. I love rum. And it’s funny you posted this now, because I’ve just been emailing back and forth with a friend about an idea for a whiskey old-fash cookie. I’ve made whiskey brownie balls in the past that are awesome. Clearly, I’m not averse to baking with alcohol. ;)

    • LMK if you get this comment reply in your inbox like normal. Experimenting with a new way of comment replying from my dashboard rather than from the post itself.

      And yes, you could use some rum or whiskey cookies in your life these past few days…hope today was better!!

  5. its funny I am not a huge rum fan on its own but I love rum when its in desserts! it gives it a nice sweet and spicy flavor. I bet these cookies are SO good and given taht my favorite are oatmeal raisin…WITH RUM?! I mean how could you go wrong!!

  6. Do I like rum? What kind of a question is that? ;) These look delicious!

  7. I wouldn’t know. I’m underage. However, these cookie DO look amazing. ;)

  8. Yum! I don’t drink, but I do love to put alcohol in baked goods. It really adds that “je ne sais quoi” element sometimes!

  9. The cookies look great and they look crispy! Ii love flat crispy cookies! I love Rum, but I love it in margaritas! :) I bet it would be good in cookies too!!

  10. Perfect timing! I literally just googled “booze cookies” yesterday. I’m thinking these with Kahula… :)

  11. “Not sure if it was the sugar putting me in a trance. Or the rum. Either way, I wasn’t complaining”.

    Love your comment! I was laughing! :-)

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  13. Mmm! catching up on my reader, obviously! these look good, and I might just like the flavor of rum! I’m not a fan as a drink – tastes like college. ;)

  14. Another fabulous dessert recipe from you, these look amazing. Awesome pics too, very vibrant.

    1. Sure, but in moderation!
    2. Yes, but again in moderation because sweets and alcohol tend to be strong for me.

  15. Your timing is impeccable! I was voraciously craving an oatmeal cookie yesterday and think the addition of rum is sheer genius. Happy to have found your blog!

  16. I’m a vodka girl, but these sound (well look) delicious!

  17. You just took already amazing oatmeal cookies to a whole new level. I’m drooling over here.

  18. Great, thanks, I will! My cousin and I are going to do a big make-the-ultimate-oatmeal raisin cookie baking extravaganza, so maybe we’ll try both.

  19. I’m dying to try it in a cookie! i like those images yummy :) and i like your blog Averie

  20. I like white rum, but I don’t usually like alcohol in desserts. I did however put alcohol in my creme brulee on Friday (which I am posting the recipe for at the moment), but you can’t taste the alcohol at all. Just tastes like orange.

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  22. These look great. I’ve never thought to add dark rum to cookies, but it’s a great idea! I definitely have no issue with booze in my desserts :-)

  23. 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.

    • 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…

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