Oatmeal Cookies with Rum-soaked Raisins

By • June 6, 2010 3 Comments

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Author Notes: This recipe comes from back in the day when panty-hose were invented because skirts got so short! It was shared by my friend, the late (sadly) Barbara Cooper, who made these cookies for all her special friends. This recipe is part of her legacy. I added the rum. The cookies stay soft because of the cooked, soaked raisins, and the raisins also stay soft.ChefJune

Makes 6 - 7 dozen

  • 1 cup raisins
  • 1 cup dark rum
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 1 1/4 cups dark brown sugar, lightly packed
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon Rumford's baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon Saigon cinnamon (I use Vann's)
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 2 cups rolled oats (not the quick kind)
  • the previously prepared raisins
  • 1/2 cup chopped, toasted walnuts
  1. Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes). Drain liquid into measuring cup. Add water (or rum) to make 1/2 cup of liquid
  2. Heat oven to 400 degrees F.
  3. Cream butter and sugar. Stir in eggs and vanilla until well mixed. Stir in the raisin liquid.
  4. Mix all the dry ingredients except oats and nuts together and add to butter mixture:
  5. Stir in the oats, raisins and nuts. At this point, you can refrigerate the dough overnight, but be sure to let it warm up a bit before making the cookies.
  6. Drop rounded teaspoons of dough about 2 inches apart on ungreased cookie sheets. Bake in the preheated oven for 8 - 10 minutes. Cool on cake racks.

More Great Recipes: Cookies|Desserts

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about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made these on Sunday. They are, quite possibly, the best oatmeal cookie I've ever eaten. The combination of the rum flavor (pleasantly noticeable in the raisins) and the spices called for make a cookie best described as luxurious. I reduced the cloves to 1/4 teaspoon, added the tiniest pinch of ground ginger, substituted 3/4 cup of dark brown sugar for the white sugar, and used light instead of dark rum, because that was all I had on hand. I also used Mexican vanilla. These cookies are divine. ;o)


about 5 years ago ChefJune

June is a trusted source on General Cooking.

so glad you like them. Yes, I think they taste much better than they describe. ;)


about 5 years ago ChefJune

June is a trusted source on General Cooking.

I would like to enter this recipe as a Wild Card for Week 52.