Make Ahead
Oatmeal Cookies with Rum-soaked Raisins
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8 Reviews
AdventureGirl
February 14, 2021
Delicious, moist cookie. Did not use mace, none on hand, so replaced with cinnamon. My raisins did not yield any extra syrup after simmering, so just added the 1/2 cup of rum. Baked dough right from mixer without refrigerating for 9 minutes. They did not spread and baked into lovely mounds of deliciousness. Would recommend.
mstv
February 25, 2019
I made these today and they are wonderful. I made a half recipe and used dried currants instead of raisins. I found I only needed to bake them for 8 minutes to get them nicely browned (on the upper middle rack). I made a half recipe and it made 20 cookies so perhaps mine were a little bigger than intended but they seemed quite petite (rather domed and just under 2 inches across). I highly recommend this recipe. One note: I was looking forward to the rum flavor and I wasn't disappointed but these don't have much of an alcohol flavor, just the rum flavor (if that makes sense). So don't hold back on making these if you were concerned they would be too boozy (they're not). I think these would make a marvelous holiday cookie because of all the festive flavors!
AntoniaJames
August 10, 2010
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)
ChefJune
August 11, 2010
so glad you like them. Yes, I think they taste much better than they describe. ;)
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