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
6 - 7 dozen
unsalted butter (1 1/2 sticks)
1 1/4 cups
dark brown sugar, lightly packed
extra large eggs
pure vanilla extract (I use Nielsen-Massey)
2 1/2 cups
unbleached all-purpose flour
Rumford's baking powder
fine sea salt
Saigon cinnamon (I use Vann's)
freshly ground nutmeg
rolled oats (not the quick kind)
the previously prepared raisins
chopped, toasted walnuts
In This Recipe
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
Heat oven to 400 degrees F.
Cream butter and sugar. Stir in eggs and vanilla until well mixed. Stir in the raisin liquid.
Mix all the dry ingredients except oats and nuts together and add to butter mixture:
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.
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.