Name: Cookies: Toasted Pecan Rum Raisin Oatmeal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1/2 cup dark or spiced rum (plus a little warm water to cover raisins if needed); 1 cup raisins (any kind - I use a blend); 1 cup unsalted butter (softened); 1 cup dark brown sugar (firmly packed); 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 2 cups unbleached all-purpose flour (1-1/2 cups if you're not using soaked raisins); 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 3 cups old fashioned oats; 3/4 cup toasted pecans

Cookies: Toasted Pecan Rum Raisin Oatmeal

In these pecan rum raisin oatmeal cookies, raisins soak in rum then blended with toasted pecans in oatmeal cookie dough! An adult twist on a great cookie! Today’s plan was to bake up some good oatmeal and pecan cookies

Serves 18 cookies

Prep 20 minutes

Cook 30 minutes

Total 50 minutes

Jump to the recipe

Today’s plan was to bake up some tasty oatmeal and pecan cookies.

That was until my mind went to the rum chilling in my freezer. Why yes… why wouldn’t I soak my raisins in warm rum to get them all drunk and savory? I mean ever since this post I’ve been dreaming about all kinds of boozy cookies. Because let’s face it… boozy cookies is so 2012. And so far 2012 has been boozy…err wait… standout!

To Make These Toasted Pecan Rum Raisin Oatmeal Cookies Gather:

dark or spiced rum
raisins
unsalted butter
dark brown sugar
granulated sugar
eggs
pure vanilla extract
unbleached all-purpose flour
baking soda
ground cinnamon
kosher salt
old fashioned rolled oats
toasted pecans

If rum isn’t your thing then only soak them in hot water or not at all. The rum kind of jazzes these cookies up, but can be omitted if you like. Only decrease the flour amount by a half a cup.

Soak 1 cup raisins in 1/2 cup of spiced rum, any golden or dark rum will do. I would recommend to stay away from coconut rums like Bacardi, that will not work here. Top off the rum with a little hot water to completely submerge the raisins. If I didn’t use the rest of the rum I would have probably simply used that instead. But you do what you want. To add more rum or to not add more rum? THAT is the question.

In a large bowl add 2 sticks unsalted butter, butter with 1 cup dark brown and 1/2 cup granulated sugars.

Blend until light and creamy.

Add 2 eggs, one at a time and blend well after each one.

Add 1 teaspoon of vanilla and blend for a sec.

In a separate bowl, measure and add 2 cups unbleached all-purpose flour with 1 teaspoon each cinnamon and baking soda and 3/4 teaspoon kosher salt.

Gradually add a little of the flour mixture at a time and blend until only combined. Don’t over mix.

The quite second I added in 3 cups oatmeal I knew I should have used my Kitchen Aid. Dang it.

I drained off about half of the rum and added the raisins and a little of the soaking liquid in too, aaaaand I had to start mixing by hand with a spatula.

Chop up the 3/4 cup toasted pecans and add them in too.

Spoon out cookie dough onto a prepared pan and bake at 350° for 10-12 minutes. Let them cool for a few minutes before transferring them to a wire rack.

Your gonna love these pecan rum raisin oatmeal cookies!

The rum genuinely enhances the raisin-y flavor and the toasty-ness of the pecans is phe-nom-inal; I was so completely impressed! I highly highly recommend eating these still warm! Deeply good I curled up and took a nap, promptly after consuming seven a few.