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
Bananas Foster (Vegan, GF)
Spike the agave mixture in Raw Vegan Apple Crumble with rum
It’s almost the weekend, right? A good excuse to start spiking the dough.
they should be called pirate cookies ;D that’s what i always think of when i think of rum.
how did you know a cookie and a shot was exactly what i needed at about 11 a.m. this morning. long day at work!!
i’m not a rum FAN per se (bad experience sophomore year of college), but i am a big enough fan of oatmeal raisin cookies…and your recipes!…that i will give this a shot. if my husband finds me passed out on the couch, though, with a plate of cookie crumbs, i’m baling you!
Avery, your photos are always stunning, but the third photo down should be in a food museum. Wow. I also stopped by to let you know I gave you the Liebster “favorite” Blog award!
Thanks so much, Lisa, for the photography compliments. The 3rd one down is the one I submitted to the food sites and they took it; so thank you.
And the award…off to check that out, too. Thank you!
You always find a way to make baked goods even more fun! Love
Your pictures are so beautiful!! Looks scrumptious. :)
Yum! I am not really a dark rum fan so much as the lighter rums – or vanilla rum (hello awesomeness). But darker rum works well in baking I think. I can almost taste these.
Oh Ive had vanilla rum…stellar.stuff. That combined with malibu in a pina colada, yes indeed.
neat combo, averie!
i do not like run and i do not like alcohol…but i fully realize i am in the minority!
have a great aft!
Mmm, rum is my drink of choice – Captain, specifically! ;)
those look yummy! ;)
I’m not a huge rum fan, but I love it in desserts and baked goods. My friend makes this super delicious chocolate rum cake with extra rum in the glaze. It definitely gives you that warm fuzzy feeling. :)
These cookies sound great! Oatmeal raisin is one of my favorites.
triple sec and dried blueberries sound AMAZING…but I do like rum, so….
woman with the way you bake, I’d pretty much love to sample ANYTHING you make! You have me drooling, daily.
When I was a kid my Mom use to preserve raisins and dates in moonshine. Then at Christmas she would use the raisins in her shortbread recipe. No joke! LOL
I like the way your mom thinks! :)
yesss, this made my morning! I love rum (especially with rootbeer!), and I’m dying to try it in a cookie! :D
Glad to hear it made your morning!
I love the flavor of rum– reminds me of summers in the Bahamas :-) This sounds like a perfect mix of summer and fall, with the oatmeal cookie aspect!
summers in the Bahamas…I’ll take that any day :)
I love dark rum and although I’ve put it in cakes/brownies before, I don’t think I’ve ever tried it in cookies. I must give this a whirl!
Enjoy!!
What a great idea just in time for the holidays…or the weekend ;) I’ve had rum balls before which make me feel a little woozy. I think tart dried cherries might be good in this recipe too.
I bet they would be great. I don’t keep them on hand but if I did, yum!