These thin and crispy oatmeal cookies with rum raisins are absolute perfection – crispy, buttery, and completely addictive – I dare you to eat just one!
Cookies were my first foray into the world of baking. I had zero clues what I was doing, but I loved cookies and so did everyone I fed them to. Since those first days baking cookies, I have probably eaten my body weight in cookies and I have no regrets. If I ever have to grab grocery store cookies, I always go for the oatmeal raisin cookies because they are the most likely to taste somewhat homemade. Even so, there are definite standouts in the oatmeal cookie category. Today I’m sharing the best oatmeal raisin cookies I’ve ever made or tasted (I might be a little biased). Although the ingredients are simple pantry staples, the cookies are ridiculously delicious. I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you.
oatmeal cookies with rum raisins recipe
- two and half cups of all-purpose flour
- one and quarter teaspoons baking soda
- one and half teaspoons salt
- one cup of unsalted butter, at room temperature
- four tablespoons of shortening (or ghee, solid coconut oil)
- one cup of granulated sugar
- one cup of brown sugar
- one and half teaspoons vanilla extract
- two eggs, room temperature
- one cup of raisins
- quarter of a cup rum
In a mixing bowl, sift the baking powder and flour. Baking soda tends to clump, so sifting it guarantees you wont be serving someone a mouthful of baking soda.
Whisk the dry ingredients together.
In a mixing bowl with electric mixer attached, cream the butter. Once soft and fluffy add the granulated and brown sugar. Mix on medium speed for three minutes.
Once the mixture is soft, add the vanilla extract. Adding flavorings to fat, before the flour, will make the flavor more intense.
Add the eggs one at a time. Combine on medium to low speed until incorporated. The eggs must be room temperature or it will stiffen the butter and change the consistency of the batter and baked cookies.
Add the dry ingredients to the wet mixture all at once. Stir just until evenly incorporated.
Soak the raisins in the rum for at least thirty minutes. Drain the excess rum before adding to the dough.
Add the raisins to the batter and stir on low until evenly combined.
Line a baking sheet with parchment paper. Use a portion scoop (or an ice cream scoop) to make your cookies as uniform as possible, and place on the parchment paper. Cookies will spread, so do not overcrowd them.
Refrigerate the dough at least thirty minutes before baking.
Bake in a preheated oven at one hundred ninety degrees C for twelve to fifteen minutes.
Serve warm with a glass of milk and find yourself floating to heaven.