The Pioneer Woman Tasty Kitchen
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Rum Raisin Oatmeal Cookies

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Level: Easy

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Description

Rum-soaked raisins go perfectly with a “healthier” version on the traditional oatmeal cookie. Perfect for the holiday season.

Ingredients

  • ½ cups Rum
  • 1 cup Raisins
  • 1-½ cup Oats
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sea Salt
  • 1 whole Banana, Mashed
  • ¼ cups Nonfat Vanilla Greek Yogurt
  • ¼ cups Sugar
  • ½ cups Packed Brown Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350ºF. Line 2 cookie sheets with Silpat mats or parchment paper.

In a small saucepan, combine rum and raisins. Bring to a boil, and let simmer 3 minutes. Turn heat off and let set.

Meanwhile, in a bowl combine oats, flour, cinnamon, baking soda, and salt.

In a mixing bowl add banana, yogurt, sugar, and brown sugar. Cream until mixture is well incorporated. Now add in the egg and vanilla. Mix well again.

Slowly add in dry ingredients to wet ingredients. Mix just until blended. Drain rum from raisins and add them into the cookie dough.

Drop by tablespoonfuls onto cookie sheets. Bake 7-10 minutes until edges start to brown. Remove from cookie sheet and let cool on wire rack.

Note: These cookies will be really soft, even after baking. Eat them anytime breakfast or dessert!

Enjoy.

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