Rum Raisin Cookies

Dump your raisins in a small bowl and pour enough rum over them to cover. Let them soak anywhere from half an hour to overnight (I let them sit for an hour or two).

Preheat your oven to 375 degrees Fahrenheit. Cream the brown sugar and butter, add vanilla extract and the egg. Mix in flour, and then fold in the soaked raisins. Discard the rum (unless you have an awesome drink recipe for raisin-flavored dark rum, in which case fill me in!).

Drop heaping tablespoons onto a nonstick cookie sheet. My heaping tablespoons are probably more like 2 tablespoons. I only get 8 cookies out of this recipe, but my cookies are probably way bigger than they should be. Bake for 12 minutes. Try to resist eating them for breakfast at work because then you’ll be all self conscious about having rum breath at 8am.