Raisins bathed in rum, then stirred into a buttery oatmeal cookie dough. You deserve some rum with your whole grains.
Preheat the oven to 350ºF.
In a small bowl, stir together the raisins and dark rum. Set aside and let soak.
In a medium bowl, cream together the butter and sugars for 1-2 minutes. Once thoroughly combined, add the egg yolk.
In a small bowl, whisk together the flour, baking powder and soda, cinnamon, allspice, and salt. Add half of it to the butter and sugar mixture, mixing until just combined. Add the remaining dry ingredients, and beat till combined. Do not over mix. Stir in the oats and raisins (include any rum that was not absorbed).
Divide into 12 balls and bake 13-15 minutes, or until golden brown. Don’t be afraid to let these cookies get a little color—the browned butter and rum flavor combo is delicious.
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I thought these were excellent! I despise raisins, so I left them out. Instead, I poured the rum over the oats and let it sit until I was ready to put the oats in. Excellent cookie! Also, it makes a small batch so you don’t have a bunch of leftovers sitting around tempting you. I actually only got 10 average sized cookies from my batch.
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