Toasted Pecan & Rum Raisin Oatmeal Cookies

Preheat oven to 350 F. Line two cookie sheets with a Silpat or parchment paper. Set aside.

Put the rum into a microwave safe bowl and microwave it for a few seconds until hot. Add the raisins and soak them in the hot rum for 30-45 minutes. If the rum doesn’t cover the raisins add enough warm water to cover them.

Toast the pecans in a small dry pan over medium heat until they are fragrant, about 5-7 minutes. When done, remove from heat and set aside.

In a small bowl, combine the flour with the baking soda, cinnamon and salt. Set aside.

In a large bowl, cream together the butter and the sugars until light and fluffy. Add eggs one at a time, mixing after each one. Measure and add in the vanilla. Gradually add in the flour mixture, a little at a time. Don’t over mix.

Chop the toasted pecans.

Stir oats and chopped pecans into the batter mixture. Drain off about half of the rum and add the raisins and a little of the soaking liquid into the batter and mix to combine.

Place spoonfuls onto the prepared baking sheets and place in your preheated 350 F oven for 10-12 minutes. Cool on the pans for one minute before removing cookies to a wire rack. Repeat with remaining dough.

Cookies are extra delicious still warm.