Oatmeal Rum Raisin Cookies

• Ingredients

  • 1 cup raisins
  • ¼ cup Captain Morgan Spiced Rum
  • 1 cup salted butter
  • ¾ cup granulated sugar
  • ¾ cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 tsp. real vanilla extract
  • 1½ cups all-purpose flour
  • ½ tsp. salt
  • 2 cups old-fashioned rolled oats
  • 1 Cup Pecans.

• Baking & Spices

  • 1 tsp baking soda

Found on mirlandraskitchen.com

Description

Ingredients

• 1 cup raisins
• ¼ cup Captain Morgan Spiced Rum
• 1 cup salted butter
• ¾ cup granulated sugar
• ¾ cup firmly packed dark brown sugar
• 2 large eggs
• 1 tsp. real vanilla extract
• 1½ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 2 cups old-fashioned rolled oats
• 1 cup pecans
• 1 cup raisins
• 1/4 cup Captain Morgan Spiced Rum
• 1 cup salted butter
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 tsp. real vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups old-fashioned rolled oats
• 1 cup pecans

Directions

• Preheat the oven to 400 F.
• Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid.
• Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
• In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
• Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
• Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
• When the raisins are ready add them and any remaining liquid to the dough. Beat in on low until incorporated.
• Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
• Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.
• Preheat the oven to 400 F.
• Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid.
• Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
• In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
• Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
• Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
• When the raisins are ready add them and any remaining liquid to the dough. Beat in on low until incorporated.
• Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
• Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.