Thick, Soft and Chewy Oatmeal Raisin Cookies

• Produce

  • 3/4 cup Raisins

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 1/2 cup Rolled oats

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 3/4 cup Flour
  • 1/2 cup Granulated sugar
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter

• Beer, Wine & Liquor

  • 1 tbsp Rum

Found on kitchennostalgia.com

Description

Directions

• In a small bowl, soak raisins in the mixture of 1/2 cup warm water and 1 tablespoon rum until raisins become soft (about 10 minutes). Drain.
• Place butter, granulated sugar, brown sugar, salt and nutmeg in a mixing bowl. Mix on low speed until light and fluffy, about 2-3 minutes.
• Add egg and vanilla extract and blend in.
• Add flour, baking powder and rolled oats. Mix until just combined (do not overmix, or gluten will develop).
• Blend drained raisins in last.
• Take 2 tablespoons of dough at a time, spoon on baking sheet lined with baking paper, or form into a ball. Place cookies 2 apart.
• OPTIONAL STEP: Place cookies in refrigerator for at least 30 minutes to prevent them from spreading too much.
• Bake in preheated 350 F (175 C) oven for 13-15 minutes or until the edges of cookies are brown and the top of cookies are light in color.