These cookies are in homage to my maternal grandmother, Libby, who believed rum could cure you of almost anything. I remember getting hot rum toddies from her when I had a bad cold. There is nothing better than a drunk 8 year old with a head cold, but heck, it did clear up the cold faster. That and the mustard plasters on the chest, burned like fire but worked. She also made great raisin oatmeal cookies, so these are inspired by her. I added the addition of rum soaked raisins. They do take some time as the raisins need to soak overnight, but the results are well worth it.
Libby’s Spiced Rum Raisin Oatmeal Cookies
Place 1 cup of raisins in a measuring cup and cover with dark spiced rum and leave overnight to allow the raisins to absorb the rum. You can avoid the pre soaking, microwaving the rum and raisins for 3 minutes on high and then leaving them to sit for half an hour until cooled. Once soaked, drain the raisins and reserve the rum for other uses. I do have an upcoming recipe that could use this rum, so hang on to it.
Pre-heat oven to 375 degrees F. Line cookie sheets with parchment paper.
Dry ingredients: (Mix in separate bowl)
1 1/4 cups gluten-free flour (or regular flour)
1 tsp baking soda
2 tsps cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 3/4 cups rolled oats
3/4 cup room temperature butter
3/4 cup white sugar
3/4 packed brown sugar
1 tsp vanilla
1/2 tsp rum extract
Cream butter and sugars until fluffy. Add eggs, vanilla and rum extracts and beat again. Add dry ingredients gradually in 2 lots. Once mixed, add raisins and mix again til raisins are incorporated. Place balls on parchment lined cookie sheets and leave 2 inches between the cookies. Bake for 8-10 minutes until edges are lightly browned. Do not over bake as you want them chewy. Enjoy, Cheers Michele