#Raisin oatmeal cookies recipe full

See the recipe card for full information on ingredients and quantities. Butter: I use salted butter for this recipe, but unsalted will also work.Rolled Oats: Don’t use instant oats and definitely not steel cut oats – just good old regular rolled oats are what you need.Rum: You need to use the real thing…rum raisin extract is actually too intensely flavored for the raisins.Ingredients you need for this recipe ingredient notes and substitutions It’s not just a snack cookie it’s a dessert cookie. It gave the cookie the taste of Christmas. I added a little orange zest to the butter and sugar creaming stage. I never cared for oatmeal cookies before I made these, but this recipe has made an oatmeal cookie convert. These are fantastic! I made them for a friend who loves oatmeal raisin cookies. If a tropical vacation turned into a cookie, it would be this one…and if you want to pile some rum raisin ice cream in between two of these cookies and make the world’s best ice cream cookie sandwich, I say YAY YOU! A soft, substantial, warm from the oven oatmeal cookie, packed with raisins that had spent an hour soaking in some rum. So one day I decided to put the two of them together. This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more.Who doesn’t love a nice oatmeal cookie, especially one stuffed with plump juicy raisins, right?Īnd who doesn’t love some rum raisin ice cream? 🙋🏼‍♀️.

My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes. I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. You can use a cookie dough scoop to make perfect scoops of dough.Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.

Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.

Recipe Notes, Alternatives, and Thoughts: