Raisin Oatmeal Cookies

If you’re here to find the absolute best way to make Raisin Oatmeal Cookies, you’re in the right place. We’re going to soak our raisins in rum, and that’s exactly how you know you’ve found the right recipe. This recipe makes one dozen cookies, but you’re going to want to double it–trust me!

I really hope no one is here to debate whether or not raisins belong in cookies. I like to think those ‘other people’ found my Oatmeal Chocolate Chip Cookies recipe, and they’re going to stay over there.

But for the rest of us, or maybe just you and me, we’re here for the raisins! My oatmeal raisin cookie is the BEST because we soak the raisins in rum before folding them into the dough.

Why I Love This Recipe For Oatmeal Raisin Cookies

If you love rum raisin ice cream, you’re going to love this cookie recipe! I actually had rum raisin white chocolate mousse on the streets of Paris recently and haven’t stopped thinking about it. Ever since that day in Paris, I decided I’m incorporating rum into all desserts that contain raisins! I hope you’re with me on this!

Speaking of, have you had my rum raisin waffle French toast? You would love it!

The rum brings a warm flavor, but it also makes the raisins even softer and chewier. There’s nothing like a soft chewy raisin in a soft, chewy oatmeal cookie!

I also want to talk about how this recipe contains warming spices, like cinnamon and allspice to compliment the dark rum. It’s basically the best version of an oatmeal cookie ever.

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Oatmeal Raisin Cookie Ingredients

• Raisins. One-half cup of raisins. I use regular raisins, but you could use golden raisins if you prefer those. The only difference between regular and golden raisins is that the golden ones have been treated with sulphur dioxide to prevent them from turning dark in the drying process.
• Dark Rum. Two tablespoons of dark spiced rum is my first choice, but regular dark rum is fine, too! I don’t recommend white rum, because it doesn’t really bring much flavor. If you’re against baking with alcohol, I would use two tablespoons of warm water with 1/2 teaspoon of vanilla extract in it instead of the rum.
• Butter. Three tablespoons of unsalted butter, softened.
• Brown Sugar. Three tablespoons of brown sugar, light or dark brown sugar are both great here.
• Granulated Sugar. Three tablespoons of granulated white sugar.
• Egg Yolk. This recipe needs one egg yolk from one large egg; reserve the egg white for another use.
• Flour. Six tablespoons of all-purpose flour (or 1/4 cup + 2 tablespoons).
• Baking Powder. One-quarter plus one-eighth of a teaspoon of baking powder.
• Baking Soda. One-quarter teaspoon of baking soda.
• Cinnamon. One-half teaspoon of ground cinnamon.
• Allspice. One-quarter teaspoon of ground allspice.
• Salt. One-quarter teaspoon of fine sea salt.
• Oats. One-half cup of rolled oats, often labeled ‘old fashioned rolled oats.’

How to Make Raisin Oatmeal Cookies

1. Preheat the oven to 350-degrees Fahrenheit. Add the raisins to a small bowl, and pour the rum on top. Stir to combine, and let sit for at least 20 minutes.

2. Meanwhile, in a mixing bowl, cream together the butter and sugars using an electric mixer on medium-high speed, about 1-2 minutes.

3. Add the egg yolk, and beat to combine.

4. In a small bowl, whisk together the flour, baking powder and soda, cinnamon, allspice, and salt. Add half of it to the butter and sugar mixture, mixing until just combined. Add the remaining dry ingredients, and beat til combined. Do not over mix. 

5. Stir in the oats and raisins (include any rum that was not absorbed).

6. Divide into 12 balls and bake 13-15 minutes, or until golden brown. Don’t be afraid to let these cookies get a little color–the browned butter and rum flavor combo is delicious.

Oatmeal Raisin Cookies Recipe Tips

• Rum – Use a dark spiced rum for maximum flavor here. Also, be sure to include all of the soaking liquid from soaking the raisins.
• Oats – Use rolled oats or old fashioned oats. Do not use steel-cut oats or quick oats for this recipe.
• Spices – If you want classic oatmeal raisin cookies, omit the allspice. I just like the floral flavor it brings, but typical oatmeal raisin cookies only contain cinnamon. Don’t feel like you have to buy a new spice jar just to make these cookies! Just add extra cinnamon :)

Why are my Oatmeal Raisin Cookies flat?

My recipe contains plenty of add-ins, so the cookies are nice and craggly, just the way they should be. If another recipe is giving you trouble, consider adding more oats to bulk it up, and make sure your butter isn’t too warm.

How to Store Oatmeal Rum Raisin Cookies

Store these cookies in an airtight container on the counter for up to 3 days (if they last that long!) You can store already baked cookies in air-tight containers for up to 3 months.

Can you freeze Oatmeal Raisin Cookie Dough?

This might be an unpopular opinion, but I don’t recommend freezing this dough for a few reasons. Over time, oats absorb moisture (and turn into oatmeal, you know), and so during freezing, the moisture content of this dough changes drastically. If you want to try this anyway, I recommend *not* baking them from frozen. Defrost them fully before baking. Also, I noticed in my own experiments that the raisins became slightly tougher in the final baked good after some time in the freezer. So, it’s truly best to bake these cookies right away.

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Yield: 12 cookies

Rum Raisin Oatmeal Cookies

Print

Oatmeal cookies made with dark rum.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1/2 cup raisins
• 2 tablespoons dark rum
• 3 tablespoons unsalted butter, softened
• 3 tablespoons brown sugar
• 3 tablespoons sugar
• 1 egg yolk from 1 large egg
• 1/4 cup + 2 tablespoons flour
• 1/4 + 1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 + 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon salt
• 1/2 cup rolled oats

Instructions

1. Preheat the oven to 350.
2. In a small bowl, stir together the raisins and dark rum. Set aside and let soak.
3. In a medium bowl, cream together the butter and sugars for 1-2 minutes. Once thoroughly combined, add the egg yolk.
4. In a small bowl, whisk together the flour, baking powder and soda, cinnamon, allspice, and salt. Add half of it to the butter and sugar mixture, mixing until just combined. Add the remaining dry ingredients, and beat til combined. Do not over mix. Stir in the oats and raisins (include any rum that was not absorbed).
5. Divide into 12 balls and bake 13-15 minutes, or until golden brown. Don't be afraid to let these cookies get a little color--the browned butter and rum flavor combo is delicious.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 61mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 2g

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