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Recipe: Rummy Oatmeal Raisin Cookies
By estar | December 22, 2008
Every Christmas, I go on a baking rampage and my repertoire always includes baking a huge batch of cookies. While my signature is a version of the Toll House chocolate chip cookie, Daniel requested for a rum and raisin cookie this year to feed his *alcoholic* colleagues. After tweaking a basic online recipe, I found the perfect proportions to produce a delicious cookie that stays soft and chewy even after a week!
Rummy Oatmeal Raisin Cookies
1 1/4 cup plain flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup salted butter
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 tsp rum essence (use vanilla if you can’t find rum essence)
1/3 cup rum
1 cup raisins
1 1/2 cups quick-cooking oatmeal
Directions
1. Bring the raisins and rum to a gentle boil, then remove from heat and let cool. Alternatively, nuke them in a microwave for 5 min then let cool.
2. Preheat oven to 175ºC and line a baking pan with a non-stick baking sheet.
3. Sift the flour, baking powder, baking soda, cinnamon and nutmeg together.
4. Cream the butter and sugars until light and fluffy.
5. Beat in the egg and essence.
6. Fold in the sifted mixture.
7. Stir in the cooled raisins and liquid, followed by the oatmeal.
8. Drop teaspoonfuls of dough onto a non-stick baking sheet and bake for 8 min. When in doubt, it’s better to under-bake slightly rather than over-bake, to avoid hard cookies. Remove from oven and let cool completely on a wire rack before storing.
To store soft cookies, place them in an airtight container. If keeping for more than a week, periodically place a slice of white bread overnight in the container to reintroduce moisture and keep the cookies from getting hard.
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