Oatmeal and Rum Soaked Raisin Cookies

photo-7

Last week I took a road trip to Asheville with a couple of pals. It was great. It was scenic. It was jam packed with food and drink.

Sometimes displacing myself from home creates a longing for it, but a lot of the time I find myself wishing I could extend my stay at wherever or with whomever I am visiting. You know, for just a couple weeks…or months?

In Asheville, everything just seemed a little more full of life. Or I don’t know- had an extra touch of pizazz. The views were better. The weather was better. The nachos were better. The champagne bar inside the savvy book store was SO COOOOL. I’m sure these mini bouts of obsession were just heightened because of the company of good friends…but the nachos were still so on point.

We wound our way through the blue ridge parkway, ate really good Indian food, and got a little too stoked on 2 vs. 2 foosball. Man, what has happened to that sport/game/elevated table soccer? Which reminds me, anyone getting rid of their foosball table? Because I’m in the business for a free one.

Well I’m home now, and I’ve decided that the only thing which could quell this steady longing for times past was to soak some raisins in rum, throw them in an oatmeal cookie and call it a day.

photo-4

First, soak the raisins in the rum. Just do it (Nike) ((I promise you, whenever anyone says the phrase ‘just do it’, I automatically think of Nike. Something I’m neither ashamed nor proud of)).

I soaked these tender puppies for about an hour, but overnight would probably be ideal. We want the most bang for our buck when it comes to booze in baking. They still tasted rummy after just the hour, so imagine 20+ hours! A smash bang fusion of rum and raisin.

photo-5

The oats and brown sugar in these cookies make for a soft, chewy consistency. I love a soft and chewy cookie, do you? If you don’t, then substitute white granulated sugar for the brown sugar and you’ll get a crispier cookie, baddabing!

photo 2-3

Cookie dough above. Temptation almost beyond what I can bear.

I made these cookies monster size, about 1/4 cup each, and baked for 16-18 minutes. If you decide to go the regular-sized cookie route, bake for 8-10 minutes. Again, if you enjoy a chewier cookie, bake for less (about 8 minutes). If you prefer the crispier edges, watch them until about the 12 minute mark.

photo 1-3

Pre-bake. Post-bake.

photo-6

Pour yourself a glass of whole organic milk, and dunk one of these suckers in while it’s still warm. You could it eat cold, with some skim milk or something- or you could also do the former. However your heart moves you. It’s your batch o’ cookies!

And still, my mind lingers back to the nachos. There was like, some ranch dressing drizzle and fresh sliced avocado on top you guys! Geez. We’re gonna need a nacho post soon.

OATMEAL AND RUM SOAKED RAISIN COOKIES

Recipe adapted from “All About Cookies”

Makes about 14 monster sized cookies or 40 regular sized cookies

2 sticks unsalted butter, softened

1 1/3 cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups old-fashioned rolled oats

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1 1/3 cups rum soaked raisins

Position a rack in the center of the oven. Preheat the oven to 325 degrees and line cookie sheets with parchment paper. On medium speed of an electric mixer, beat your sugar and butter until light and fluffy. This might take 3-5 minutes, but it is well worth the wait. Once your butter mixture is fluffy, beat in eggs one at a time, about 1 minute each. Add 1 teaspoon vanilla, and beat for an additional minute.

In a separate bowl, whisk together the oats, flour, baking soda, and salt. Add dry ingredients to butter mixture all at once, stirring together with a spatula or spoon until just combined. Fold in the rum soaked raisins.

To make monster-sized cookies, drop by the 1/4 cup full, spacing about 2 inches apart. Bake until the cookies are golden brown, about 16-18 minutes. To ensure even baking, rotate the pan halfway through cook time.

For regular sized cookies, drop by heaping teaspoonfuls and bake for 8-10 minutes. Allow cookies to cool on the pan for a few minutes before moving to a wire rack to finishing cooling completely.

Zing! You have yourself a batch of chewy, delicious morsels from heaven. I really think you should jump on this cookie train. And the rum-soaking raisin train. And I hope you are on the nacho train everyday…I definitely have been lately (which is actually a really bad idea)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s