Rum Raisin Cookies

 

My husband just got Sara Kieffer’s “100 Cookies” for me. My mom loves Rum Raisin so I was excited to see this cookie recipe. I only soaked the raisins for 20 min; next time I want to try soaking the raisins for an hour. I love this cook book. There is quite a variety of cookies and they are not too complicated to follow.

Rum Raisin Cookies (from “100 Cookies” from Sara Kieffer)

Ingredients

·        ¾ cup raisins

·        ½ cup rum (could probably use less next time and just enough to cover raisins, note will need 1 tablespoon for batter)

·        2 cups rolled oats

·        ¾ teaspoon baking soda

·        ¾ teaspoon salt

·        ½ teaspoon ground cinnamon

·        12 tablespoons (1.5 sticks) unsalted butter at room temperature

·        1 cup granulated sugar

·        ½ cup brown sugar

·        1 teaspoon grated orange zest

·        1 large egg

·        1 teaspoon pure vanilla extract

Directions

1)     In a medium bowl, combine the raisins and the rum. Let raisins soak for 20 min to 1 hour. Drain the raisins and reserve the rum.

2)     Adjust oven rack to the middle of oven and preheat to 350 degrees F.

3)     In a small bowl, whisk oats, flour, baking soda, salt, and cinnamon

4)     In bowl of standing mixer, beat butter on medium speed until creamy for about 1 min. Add granulated and brown sugars and orange zest and beat on medium speed until light and fluffy, about 2-3 min. Add egg, vanilla, and 1 tablespoons of reserved rum and mix on low speed to combine. Add flour mixture and mix on low speed until just combined. Add the raisins and mix on low speed until combined

5)     Form the dough into 3 oz balls (1/4 cup). Place 4 or 5 cookies equally distanced apart. Bake the cookies until doughballs have spread flat but are puffed slightly to the center. Lift one side of sheet pan up about 4 in and gently let it drop down against the oven rack so the edges of the cookies set and center falls back down. After the cookies puff up again in 2 min, repeat lifting and dropping the pan. Repeat several more times to create ridges around the edge of the cookie. Bake for 15-16 min in total until cookies have spread out and edges are golden brown but centers are lighter and not fully cooked. (I made my cookies smaller and baked first for 8 min, tapped, baked 2 min and tapped, baked 2 more min and tapped, and then final 2 more min.)

6)     Transfer the pan to wire rack. Let the cookies cool for 10 min, then move them to a wire rack to finish cooling.