Danny has been asking for oatmeal cookies for quite some time, but I have never made them. I researched several recipes and came up with one I can call a success. These are moist on the inside, but chewy all around. They pack tons of flavor and were a big hit when I gave out samples. Danny ended up liking them, but still demands a softer, melt in your mouth kind of oatmeal cookie with a creamy filling. So until then enjoy these cookies as I go back to the drawing board.
Recipe
1 oz rum
1 cup golden raisins
1 cup butter, unsalted
1 1/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 eggs
1 3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 cups oats
1 cup pecans (optional)
First, in a small bowl combine rum with raisins and let sit until they are needed.
In a electric mixer fitted with a paddle attachment cream the softened butter and sugars. Add in each egg one at a time and then add the vanilla extract. In another bowl combine the flour, baking soda, salt and spices. With the mixer on low speed add flour mix into the wet ingredients. At this time fold in oats, nuts and raisins. Using a small ice cream scoop place dollops of cookie dough onto the baking sheets 2 inches apart. Slightly flatten with a fork and bake for 8 to 10 minutes, or until golden brown.
These look amazing!
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