I add rum to everything: bread pudding, hot apple cider, and my favorite, oatmeal raisin cookies. These cookies avoid the dry, mealy texture of most unfortunate oatmeal cookies; instead, they're dense, sweet, and crunchy with just a punch of spiced rum flavor. A friend of mine used this recipe and said her father ate 15 cookies in one day!
1.5 cups walnuts
1.5 cups raisins
1/4 cup spiced rum
1.5 cups unbleached all-purpose flour (7.5 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter (1/2 pound)
1 cup sugar (7 ounces)
1 cup dark brown sugar (7 ounces)
2 extra large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
Roast the walnut halves at 350 degrees for 5 minutes, then coarsely chop. As soon as you can smell the nuts, they're perfectly toasted.
While the nuts are getting toasty, add rum to raisins and microwave for 30 seconds, then set aside to cool and soak for at least 15 minutes. Try one or two, just for fun.
Whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat together butter, sugar, and brown sugar with an electric mixer until light and fluffy. Get your (clean) fingers in there and break up any brown sugar lumps.
Slowly beat in eggs and vanilla by hand with a whisk. The mixture should be smooth and creamy.
Slowly add the flour mixture and gently whisk together.
Dump in the oats, walnuts, and raisins, including the excess raisiny rum. Old-fashioned oats are definitely the best; they're much thicker and chewier than rolled or quick-cooking oats. A 3-tablespoon ice cream disher works amazingly to scoop out the batter into equal balls.
Try not to crowd the batter since the cookies will spread in the oven. Squish each ball down a bit with a damp (clean) hand. Bake at 350 degrees for 12 minutes.
Soft-baked and golden brown.
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