Rum Raisin Oatmeal Cookies

Raisins ‘n’ Rum.

Rum Raisin Oatmeal Cookies / Especially Edible

I don’t drink. So you might have wondered what happened to the rum left over from my banana rum bread. I could have just shoved it to the back of the shelf and forgotten about it, but just because I don’t like alcohol in its liquid form (in baked goods it’s an entirely different story) doesn’t mean I wanted to waste a perfectly good bottle of rum. Let’s just say I could never disappoint Captain Jack Sparrow in that way.

Besides, it took effort to get that rum. First I had to be laughed at by the Albertsons clerk when I asked where they kept their liquor. Answer: in a liquor store, stupid. (When I say I don’t drink, I seriously mean I’ve never drank. I had never bought anything stronger than a Hard Mike’s before my banana bread project.) Then I had to wander humiliatingly around the state liquor store before finally giving up and asking the guy behind the desk where to find the rum. I wanted the smallest bottle they had, not the giant bottle like the ones my parents keep at the top of their pantry. (Is that weird? They don’t have unruly teenagers or short drunks in the house that they have to hide the booze from.) He produced something squat and plastic from behind the counter and I handed over my five bucks, all the while wondering whether I was getting ripped off, being conned into buying the most expensive rum in the place in the same way that a naive, college-freshman me was sold the most expensive pair of snow tires in upstate New York. But even if it was expensive for the airline-style bottle I took home, five bucks is five bucks: less money than a fancy bag of pastry flour.

Rum Raisin Oatmeal Cookies / Especially Edible

So that’s the back story. Moving on to the cookies: I have a standing request from my father for oatmeal raisin cookies. I often soak the raisins in boiling water before mixing them into the dough to plump them up, but I’ve never tried rum. Let me say that it worked. The flavor profile, as a Food Network or Top Chef snob might say, was rich and subtly . . . rummy? All right, so I’m terrible at describing food. Just make the recipe. You’ll love it, I promise.

Rum Raisin Oatmeal Cookies / Especially Edible


Rum Raisin Oatmeal Cookies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 18 cookies


3/4 cup raisins

1/2 cup dark rum

1/2 cup butter, softened

3/4 cup brown sugar, packed

1 large egg

1 tsp. vanilla extract

2 Tbs. molasses

1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

1 3/4 cup old-fashioned oats


Boil rum and raisin in a small saucepan over medium heat. Cover, remove from heat, and let sit for 30-45 minutes, until the raisins have absorbed the rum.

Preheat oven to 350 degrees.

Whisk together flour, baking soda, salt and oats in a small bowl. Set aside.

Cream together the butter and sugar, then beat in the egg, vanilla and molasses. Stir in dry ingredients. Fold in raisins and any remaining rum that wasn't absorbed.

Bake on parchment-lined baking sheets for 12-15 minutes. Let cool for 2-3 minutes on baking sheets, then remove to a wire rack to cool completely.

Recipe from A Pastry Affair

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