OATMEAL RUM RAISIN COOKIES
Buttery cookies loaded with pecans, raisins and Captain Morgan Spiced Rum! The combination makes a decadent, moist bar perfect at Christmas or any time.
Provided by Mirlandra
Categories Cookies
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 F.
- Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid while you prepare the rest of the dough.
- Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
- In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
- Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
- Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
- Add the pecans and raisins. Include any extra liquid that was not absorbed by the raisins in 20 minutes. Beat in on low until incorporated.
- Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
- Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.
Nutrition Facts : Calories 233 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 173 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
OATMEAL-RUM COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
- Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.
OATMEAL COOKIES WITH RUM-SOAKED RAISINS
If you like rum, give these a try. I was looking for an oatmeal cookie with rum and although I would only give it four stars if I was rating it, the rum flavor is nice for a change in an oatmeal cookie. I found it on by internet by Chef June.
Provided by Lighthouse Rita
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 16
Steps:
- Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
- Heat oven to 400 degrees (I found 375 worked better for me.).
- Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
- Mix all the dry ingredients (except nuts and oats).
- and add to butter mixture.
- Stir in oats, raisins and nuts.
- Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CLASSIC OATMEAL-RAISIN COOKIES
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
- Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
- In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
- Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams
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