Rum Raisin Oatmeal Cookies Food

RUM RAISIN OATMEAL COOKIES

Steps:

• Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
• Preheat oven to 350.
• Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
• Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
• Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
• Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
• Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

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 RUM-RAISIN COOKIES

Steps:

• Cream sugars and butter, add vanilla and eggs. Dissolve baking soda and salt in 2 tablespoons warm water and add to mixture. Meanwhile... put raisins in pot, add ½ cup rum, place on stove and simmer until all rum is absorbed or steamed off (a little liquid left in pot is fine, do not pour off) Add dry ingredients and mix well. Then add raisins and nuts. Drop on parchment-lined cookie sheet & Bake at 350 for 10-13 minutes. Allow to cool on cookie sheet. Do not overbake. Majority of alcohol evaporates off, but not recommended for children!

OATMEAL COOKIES WITH RUM-SOAKED RAISINS

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.

RUM AND RAISIN OATMEAL

Steps:

• Place oats and raisins in a large bowl.
• Cover with water and stir
• Microwave for 3 minutes.
• Add rum extract and sugar substitute
• Stir and allow to cool for few minutes.
• variations:.
• use oat bran instead.
• add walnuts.
• add milk.
• serve as muesli by adding milk to uncooked oats
• add pineapple in stead of or in addition to raisins.

DRUNKEN RAISIN OATMEAL COOKIES

Steps:

• Soak raisins for atleast 2 hours in boiled water mixed with rum, may be done for as long as a week prior to use note: the longer you soak the raisins in the rum, the stronger the rum flavor. When ready to use, drain most of the excess moisture off.
• When ready to make cookies, preheat oven to 350 F, grease cookie sheets.
• In a large bowl combine dry ingredients, in a smaller bowl combine wet ingredients, make well in centre of dry ingredients. Mix well using a wooden spoon or hands. Fold in raisins.
• Roll dough into walnut sized balls, place about 2 inches apart on cookie sheet, flatten slightly by hand.
• Bake for 10-12 minutes, cookies should be very light brown and chewy. Cool for a few minutes on cookies sheets before placing on wire racks to cool.

STEPHENS RUM RAISIN PECAN OATMEAL COOKIES

Steps:

• Mix together rum and maple syrup warm for 2 minutes in microwave 5 minutes on stove then add raisins and allow to absorb mixture. Preheat oven to 350 F , Grease cookie sheets or line with parchment paper. Roast pecans for 8 to 10 minutes in oven, remove . In large bowl cream together butter,sugars and vanilla until light and fluffy. Add eggs one at a time,beating well with each addition. Combine flour,baking soda,salt,and cinnamon; gradually stir into creamed mixture. Fold in rolled oats,raisins,and pecans. Drop rounded spoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven. Remove cookies to wire rack and cool completely.

OLD-FASHION RUM RAISIN COOKIES

Steps:

• Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
• Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

RUM RAISIN COOKIES

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cookie spray.
• In a mixing bowl, add half the cake mix along with the nutmeg, oil, eggs, and rum extract; blend with an electric mixer on med-high for 1-2 minutes, until blended and smooth.
• Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
• Drop dough by teaspoonfuls, 2 inches apart, on cookie sheets.
• Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on cookie sheet; transfer to wire rack to cool completely.
• Icing: in a bowl, combine the powdered sugar, butter, and rum (add rum extract ½ teaspoon at a time and taste).
• Add just enough milk to make icing of spreading consistency.
• Drizzle icing over cooled cookies.