Rum Raisin Oatmeal Cookies
Ingredients
- ½ cup 1 stick unsalted butter, room temperature
- ⅔ cup granulated sugar*
- 1 ½ tablespoons molasses*
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups old fashioned oats
- ¾ cups rum-soaked raisins**
- ⅓ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-inch cast iron skillet with butter.
- In a mixer, beat the butter, sugar, and molasses together until light and cream. Beat in the egg until well combined, then add in the vanilla.
- In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and oats. Mix in the flour mixture into the butter mixture and mix until just combined. Fold in the rum soaked raisins and pecans.
- Pour the dough into the cast iron skillet and spread out into an even layer. Bake for about 20 – 25 minutes, covering the cookie about 15 minutes in with aluminum foil. The cookie should be golden brown and a toothpick should come out fairly lean, but not completely so when inserted in the middle (the cookie will continue to cook in the skillet as it cools)
Notes
*If you do not have molasses, you can use ⅔ cups dark brown sugar instead
**Use the same method we used in the ice cream to soak your raisins, using ½ cup, plus 2 tablespoons rum leave in any excess rum.
**Use the same method we used in the ice cream to soak your raisins, using ½ cup, plus 2 tablespoons rum leave in any excess rum.