Whole Wheat Rum Raisin And Oatmeal Cookies

These rum raisin cookies are just out of this world and even though they have 1/2 cup of rum, they don't taste like rum at all. They are just perfect. I have never made quite a cookie like this but I am glad I did.

A few things to remember when making these rum raisin cookies:

1. The batter will be sort of wet, it is perfectly normal.
2. Make sure you place the cookies apart in the cookie sheet, as they will spread quite a bit.
3. If you like a crunchier cookie add an extra 1/4 cup sugar. My cookies were soft.
4. You may have a bit of rum leftover after soaking the raisins for 45 minutes. It is ok. Just add it all to the batter when adding the raisins. I probably had about 5 tablespoons of rum left over.
5. The cookies appear brown because of the molasses not because they are burnt :-)

I really enjoyed these rum raisin cookies. I don't like raisins that much but these cookies were really good. The raisins become juicy and plump after being soak for 45 in the magic juice :-)

These are also perfect for the holidays, the hint of rum, or more like, the almost cup of rum, make them indicative of the holidays!

Before I forget, be aware of the nutrition facts. These cookies got an F grading. The culprit, well the rum, what else!!

Enjoy!

Here you can see the raisins right after being soaked for 45 minutes. I actually had some rum left which I added to the batter which was also kind of wet, but that is the way it is suppose to be.

 Make sure you place the cookies apart as they will spread quite a bit, like in the right picture :-)

You really need to try these cookies, you will not be disappointed, according to my husband, the best cookies I have made so far. These rum raisin cookies may appear too brown, it is because of the molasses not because they are burnt :-)

Even though these rum raisin cookies had 1/2 cup of rum, you couldn't taste it at all. These cookies just had a really distinctive unique awesome flavor.

These cookies are not that sweet at all and are more on the soft side, so if you want them more crunchy I suggest you add extra 1/4 cup sugar. For us the cookies were perfect this way.

Ingredients
Yields 18-20 cookies

1/2 cup rum
3/4 cup raisins
1/2 cup coconut oil
1/2 cup unrefined sugar
1 egg
1 teaspoon vanilla
2 tablespoons molasses
3/4 cup + 1 tablespoon whole wheat pastry flour
1 3/4 cup old fashion oats
1 teaspoon baking soda

In a small saucepan, heat raisins and rum to a boil. Remove from heat and allow to rest for about 45 minutes for raisins to absorb the rum.

Preheat panggangan to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, add coconut oil, sugar, vanilla, egg and molasses and mix throughly with a wire wisk. Add in the flour, baking soda, and oats and combine. Stir in the raisins and any remaining rum that did not get absorbed.

Drop one tablespoon of the batter onto prepared baking sheet making sure you leave plenty of room between the cookies because they will spread a lot.

Bake for 10-12 minutes. I baked mine for 10 minutes. Allow them to rest for a few minutes on the baking sheet before removing to completely cool on a wire rack.

Recipe adapted from The pastry affair

Nutrition facts calculated based on the recipe giving 18 cookies.

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