CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES adapted from Melissa Clark
Chewy, slightly spicy, yet crisp around the edges with a hint of butterscotch from the DARK brown sugar makes these a fall favorite for our family.
1 cup (2 sticks) UNSALTED butter, softened
1 cup packed DARK brown sugar
⅓ cup granulated sugar
2 LARGE eggs
1 tablespoon PURE vanilla extract
1 ½ cups AP flour
¾ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
½ teaspoon ground cardamom or ground ginger
3 cups old fashioned rolled oats (not instant)
¼ cup MALIBU coconut rum
1 ½ cups golden (or regular) raisins
- Preheat oven to 350°.
- Pour rum over raisins and let sit 10-15 minutes.
- Butter two large cookie sheets, or line them with parchment paper or 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.
- Add vanilla extract.
- In a separate bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
- Set mixer on low speed, and beat flour mixture into the butter mixture.
- Drain excess rum from raisins.
- 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.