Everyone loves this cookie...even people who don't like oatmeal or raisins. I have made this cookie so many times on demand. I have one log in the freezer at all times.
- 1 1/2 cup raisins
- 1/2 cup rum (dark, preferred)
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 cup flour
- 2 cups rolled oats
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- Early preparation needed: 30 minutes to 24 hours to soak raisins in rum. Cover and leave at room temperature for 30 minutes to 24 hours.
- After the necessary wait period, in your mixer (with paddle attachment), combine the butter and sugars, on low speed, until smooth (approximately 2 minutes).
- Add vanilla and egg to the mixture. Mix thoroughly.
- In a separate bowl, mix all the remaining dry ingredients.
- Gradually, mix these dry ingredients with the creamed mixture, with the mixer on low speed.
- Strain the raisins from the rum (there may be some liquid left!). Don't add the liquid. Add the raisins to the mixer and mix for 5 seconds
- Follow instructions for My Perfect Cookie. This dough is slightly sticky. Feed a small amount of dough into the shaper tube at a time, before tamping with the stick.
- After the logs have chilled in the storage tubes for a minimum of 3 hours, take them out of the tubes.
- Slice the log into 1/2” thick cookies.
- Place the cookies on parchment or silpat lined baking sheet. These cookies spread so best to leave at least 2" between cookies. Best to have 6 cookies per sheet.
- Bake in a 350 degree Fahrenheit oven for 13 minutes. These cookies can be "pan banged" for a crispy edge. Bang at 9 minutes, and at 11 minutes (2 minutes afterwards) and then baked for another 2 minutes after the second bang.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.