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I thought about this recipe for days. Iced Oatmeal Raisin Cookies sounded pretty good, but also kind of boring. Then a spark of pure genius hit me in the middle of the night! To keep raisins juicy, recipes often call for soaking them in warm water. Why not do one better and soak them in rum?!? The result became a juicy, spicy, chewy little delight with a slight oatmeal crunch - pure heaven. If you like your cookies even spicier, go ahead and add 1/2 tsp ground ginger, and 1/4 tsp each allspice and nutmeg. I kept to a mildly spicy with just cinnamon and cloves.
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Iced Oatmeal (Drunken) Raisin Cookies

February 7, 2010

30 min or less active, dessert, fall, spring, summer, winter

I thought about this recipe for days. Iced Oatmeal Raisin Cookies sounded pretty good, but also kind of boring. Then a spark of pure genius hit me in the middle of the night! To keep raisins juicy, recipes often call for soaking them in warm water. Why not do one better and soak them in rum?!? The result became a juicy, spicy, chewy little delight with a slight oatmeal crunch - pure heaven. If you like your cookies even spicier, go ahead and add 1/2 tsp ground ginger, and 1/4 tsp each allspice and nutmeg. I kept to a mildly spicy with just cinnamon and cloves.

Information

Servings: 2 cookies (makes 24)
Time: 25 minutes active; about 10 hours total, including getting the raisins lit and chilling the dough
Price: ~$6.15 total; ~$0.25 per cookie
Nutrition (per serving):
Calories: 217.6
Protein: 4.5g
Fat: 0.77g
Saturated fat: 0.77g
Carbohydrates: 42.6g
Fiber: 0.36g
Sodium: 174.7mg
Cholesterol: 17.7mg
High In:
Good Source:
Low In:

Ingredients

  • 1/3 cup rum, not dark
  • 1/2 cup raisins
  • 2 Tbsp butter, preferably soy or plant-oil based
  • 1/3 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla, not imitation, divided
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 1/3 cup old fashioned oats
  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice, from 1 lemon

Preparation

  1. Combine rum and raisins in a bowl. Let raisins get drunk overnight or at least 8 hours. Drain.Sober raisins covered with rum.Totally hammered raisins after an overnight of heavy drinking or rather soaking up.
  2. Beat butter and sugars together with an electric mixer about 1-2 minutes. Add egg and vanilla and beat until smooth. Add flour, baking powder, baking soda, salt, cinnamon and cloves and beat until well mixed, scraping down the sides to ensure everything is incorporated.Wet ingredients mixed together.Dry ingredients added.
  3. By hand, fold in oats and raisins until combined. Chill dough one hour.Oats and drunken raisins folded in by hand.
  4. Preheat oven to 350 degrees. Coat two cookie sheets with cooking spray. Roll dough into 24 golf ball-sized cookies and evenly space 12 on each sheet. Give each cookie a quick shot of cooking spray and, with the bottom of a glass, flatten each cookie until about 1/4" thick. Bake 10-12 minutes.Golf ball-sized yumminess almost ready for the oven.Baking in the oven - not too much longer yet!
  5. Meanwhile whisk together lemon juice and powdered sugar to form thick, but drizzle-able icing.A quick whisk and icing is done.
  6. Remove cookies to a wire cooling rack. Place a plate or paper towel underneath and drizzle or spread icing on hot cookies. Allow cookies to cool and icing to harden - if you can!

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