Oatmeal Rum Raisin Cookies

By á-61816

Ingredients

• 1 1/2 cups rolled oats
• 1 1/2 cups all purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 8 ounces salted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely chopped raisins
• 1/2 cup dark rum
• 1 cup ground pecans
• Non-stick cooking spray

Preparation

Step 1

Preheat oven to 325 F
Line two 13 x 9 inch cookie sheets with parchment paper and spray with non-stick cooking spray
In a small sauce pan, combine raisins with rum and bring to a boil. Let stand for at least one hour to plump raisins. (This step may be completed the day before.)
Using a food processor, grind ¾ cup of oatmeal to fine pieces. Add remaining oatmeal, ground pecans, flour, cinnamon, nutmeg, baking powder and sea salt. Pulse until well combined.
Using an electric mixer, cream butter with granulated sugar and brown sugar for about 1 minute
Add eggs one at a time to the sugar and butter mixture, scraping bottom and sides of bowl between additions
Add vanilla to butter, sugar and egg mixture
Using a lower speed, stir in the oatmeal mixture
Add raisin and rum mixture
Evenly spread half the batter on each tray
Bake 15-18 minutes
Allow cookies to cool slightly and cut into desired shapes
Cool cookies to room temperature before removing cut shapes from pan.