Rum raisin. Talk about old school, right? Whatever, I love those flavors together…especially the rum.
Anyway, I know some people are weird about raisins in their cookies. I have a remedy for that problem – use raisins that are coated in chocolate. Chocolate makes everything better. Did I also mention there is booze in this recipe? I did? Oh, sorry.
I mean seriously. There’s no room for raisin hate when this recipe includes both chocolate AND booze. It’s your loss if you don’t believe me :-)
Oatmeal Rum Raisinette Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 3 T. rum
- 2 c. old fashioned oats
- 2 c. Raisinettes
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs, vanilla, and rum.
Add the flour mixture.
Stir in the oats and the raisinettes.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.