Besides sipping some by the Christmas tree.
Rum is a pretty standard addition to eggnog and I wondered if I could some how incorporate that into some cookies.
Rum raisin popped into my head and I was off experimenting in the kitchen.
Chewy with a little warm holiday spice, these oatmeal cookies turned out just as I had hoped.
Andrea’s Eggnog Oatmeal Cookies with Rum Raisins
For the raisins:
- 1C Raisins
- 1/2C Rum
- 1/4C Water
Place the raisins in a medium sized glass bowl. Put the rum and water into a small sauce pan and gently heat until the mixture is warm. Do not bring to a boil or a simmer, just heated through. Pour over raisins and let steep for one hour.
Drain the raisins and set aside.
Keep the rum mixture! You can use that in waffles or even add it back into some eggnog later. It’s now infused with the sweetness from the raisins so don’t toss it, use it up!
For The Cookies:
- 1 1/2C White Whole Wheat Flour
- 2C Old Fashioned Oats
- 1/2C Cane Sugar
- 1tsp Baking Soda
- 1/2tsp Ground Cinnamon
- 1/4tsp Ground Clove
- 2 Large Eggs
- 1/4C Molasses
- 3/4C Eggnog
- 5 TBSP Butter, room temperature
- 2tsp Vanilla
- 1C Rum Soaked Raisins
Preheat oven to 400 degrees**. Line a baking sheet with parchment or grease with some butter.
In a large glass mixing bowl, combine the oats, flour, sugar, baking soda, cinnamon, and clove. Whisk until everything is combined.
In a stand mixer using the paddle attachment, add in the eggs, butter, and sugar. Mix until the butter and eggs are combined. Add in the molasses, vanilla, eggnog, and combine.
With the stand mixer on low, slowly add in the flour and oat mixture. Increase speed slowly until everything is mixed together. Next add in the raisins and mix until the are just incorporated into the cookie batter.
Drop by the tablespoonful on the lined or greased baking sheet. Create space between the cookies as they will spread while baking.
The size of the cookies will determine their bake time. I made very large cookies and they took 20 minutes to bake through. If you make smaller cookies, the bake time will decrease. You will need to keep an eye on them as they bake. Insert a toothpick in the center, if it comes out clean, the cookies are done.
Remove from heat and allow to cool. Serve and enjoy!
**Above sea level, use 400 degrees as the baking temp. At sea level, drop down to 375 for baking.
The cookies are darker in color because I used molasses in the batter. This gives a nice richness to the cookie and a little bit of a gingerbread feel. The raisins add a little pop of sweetness and only a slight hint of rum. You won’t be overpowered by alcohol flavor and it’s totally safe for kids to eat as well.
These also go great with coffee in the mornings. If you decide to roll that way. And of course they are perfect with some eggnog!
Have fun guys, and remember, always play with your food! Enjoy!