{"id":16484,"date":"2013-12-16T10:16:23","date_gmt":"2013-12-16T17:16:23","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16484"},"modified":"2013-12-16T10:16:23","modified_gmt":"2013-12-16T17:16:23","slug":"eggnog-oatmeal-cookies-with-rum-raisins","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2013\/12\/eggnog-oatmeal-cookies-with-rum-raisins\/","title":{"rendered":"Eggnog Oatmeal Cookies With Rum Raisins"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/2013\/12\/eggnog-oatmeal-cookies-with-rum-raisins\/eggnog_oatmeal_cookies2\/\" rel=\"attachment wp-att-16486\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-16486\" alt=\"Eggnog Oatmeal Cookies with Rum Raisins\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies2-200x300.jpg\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies2.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>Since eggnog is a staple in our house around the holidays I&#8217;m constantly trying to come up with new ways to use it.<\/p>\n<p>Besides sipping some by the Christmas tree.<\/p>\n<p>Rum is a pretty standard addition to eggnog and I wondered if I could some how incorporate that into some cookies.<\/p>\n<p>Rum raisin popped into my head and I was off experimenting in the kitchen.<\/p>\n<p>Chewy with a little warm holiday spice, these oatmeal cookies turned out just as I had hoped.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Eggnog Oatmeal Cookies with Rum Raisins<\/strong><\/p>\n<p><strong>For the raisins:<\/strong><\/p>\n<ul>\n<li>1C Raisins<\/li>\n<li>1\/2C Rum<\/li>\n<li>1\/4C Water<\/li>\n<\/ul>\n<p>Place the raisins in a medium sized glass bowl.\u00a0 Put the rum and water into a small sauce pan and gently heat until the mixture is warm.\u00a0 Do not bring to a boil or a simmer, just heated through.\u00a0 Pour over raisins and let steep for one hour.<\/p>\n<p>Drain the raisins and set aside.<\/p>\n<p><em>Keep the rum mixture! You can use that in <a title=\"Eggnog Waffles\" href=\"http:\/\/foodembrace.com\/2013\/12\/eggnog-waffles\/\" target=\"_blank\">waffles<\/a> or even add it back into some eggnog later.\u00a0 It&#8217;s now infused with the sweetness from the raisins so don&#8217;t toss it, use it up!<\/em><\/p>\n<p><strong>For The Cookies:<\/strong><\/p>\n<ul>\n<li>1 1\/2C White Whole Wheat Flour<\/li>\n<li>2C Old Fashioned Oats<\/li>\n<li>1\/2C Cane Sugar<\/li>\n<li>1tsp Baking Soda<\/li>\n<li>1\/2tsp Ground Cinnamon<\/li>\n<li>1\/4tsp Ground Clove<\/li>\n<li>2 Large Eggs<\/li>\n<li>1\/4C Molasses<\/li>\n<li>3\/4C Eggnog<\/li>\n<li>5 TBSP Butter, room temperature<\/li>\n<li>2tsp Vanilla<\/li>\n<li>1C Rum Soaked Raisins<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees**.\u00a0 Line a baking sheet with parchment or grease with some butter.<\/p>\n<p>In a large glass mixing bowl, combine the oats, flour, sugar, baking soda, cinnamon, and clove.\u00a0 Whisk until everything is combined.<\/p>\n<p>In a stand mixer using the paddle attachment, add in the eggs, butter, and sugar.\u00a0 Mix until the butter and eggs are combined.\u00a0 Add in the molasses, vanilla, eggnog, and combine.<\/p>\n<p>With the stand mixer on low, slowly add in the flour and oat mixture.\u00a0 Increase speed slowly until everything is mixed together.\u00a0 Next add in the raisins and mix until the are just incorporated into the cookie batter.<\/p>\n<p>Drop by the tablespoonful on the lined or greased baking sheet.\u00a0 Create space between the cookies as they will spread while baking.<\/p>\n<p>The size of the cookies will determine their bake time.\u00a0 I made very large cookies and they took 20 minutes to bake through.\u00a0 If you make smaller cookies, the bake time will decrease.\u00a0 You will need to keep an eye on them as they bake.\u00a0 Insert a toothpick in the center, if it comes out clean, the cookies are done.<\/p>\n<p>Remove from heat and allow to cool.\u00a0 Serve and enjoy!<\/p>\n<p>**Above sea level, use 400 degrees as the baking temp.\u00a0 At sea level, drop down to 375 for baking.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/2013\/12\/eggnog-oatmeal-cookies-with-rum-raisins\/eggnog_oatmeal_cookies\/\" rel=\"attachment wp-att-16485\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16485\" alt=\"Eggnog Oatmeal Cookies with Rum Raisins\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies-300x200.jpg\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies-450x300.jpg 450w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/12\/eggnog_oatmeal_cookies.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>The cookies are darker in color because I used molasses in the batter.\u00a0 This gives a nice richness to the cookie and a little bit of a gingerbread feel.\u00a0 The raisins add a little pop of sweetness and only a slight hint of rum.\u00a0 You won&#8217;t be overpowered by alcohol flavor and it&#8217;s totally safe for kids to eat as well.<\/p>\n<p>These also go great with coffee in the mornings. If you decide to roll that way.\u00a0 And of course they are perfect with some eggnog!<\/p>\n<p><em>Have fun guys, and remember, always play with your food!\u00a0 Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since eggnog is a staple in our house around the holidays I&#8217;m constantly trying to come up with new ways to use it. 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[78],"tags":[48,75],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4hS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16484"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16484"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16484\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}