Whole wheat rum raisin and oatmeal cookies

These rum raisin cookies are just out of this world and even though they have 1/2 cup of rum, they don’t taste like rum at all. They are just perfect. I have never made quite a cookie like this but I am glad I did.

A few things to remember when making these rum raisin cookies:

  1. The batter will be sort of wet, it is perfectly normal.
  2. Make sure you place the cookies apart in the cookie sheet, as they will spread quite a bit.
  3. If you like a crunchier cookie add an extra 1/4 cup sugar. My cookies were soft.
  4. You may have a bit of rum leftover after soaking the raisins for 45 minutes. It is ok. Just add it all to the batter when adding the raisins. I probably had about 5 tablespoons of rum left over.
  5. The cookies appear brown because of the molasses not because they are burnt :-)

I really enjoyed these rum raisin cookies. I don’t like raisins that much but these cookies were really good. The raisins become juicy and plump after being soak for 45 in the magic juice :-)

These are also perfect for the holidays, the hint of rum, or more like, the almost cup of rum, make them indicative of the holidays!

Before I forget, be aware of the nutrition facts. These cookies got an F grading. The culprit, well the rum, what else!!

Enjoy!

Here you can see the raisins right after being soaked for 45 minutes. I actually had some rum left which I added to the batter which was also kind of wet, but that is the way it is suppose to be.

Make sure you place the cookies apart as they will spread quite a bit, like in the right picture :-)

You really need to try these cookies, you will not be disappointed, according to my husband, the best cookies I have made so far. These rum raisin cookies may appear too brown, it is because of the molasses not because they are burnt :-)

Even though these rum raisin cookies had 1/2 cup of rum, you couldn’t taste it at all. These cookies just had a really distinctive unique awesome flavor.

These cookies are not that sweet at all and are more on the soft side, so if you want them more crunchy I suggest you add extra 1/4 cup sugar. For us the cookies were perfect this way.

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Whole wheat rum raisin and oatmeal cookies

Yield: 18-20 cookies

Ingredients:

1/2 cup rum
3/4 cup raisins
1/2 cup coconut oil
1/2 cup unrefined sugar
1 egg
1 teaspoon vanilla
2 tablespoons molasses
3/4 cup + 1 tablespoon whole wheat pastry flour
1 3/4 cup old fashion oats
1 teaspoon baking soda

 

Directions:

In a small saucepan, heat raisins and rum to a boil. Remove from heat and allow to rest for about 45 minutes for raisins to absorb the rum.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, add coconut oil, sugar, vanilla, egg and molasses and mix throughly with a wire wisk. Add in the flour, baking soda, and oats and combine. Stir in the raisins and any remaining rum that did not get absorbed.

Drop one tablespoon of the batter onto prepared baking sheet making sure you leave plenty of room between the cookies because they will spread a lot.

Bake for 10-12 minutes. I baked mine for 10 minutes. Allow them to rest for a few minutes on the baking sheet before removing to completely cool on a wire rack.

Recipe adapted from The pastry affair

 

Nutrition facts calculated based on the recipe giving 18 cookies.

5 comments

  1. Oooh, these sound great! But I like the rum taste so I’d probably add some rum extract. :) It’s good you added a note about the dough being runny because I would have definitely thought that there was something wrong. Oh, and I had these bookmarked too. Happy that you already healthified them. :)

  2. These sound super! I love the addition of the rum :)

  3. Um, these sound SO amazing! They look great and I’m betting they taste fabulous too! Bookmarking this one to try sometime :)

  4. Oh geez oh my oh me! These definitely are the best cookies I have made in the history of my baking, and all thanks to your recipe!

    I just made these cookies yesterday, but made oatmeal cookies with dark chocolate chips, because that’s what I had on hand (no rum either). They came out exactly like you said they would. The batter was a bit wet, so I put it in the fridge as I prepped my parchment paper and baking pan. I used generous tablespoon scoops and spread them over 2 pans and baked them for about 11 minutes. They looked very dark so I was afraid I had burnt them, but they were still soft and smelled great. I would maybe have liked a crunchier cookie, but the sweetness was perfect for me, so I would not like to add sugar to make it crunchier (perhaps you have another suggestion? would another 1-2 mins of baking be too much?). I managed to get about 24 cookies, so each is only around 120 calories and 7 g sugar.

    These were amazing cookies and I will return again and again to your recipe. Thanks so much! They made my weekend! ^_^

    • Oh wow, that is great. I am so glad you like them. These cookies are really on the soft side but I think you are right, adding a bit more sugar will perhaps make them more crunchy, I just think as the recipe stands they are sweet enough and maybe adding more will make them way too sweet. You can try an extra couple of minutes baking time. I don’t think that will burn them. Try one minute next time and if they are still good add the other minute later on on a future cookie batch :-) Thanks for visiting my blog.

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