Ingredients (~10-12 large cookies)
- 1/2 cup raisins
- 1 1/2 tbsp dark rum
- 2 1/4 cups rolled oats
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- pinch of ground black pepper
- 1/2 cup + 2 tbsp (10 tbsp) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, at room temperature
- 1/4 cup sweetened coconut flakes
Making the Cookie Dough
Soak the raisins for at least 30 minutes by pouring rum over them in a small bowl.
The longer they soak, the more flavor they will absorb.
In a medium bowl, combine the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and black pepper.
In a bowl of a stand mixer with the paddle attachment, cream butter with both sugars at medium speed for 3 minutes until mixture is light and fluffy; scrape bowl and mix in vanilla extract.
Add egg and blend on medium until completely incorporated.
Add the dry mixture at once and mix on low speed until blended together; gently fold in raisins (with any remaining rum) and coconut flakes with a spatula.
Scoop dough using a large cookie scoop onto a parchment paper lined baking sheet; flatten dough balls to approximately 3/4 inch thick because the dough does not spread much during baking.
Cover dough and refrigerate for 1 hour or better yet, 24 hours before baking.
Chilling is essential to achieve the desired texture of cookies as well as prevent cookies from spreading.
Baking the Cookies
Set the oven temperature to 350°F and line 2 baking sheets with parchment paper.
Place cookie dough disks on the prepared baking sheets with at least a few inches of space between each disk.
Bake cookies for about 15 minutes, rotating the baking sheets midway through.
Cookies are ready when their edges turn golden brown and their centers appear set.
Allow cookies to cool for several minutes on the baking sheets before moving them to a rack to cool completely.
Coconut Oatmeal Rum Raisin Cookies
Ingredients
Ingredients (~10-12 large cookies)
- 1/2 cup raisins
- 1 1/2 tbsp dark rum
- 2 1/4 cups rolled oats
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- pinch ground black pepper
- 1/2 cup + 2 tbsp unsalted butter 10 tbsp, at room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg at room temperature
- 1/4 cup sweetened coconut flakes
Instructions
- Soak raisins in rum for 30 minutes or longer.
- Whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and black pepper.
- Cream butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Mix in vanilla, then beat in egg until incorporated.
- Add dry ingredients and mix on low until just combined.
- Fold in rum-soaked raisins with liquid and coconut flakes.
- Scoop dough onto parchment-lined sheet, flatten to 3/4-inch thick disks.
- Chill dough for minimum 1 hour or up to 24 hours.
- Preheat oven to 350°F.
- Arrange chilled cookies on parchment-lined sheets with space between.
- Bake 15 minutes, rotating halfway, until edges are golden and centers set.
- Cool briefly on sheets, then transfer to wire rack.
