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
Make the Cookie Dough
In a small bowl, pour the rum over the raisins and let them soak for at least 30 minutes. The longer they sit, the more flavor they’ll absorb.
In a separate, medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and black pepper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until the mixture is light and fluffy; this should take ~3 minutes. Scrape down the bowl, then mix in the vanilla.
Add the egg and beat on medium speed until it’s fully incorporated.
Add the dry ingredient mixture all at once and mix on low speed until it’s just combined. Use a spatula to fold in the rum-soaked raisins (including any unabsorbed rum) and the coconut flakes.
Use a large cookie scoop to portion the dough onto a parchment-lined baking sheet. Because this dough doesn’t spread much, flatten the dough balls into thick disks, about 3/4-inch thick.
Cover the baking sheet and refrigerate the dough for at least 1 hour, but ideally for 24 hours. Chilling is critical for the final texture and to prevent the cookies from spreading.
Bake the Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Arrange the chilled cookie dough disks on the prepared sheets, leaving a few inches of space between them.
Bake for ~15 minutes, rotating the baking sheets halfway through. The cookies are done when the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire 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.
