Coconut Oatmeal Rum Raisin Cookies
For a grown-up version of an oatmeal cookie, soaking the raisins in dark rum is a non-negotiable step. It adds a warmth that balances the sweetness, and shredded coconut gives the cookies a substantial, chewy texture. The dough needs to be chilled; this is what ensures they bake up thick instead of spreading thin.
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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.
Notes
Chilling dough is essential for proper texture and to prevent spreading.
Tried this recipe?Leave a comment below & let me know!