a moment to reflect – rum-raisin oatmeal cookies
Happy New Year to you, your family, and your love ones.
2010 has been a year of connections. To all my Twitter friends, your gracious, insightful and witty conversations have allowed my voice to be heard. For that I am truly thankful.
After weeks of celebrations, we all probably yearn for a quiet moment to reflect on 2010 before we comfortably settle into 2011; (It always takes a bit of concentration for me to start writing checks without mindlessly scribbling the wrong year.)
Of course, you’ll need the perfect comfort food at hand for that moment of reflection. After baking all the fancy holiday treats, cookies and desserts, I wanted a simple Oatmeal Raisin cookie, which has a comfort profile different from that of a Chocolate Chip cookie.
An Oatmeal Raisin Cookie might at first seem mundane after the holidays, but it won’t be if you make a batch of Rum Raisin Oatmeal Cookies. Just a simple soaking of the raisins, and you can quietly continue the new year celebration. The rum raises this cookie to something special, and it doesn’t have any of the heaviness of many alcohol-based deserts. You’re left with a light rum flavor; the alcohol burns off in the baking, The slightly crisp edges give way to the chewy soft center filled with raisins and oatmeal. It’s the right way to coast into the New Year.
1. Add rum and raisins in a small bowl. Stir o combine, let sit for at least 30 minutes or overnight. 2. Adjust oven racks to low and middle positions; heat oven to 350 degrees. Line 2 baking sheets with silpat or parchment paper. Set aside. 3. Mix flour, salt, baking powder, and nutmeg together, set aside. 4. In bowl of electric mixer, fitted with paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. 5. Reduce speed to low, add flour mixture into butter-sugar mixture in 2-3 batches until just combined. 6. Stop mixer and stir in oats and raisins with rubber spatula until evenly distributed. 7. Form dough into 16-18 2-inch balls, placing each dough round onto one of two prepared cookie sheets. Bake cookie for 10 minutes,switch cookie sheets from front to back and top to bottom. Bake for another 12-15 minutes until edges turn golden brown but still fairly pale overall. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.Rum-Raisin Oatmeal Cookies
Ingredients:
Directions:
They look gorgeous Ken. :)
Beautiful cookies. Was lovely to meet you in 2010 and I hope to see much more of you in 2011 :)
Baby oh baby! This is my kind of cookie!!!! Happy 2011!
These are gorgeous – and rum-raisin is totally one of my favorite flavor combos (though a distant second to bourbon-chocolate). I just came across your site, and am very happy to find another NYC food blogger!
Do you know me? The one who is apt to put an adult beverage in almost ANYTHING if inspired. Well, call yourself inspiration buddy…I’m all over these!
Happy New Year to you as well.
Looking forward to more beautifully photographed posts from you.
Hi Ken, Beautifully written especially about your voice & boy do we love your perspective! I meant for years now to bake oatmeal cookies & always have oats as a staple in my pantry, also got golden raisins, so the timing of this post could not be any better! Also, eating cookies with less guilt as it got oats! :)
Ken! It’s been wonderful to meet you on Twitter (although I am not as much of a Twitter devotee as you are!) These cookies look so good you think you can just grab one from your computer screen… Why doesn’t it work when I try?
Wishing you a joyful, delicious and abundant 2011!
Mhm, your cookies! I’ve been waiting for these for a while ;) Not at all disappointed, either!
Hope you’re settling back into NY after a fun filled trip in the homeland! See you soooon!
Jax x
2010 was especially fabulous for me because I got to meet you and YOU intro’d me to the best ramen and pork buns I’ve had! Happy New Year to you, Ken, and hope to see you again soon! x
Happy New Year Ken!
I love your recipes and the way you capture the images.
Guess I will see you, not too long from now at the Page to Plate workshop in May. By the looks of it, you don’t need to be taught a thing!
x
uhm, rum-raisin ANYTHING gets my attention Ken . . . i am all over these babies since oatmeal raisin is one of my favorite cookies! and happy new year Ken, you honestly have been such a bright spot on my twitter feed and i am so honored to call you ‘friend!’
Hello from SF ! Should have known not to read your site when I am hungry……:) These cookies look sooooooooo delicious !!!!!!!!!!
I like the way you think. I enjoy oatmeal raisin cookies the way they are but with rum, wow!
A little belated but Happy New Year to you. Glad to have met you at the Foodbuzz festival. :-)
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The longer you let the raisins sit in the rum, is the flavor more stronger.
Hi Jackie, it gets stronger, but the baking mellows it out. -Ken