The perfect chewy oatmeal raisin cookies made even better with rum soaked raisins!
When it comes to cookies which is your favourite? I bet you wont say oatmeal cookies. I have to say I don’t eat cookies all that often, actually the only time I do is when I eat at Subway and get a meal deal, but when I do I always gravitate to oatmeal raisin cookies, its something about the chewy texture that gets me every time, I can’t be doing with a crisp cookie, it has to be chewy.
When browsing Lidl recently I came across their Christmas baking isle and they stocked huge bags of rum soaked raisins, probably for making Christmas mincemeat but I had a better idea. I don’t really like putting alcohol in cookies to create flavour, but rum soaked raisins, well they’re fair game. If you can’t get your hands on pre soaked raisins you can simply soak your own. 150ml of rum and 150g of raisins, leave them to soak over night then drain off any remaining liquid, don’t waste the liquid, try it in this Eggnog recipe!
- 120g butter room temperature
- 100g Brown Sugar
- 50g white sugar
- 1 egg
- 1 tbsp golden syrup
- 100g plain flour
- 150g rolled oats
- 1 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp cornstarch
- 150g rum soaked raisins
- 65g chopped walnuts
- Pre-heat your oven to 180C and line a baking sheet with baking paper and spray with non stick cooking spray.
- In a medium mixing bowl, sieve the flour and add the oats, cinnamon, bicarbonate of soda, salt and cornstarch and set the mixture to one side for later.
- In another large mixing bowl, using an electric whisk, cream together the butter, brown sugar and white sugar until the mixture is pale and creamy. Add the molasses and the egg beating again until combined, if the mixture looks as if it may splut add a tablespoon of the flour mixture.
- Pour in the dry mixture and stir together the a wooden spoon until the mixture has fully combined.
- Add in the raisins and walnuts and stir together once more to combine.
- Split the mixture into 12 even portions using your hands to roll the mixture into balls. Place the balls onto your baking tray and squash down lightly with the palm of your hand. It would be best to use two baking trays if you have them or bake in two batches, make sure you leave space between each cookie to spread.
- Bake in the oven for 10-12 minutes. When cooked transfer to a wire cooling rack.
And there you have it, my rum raisin oatmeal cookies! If you give this recipe a try let me know how it goes by tagging @whatseatingmanchester in your social media post.