Ingredients:

  • 1 cup (170g) Raisins
  • ½ cup (120ml) Hot Water
  • 1 tablespoon (15ml) Rum or Vanilla Extract (optional)
  • 1 cup (2 sticks, 226g) Unsalted Butter, softened
  • ¾ cup (150g) Packed Brown Sugar
  • ½ cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 teaspoon (5g) Ground Cinnamon
  • ½ teaspoon (2.5g) Baking Soda
  • ½ teaspoon (3g) Salt
  • 3 cups (270g) Rolled Oats (Old-Fashioned Oats, not instant)

Instructions:

  1. Combine raisins, hot water, and rum/vanilla (if using) in a bowl. Let soak for at least 15 minutes while you prepare the dough. Drain before adding to the dough.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats and the drained raisins until evenly distributed.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.