A little rum soaked raisins and you’ve got a grown up oatmeal cookie.
1 cup raisins soaked in rum overnight
1 cup chopped walnuts
1 1/4 cups flour
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 sticks slightly softened butter
1 cup light brown sugar
6 tablespoons sugar
2 cups old-fashioned or rolled oats
1 large egg
1 1/2 teaspoons vanilla
Soak the raisins a day ahead of time. The night before you make the cookies, prepare the dough so it can rest overnight in the refrigerator.
Sift together flour, cinnamon, baking soda, and salt.
Using paddle attachment, cream together butters and sugars until light and fluffy, scraping down occasionally, but don’t over mix.
Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, nuts, raisins, egg and vanilla.
Refrigerate overnight. When ready to cook, preheat oven to 350 degrees F. Use ice cream scoop to form cookies and then flatten slightly before baking. Bake for approximately 15 minutes until golden-brown on the outside and a little soft in the middle.