Old Fashion Rum Raisin Cookies
Indulge in the warm, nostalgic flavors of Old Fashioned Rum Raisin Cookies, a timeless treat that combines the richness of dark rum-soaked raisins with the comforting sweetness of brown sugar and aromatic cinnamon. Perfectly soft and chewy, these cookies are elevated with a touch of vanilla and the option to add crunchy walnuts or pecans for extra texture. Each batch comes together effortlessly with common pantry staples, making it a convenient yet decadent dessert. Ideal for holiday gatherings or a cozy snack, these cookies are sure to impress with their rich, spiced flavor and irresistibly moist texture. Don’t forget—every bite carries a hint of boozy sophistication from the rum-soaked raisins!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup raisins
- 1 cup dark rum
- 0.75 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 0.25 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Place the raisins and dark rum in a small saucepan and warm over low heat for 5-7 minutes to allow the raisins to soak up the rum. Remove from heat and let cool to room temperature.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the soaked raisins (and any remaining rum from the pan) along with the optional chopped nuts if using.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers look set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
4797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.1 g | 253% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 592.4 g | 215% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 352.1 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 463 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
