Spiced Rum Oatmeal Raisin Cookies

Spiced Rum Oatmeal Cookies


I broke open a bottle of rum for these AMAZING Spiced Rum Oatmeal Raisin Cookies, and you’re going to LOVE them.

If old-fashioned oatmeal raisin cookies are what you typically crave, then bake up a batch of my spiced rum oatmeal raisin cookies.

Both Mrs. CBB and I are fans of oatmeal raisin cookies, especially if they are chewy oatmeal raisin cookies.

I don’t know where the idea for spiced rum came about for these oatmeal raisin cookies, but I’m glad I didn’t back down as it adds that extra element of flavour.

They are so good that I can’t keep these oatmeal raisin cookies in the house long enough before the cookie jar is empty.

The best part about these oatmeal raisin cookies is that they are easy to make and use everyday pantry items that most people have on hand if they keep a stocked baking pantry.

Making Spiced Rum Oatmeal Raisin Cookies

Thompson Raisins

I didn’t add traditional spices from the spice cabinet. Instead, I soaked the raisins overnight in Bacardi Spiced Rum.

You don’t need lots of rum to soak your raisins, so don’t go hog-wild trying to drink them up.

All you need to do is add a 1/4 cup of spiced rum to 2 cups of raisins and cover overnight on the counter.

In the morning, you will have plump, juicy spiced rum raisins that will change the taste of your oatmeal cookies forever.

Bacardi Spiced Rum

My sister-in-law came over and managed to scoop up a couple of the cookies, and now she is always asking me to make them.

I’ve had raisins soaking for a few days now but haven’t managed to bake the cookies since my wife just had a baby.

Home bakers need to remember that when you are learning how to bake cookies, you must never over-bake the cookies.

If you bake cookies too long, you will have hard and sometimes burnt cookies once they cool down.

If you didn’t already know, cookies continue to cook if you leave them on the baking sheet once you take them from the oven.

I always remove my cookies after a couple of minutes of cooling time to a cooling rack.

When I made these oatmeal cookies, I wanted them to be chewy and thick because this is the way we enjoy our cookies.

We don’t particularly enjoy the flat cookie, so we lean more towards the drop cookie, which we refrigerate for about thirty minutes, so it holds that thick shape.

I also find that if I refrigerate my cookie batter, it creates more of a chewy oatmeal cookie over the traditional hard oatmeal cookies.

Some of the best oatmeal raisin cookies I’ve had have always been homemade cookies.

They are far better tasting than store-bought cookies, and you know what ingredients go into them.

Easy Christmas Cookies

Spiced Rum Oatmeal Raisin Cookies

The Christmas countdown has started for holiday bakers who plan, so they aren’t rushing around the kitchen at the last minute.

These spiced rum oatmeal raisin cookies are great for bakes sales or part of your Christmas cookie recipe book.

Alternatively, you can use coconut rum which I have done, although the flavour is not as robust as the spiced rum.

If you don’t like rum, you can leave it out because all you’re doing is soaking the raisins to plump them full of flavour.

Spiced Rum Oatmeal Raisin Cookies
Recipe Type: Dessert
Cuisine: Cookies
Author: Mr.CBB
Prep time:
Cook time:
Total time:
Serves: 20
These spiced rum oatmeal raisin cookies will not last long in your cookie jar if you make them for the holidays or as an everyday cookie. They are soft and chewy and thick built as they are refrigerated and dropped on the cookie sheet.
  • 2 cups of raisins (your choice) soaked in 1/4 cup of spiced rum overnight
  • 2 tablespoons molasses
  • 1/2 cup butter
  • 1 egg
  • 1 cup brown sugar
  • 1 tbsp pure vanilla extract
  • 1 cup of all-purpose flour
  • 1 cup of quick oats
  • 1 tsp baking powder
  1. Mix the butter and brown sugar together until combined
  2. Add large egg and pure vanilla and mix
  3. Add molasses and mix
  4. Add sifted all-purpose flour and baking powder and mix
  5. Add spiced rum soaked raisins and combine gently
  6. Add quick oats and mix
  7. Once everything is combined in one bowl refrigerate for 30 minutes
  8. Drop cookie batter onto a non-stick baking sheet using ice-cream scoop leaving space as they spread just a little bit. I put three per row.
  9. Bake in a pre-heated 325 degree oven for 5-8 mins until they form a crust around the cookie (depends on your oven. Do not let them brown on the bottom too much or they will get too hard)
  10. Remove from oven and after a couple of minutes put onto a cooling rack and enjoy hot or cooled. I find once they cool the flavours are more prominent.

If you are looking for an easy oatmeal cookie recipe, this is the one; however, if you want to soak the raisins, remember they must be done overnight.

It’s worth the wait to make sure your raisins are soaked in the spiced rum, as it does change the overall taste of this delicious oatmeal raisin cookie.

-Mr. CBB

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  1. I prepared this spiced rum oatmeal raisin cookies for my children. They liked it because I added honey and milk. Still, I should have soaked the raisins overnight. It seems like they still liked it very much and looking forward to another one. Thanks for the recipe.

  2. These do look good!!! I think the younger boy was hinting earlier as he asked me if I had looked a t the recipe yet…. Maybe one of the boys will get me some of the spiced rum next time they walk down to the LCBO!!! From the quantity I’d think one of those little bitty bottles would be plenty of rum even if I double the recipe. Thanksgiving is coming and we will likely be going to my SIL’s place and she likes rum but only in eggnog…wonder how she would like these cookies…. I need to get to the bulk store for a big bag of Thompson raisins. Those are my preference as they are less likely to be treated with sulphur as a preservative. Hopefully I can get what I need when I get there for my Christmas baking and start soon!!!

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