Ingredients:
- 1 cup (150g) Raisins
- ½ cup (120ml) Hot Water
- 1 Tablespoon (15ml) Dark Rum, Brandy, or Orange Juice (optional)
- 1 cup (226g) Unsalted Butter, softened
- ¾ cup (150g) Packed Brown Sugar
- ¼ cup (50g) Granulated Sugar
- 2 Large Eggs
- 1 teaspoon (5ml) Vanilla Extract
- 1 ½ cups (190g) All-Purpose Flour
- 1 teaspoon (5ml) Baking Soda
- 1 teaspoon (5ml) Ground Cinnamon
- ½ teaspoon (2.5ml) Salt
- 3 cups (240g) Rolled Oats (not instant)
- ½ cup (60g) Chopped Walnuts or Pecans (optional)
Instructions:
- Soak the Raisins: Combine raisins, hot water, and optional rum/brandy/juice in a bowl. Let sit for at least 15 minutes (or up to an hour) to plump them up. Drain well before using.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in Oats, Raisins, and Nuts (if using): Fold in the rolled oats, drained raisins, and chopped nuts (if using).
- Chill the Dough (Optional but Recommended): Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake until Golden Brown: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool on Baking Sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.