Oatmeal Cookies with Marinated Raisins are not your traditional oatmeal cookie. They get added flavor from raisins soaked in rum and orange juice.
These are not your traditional oatmeal cookie, which I love, but a nice variation. Unlike the basic oatmeal cookie, the texture is different and the flavors are great from the marinated raisins and freshly ground nutmeg. Next time I make a more traditional oatmeal cookie, I’ll try using these raisins. I’ve soaked raisins before in boiling water to soften them, but cooking with rum, wine and orange juice infuses them with a great flavor along with plumping them so they’re not hard or chewy when you bite into the cookie.
For the first batch I used golden raisins and did not refrigerate the dough. However, for the second batch, I used an assortment of raisins, added some walnuts and then refrigerated the dough. I liked the second ones a tad better. There was a bit more variety from the raisins and refrigeration helped the texture a little. Not enough that I would say that you have to refrigerate them, just do so if you have time.
Desserts By The Yard
Oatmeal Cookies with Marinated Raisins
- 1 ½ cups flour
- 1 teaspoon baking soda
- 7 ounces butter softened
- 1 cup sugar
- 1 cup brown sugar
- 1 ½ teaspoons fresh grated nutmeg
- ¾ teaspoon cinnamon
- 2 eggs room temp
- 3 cups old fashioned oatmeal
- 1 cup marinated raisins
- 1 cup walnuts choppped(optional)
- 1 cup raisins golden or otherwise
- ½ cup white wine
- 2 tablespoons orange juice
- 1 tablespoon dark rum
- 2 tablespoons sugar
- Whisk together the flour and baking soda and set aside.
- Cream the butter with an electric mixer about 2 minutes and add sugar, brown sugar, nutmeg and cinnamon. Continue to cream until smooth, about 2 minutes. Scrap the bowl and add eggs one at a time, beat until fully incorporated.
- On low speed add the flour mixture until incorporated. Add oats, raisins and nuts if desired.
- Shape into 2 inch logs on wax paper and refrigerate for at least 1 hour and up to 3 days, or they can be frozen. In the alternative, you can scoop onto baking sheets and bake right away.
- Remove from refrigerator and slice into ½ inch rounds and place on parchment lined sheets. Bake at 350º for 12 minutes. Allow to cool for a few minutes on the sheets before transferring to wire rack. Makes about 4 dozen depending on how big you make them.
- Combine all ingredients in a small sauce pan and bring to a boil Reduce to simmer and cook for about 20 minutes. Allow to come to room temperature before putting in cookies. They can be stored in the refrigerator after cooled.