CINNAMON OATMEAL RAISIN COOKIES WITH RUM GLAZE

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Finals are done, the days are colder, and the holidays are almost here. While I was stress baking and planning holiday treats for friends an idea struck for eggnog cookies.

But alas, I went to the store, couldn't find the brand I wanted, and went back to the drawing board since I couldn't bring myself to buy a carton of eggnog only to throw it away. (My last final was a paper on the issue of food waste and the push for policy to change food date labeling to decrease waste amounts.)

Thus, I found myself looking at my liquor shelf and found spiced rum. AHA, I though, a perfect replacement to eggnog- and thus these cookies were born. 

Slightly adapted from How Sweet It Is

Servings: 24-30 cookies

Ingredients:

  • 1 cup old fashioned oats
  • 1 cup old fashioned oats, pulsed
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • 2 cups flour
  • 1 cup raisins
  • 12 tablespoons butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg and 1 egg yolk
  • 1 teaspoon vanilla extra
  • 2-3 tablespoons spiced rum
  • 1/4 + 2 tablespoons powdered sugar

Directions

  1. Preheat the oven to 350 degrees. 
  2. Combine the pulsed oats, the oats, flour, baking soda, and cinnamon in a bowl. Set aside.
  3. Create together in a mixture the butter and sugars
  4. Then add in the eggs and vanilla.
  5. Next, in batches, add the flour and oat mixtures.
  6. Stir in the raisins.
  7. Drop 1 tablespoon of dough on a parchment lined baking sheet.
  8. Bake for 12-14 minutes or until golden brown. Allow to cool on tray for 5 minutes then transfer to wire rack.
  9. While cookies fully cool, make the icing.
  10. Whisk together the rum and powdered sugar.
  11. Place into a ziploc bag or squeeze bottle. If using a bag, snip one corner off.
  12. Drizzle in zig-zags over the cookies.
  13. Enjoy!
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