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