Ingredients:

  • 6 ounces (170g) unsalted butter, cut into cubes
  • 1/2 cup (75g) raisins (golden or regular)
  • 2 tablespoons (30ml) dark rum (or apple juice for alcohol-free)
  • 1 1/4 cups (150g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) rolled oats (old-fashioned, not instant)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

  1. Melt butter in a saucepan over medium heat. Continue cooking until golden brown and fragrant, about 5-7 minutes. Cool slightly.
  2. Combine raisins and rum (or apple juice) in a small bowl. Let soak for at least 15 minutes (while you prepare the rest of the ingredients). Drain any excess liquid before adding to the dough.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
  5. Beat in the egg and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the rolled oats, rum-soaked raisins, and chopped nuts (if using).
  8. Cover the dough and chill for at least 30 minutes (or up to 24 hours). This helps prevent the cookies from spreading too much.
  9. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  10. Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
  11. Bake for 10-12 minutes, or until golden brown around the edges.
  12. Let the cookies cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.