Description

Achieve baking perfection with this scientifically-tested rum raisin cookie recipe that focuses on precise hydration and emulsification. The combination of rum-soaked fruit and high-quality oats creates a sophisticated texture that is both chewy and crisp.

Ingredients

1 1/2 cups (225g) raisins
1/2 cup (120ml) dark rum
2 sticks (226g) salted butter, softened to 65°F
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (2.5g) ground cinnamon
3 cups (240g) old-fashioned rolled oats

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Instructions

Place 225g of raisins in a non-reactive glass bowl, pour 120ml of dark rum over them, and macerate for 60 to 120 minutes at room temperature.
In a stand mixer, combine 226g of softened butter with 200g brown sugar and 100g white sugar and beat on medium speed for exactly 120 seconds.
Add two room-temperature eggs and 5ml of vanilla extract to the creamed mixture, beating until the batter is glossy and cohesive.
Whisk together 190g flour, 5g baking soda, and 2.5g cinnamon in a separate bowl to ensure the leavening agent is evenly distributed.
Reduce mixer speed to low and add the flour mixture, mixing only until a few streaks of white remain to avoid over-developing gluten.
Drain any excess rum from the raisins and fold them into the dough along with 240g of rolled oats using a sturdy spatula.
Scoop 30g portions of dough onto baking sheets lined with silicone mats and bake at 350°F (175°C) for 10-12 minutes until edges are golden brown.

Notes

For the most consistent results, always use a kitchen scale to measure ingredients by weight rather than volume. Ensure your eggs and butter are at the specified temperatures to prevent the emulsion from breaking, which is essential for a light cookie structure.

Prep Time: 1 hour 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American