Ingredients
2 Dozen
| 1 1/2 C | Soft Whited Awakened Grains Wheat Flour |
| 1 C | Raisins |
| 1 tsp | Rum |
| 1 C | Butter (softened) |
| 1 C | Dark brown Sugar (packed) |
| 2 | Eggs (large) |
| 1 1/2 tsp | Vanilla |
| 1 tbs | Rum |
| 1 1/2 tsp | Baking Soda |
| 1 tsp | Salt |
| 1/2 tsp | Clove |
| 1/4 tsp | Nutmeg |
| 1/4 tsp | Cinnamon |
| 1/8 tsp | All spice |
| 1/8 tsp | Cardamom |
| 2 1/2 C | Old Fashion Oat |
| 10 oz | Cinnamon Chips |
Preparation
- Melt 1TBS butter in microwave safe bowl. Add ½ tea rum. Stir in raisins. Microwave for 10-12 seconds. Stir and set aside.
- In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In the bowl of a stand mixer, beat butter and sugars until light and fluffy. On medium-low, beat in eggs, vanilla, and rum until just blended. On low speed, add flour mixture and mix until just combined.
- Stir in cinnamon chips and soaked raisin mixture. Stir in oatmeal and mix well.
- With a large 2½ TBS scoop, drop dough, side by side, on a parchment lined baking sheet. Slightly flatten tops of dough mounds. Cover tightly with plastic wrap and refrigerate overnight to 24 hours. The mellow flavor of the rum and spices is enhanced over time.
- When time to bake, preheat oven to 350F. Place chilled dough scoops 2 inches apart on parchment lined baking sheet. Bake on middle rack for 12-14 minutes or until outside is golden brown, but middle is still soft.
- Cool on baking sheet until firm enough to remove to cooling rack.
GMN11/22
