Old-Fashioned Rum-Raisin Cookies

Sunday's oatmeal lacie misstep was sufficiently frustrating that it took not one, but two further baking endeavors before I felt redeemed that afternoon. After taking the second batch of fudgy macadamia cookies out of the oven, I flipped through the Betty Crocker Cookie Book looking for something without chocolate. Hard as it is for me to understand, there are apparently those out there who simply do not like chocolate, and I try to accommodate their tastes when possible. After flipping past a series of whole wheat cookies (which may put to the test my stated goal of baking every recipe in the book), my search was rewarded with a recipe for rum-raisin cookies.

1 cup raisins
1/2 cup water
1/4 cup rum
3/4 cup sugar
1/2 cup butter, softened
1 egg
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Any recipe involving rum is okay in my book. Some would say that a bit of rum extract mixed with water will suffice. I say if you have a chance to pour rum into a mixing bowl, take it. While either light or dark rum will work, I think the richness of a dark rum is better suited for most baking needs. I've been loyal to Myers's Dark since my first attempt at tiramisu; it also worked well in last year's eggnog bread.

Heat the raisins, water and rum until boiling in a small saucepan, then reduce the heat and simmer uncovered 30 minutes, or until all the liquid has evaporated. Let them cool for 30 minutes.

Preheat your oven to 375F. Cream the sugar and butter together, and then stir in the egg. Add the flour, baking soda, baking powder and salt, and stir until blended. Stir in the raisins last.

Using a cookie scoop to ensure the cookies have a uniform size (which ensures uniform baking), place the dough on baking sheets lined with parchment paper. Bake for 9 to 11 minutes (9 for darker baking sheets, 11 for light ones), then cool on wire racks.

This is the first time I have made cookies with raisins but not oatmeal, and I was pleasantly surprised by the results. Simmering the raisins in rum and water gave them a rich flavor, and left them so tender as to almost melt in the mouth. I think raisins are still best when accompanied by oatmeal and brown sugar; perhaps a rum-raisin oatmeal cookie is in order.