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Oatmeal Rum Raisin Butterscotch Cookies

These cookies are madness. And madness is good.


Makes: 36 cookies

Time: 50 minutes

Cooking level: Beginner


2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

3 cups old fashioned oats

1 1/2 cups raisins

1 cup butterscotch chips

1/2 cup rum (such as Captain Morgan)

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, packed

2 large eggs

1 tsp vanilla


1. In a small pot, bring raisins and rum to a very low simmer and cook for 5-10 minutes. Turn off heat, and leave raisins to soak in rum for 15 minutes until plump and juicy. Drain and set raisins aside.

2. Preheat oven to 350° and line baking sheets with parchment paper.

3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

4. In another large bowl, combine butter, sugar, brown sugar, vanilla, and eggs. Cream using a hand mixer or stand mixer on low, until light and fluffy.

5. Slowly add in the flour mixture, 1/3 at a time, until well combined. Be careful not to over mix.

6. Stir in oats, raisins, and butterscotch chips.

7. Refrigerate cookie dough for 20 minutes.

8. Using a tablespoon, drop dough onto cookie sheet, about 2 inches apart.

9. Bake for 11-13 minutes until light golden on top.

10. Remove from oven, let cookies sit on baking sheet for 2 minutes, then transfer to a wire rack to cool.

*Store in an air tight container at room temperature for 3-5 days. Cookies can be frozen for 1-2 months.

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