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.