Best Stephens Rum Raisin Pecan Oatmeal Cookies Recipes

Oatmeal Cookies With Rum-Soaked Raisins image

Provided by Lighthouse Rita

Time 25m

Yield 36 cookies

Number Of Ingredients 16

1 cup raisins
1 cup dark rum (I used coconut rum.)
3/4 cup unsalted butter
1 1/4 cups dark brown sugar, lightly packed
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground mace (I left this out.)
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 cups rolled oats (not the quick kind)
1/2 cup walnuts (optional)

Steps:

Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
Heat oven to 400 degrees (I found 375 worked better for me.).
Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
Mix all the dry ingredients (except nuts and oats).
and add to butter mixture.
Stir in oats, raisins and nuts.
Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.

Raisin Pecan Oatmeal Cookies image

Provided by Ina Garten

Categories dessert

Time 30m

Yield 30 to 35 cookies

Number Of Ingredients 12

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Steps:

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.