Ingredients:

  • 1 cup (170g) Raisins (preferably golden)
  • 1/2 cup (120ml) Hot Water or Rum (optional)
  • 1 cup (226g) Unsalted Butter, softened (2 sticks)
  • 3/4 cup (150g) Packed Light Brown Sugar
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups (192g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Nutmeg (optional)
  • 3 cups (240g) Rolled Oats (not instant)

Instructions:

  1. Combine raisins and hot water (or rum) in a bowl. Let soak for at least 15 minutes while you prepare the dough. Drain well.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg (if using).
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats and the drained raisins until evenly distributed.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centres are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.