3/4 cup (113 grams) raisins
1/2 cup (118 ml) dark rum
1/2 cup (1 stick or 113 grams) butter
3/4 cup (150 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 tablespoons molasses
1/2 cup (63 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups (158 grams) old fashioned oats
1/2 cup (118 ml) dark rum
1/2 cup (1 stick or 113 grams) butter
3/4 cup (150 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 tablespoons molasses
1/2 cup (63 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups (158 grams) old fashioned oats
In a small saucepan, heat raisins and rum to a boil over medium high heat, cover, and remove from heat. Allow to rest for 30-45 minutes for raisins to absorb the rum.
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and brown sugar until uniform. Beat in the egg, vanilla extract, and molasses. Gradually beat in the flour, baking soda, salt, and oats. Stir in the raisins (and any remaining rum that did not get absorbed).
Drop by tablespoon onto prepared baking sheet and bake for 12-15 minutes (the cookies may appear darker in color from the molasses—this does not necessarily mean that they have browned). Allow to rest for a few minutes on the baking sheet and remove to a cooling rack to cool completely.
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