Talk about a legacy recipe – this is one that’s been in my arsenal for about 15 years. I hadn’t made it in quite a long time, but I recently refilled my spices and I couldn’t stop myself from dabbling in them, so I whipped this up last weekend and it was a hit with the family.
I have no idea where I found the original recipe, but I have altered it a bit by adding more spices than just cinnamon, because I like my food to have flavor. Another alteration is using golden raisins as opposed to regular dark raisins. Golden raisins have more of a light and citrusy taste and they work really well here.
I have the ingredients written in the order in which they’re used, because I also enjoy order.
Y’all ready for this? Let’s go:
INGREDIENTS
- 1/2 cup (2 sticks) softened butter
- 1/2 cup honey
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp mace
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cardamom
- 3 cups rolled oats
- 1 cup golden raisins (optionally, soak them in rum for a few hours before)
DIRECTIONS
- Preheat oven to 350ºF.
- In a stand mixer with paddle attachment, mix softened butter, honey, light brown sugar, eggs, vanilla, and rum extracts until they’re combined.
- Sift in the flour and spices, and mix until well homogenized.
- Detach your paddle attachment, and using a sturdy spatula, mix in the rolled oats and raisins.
- You can either roll the cookies by hand or use an ice cream scoop to scoop them on your baking sheet. I yielded something like 24 cookies with an ice cream scoop.
- Bake for 10-12 minutes on center rack and enjoy!
