Are you looking for a way to get out of the dog house? Maybe you want to show a co-worker you’re more handy in the kitchen or a boss to think you’re swell! Look no further!
What are two things everyone loves… booze and sweets of course! I say, combine them for a double whammy!
These cookies are moist, delicious and totally unique! They store great and will be a hit with all!
1 c butter, softened
1 c firmly packed brown sugar
1 c granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp rum extract
2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3 c Quaker Oats (not quick)
1 c golden raisins
1/2 c raisins
approximately 3/4 c Captain Morgan Spiced Rum
Place raisins in medium bowl and cover with rum, a little less than 3/4 cup.
Preheat oven to 350 degrees F. Cream together butter and sugars. Add eggs, vanilla and rum extract and beat well.
In a separate bowl sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add this mixture to the wet ingredients, using the lowest setting on your mixer.
Drain the raisins and keep the remaining liquid for icing. Stir in oats and raisins to mixture.
Drop by heading tablespoonfuls on to a cookie sheet lined with parchment paper, approximately 2 inches apart. Bake cookies on the middle rack, rotating sheet half way through, for approximately 11 -13 minutes or until golden brown, moist in the center but cracks on the sides. Cool for 2 minutes on cookie sheet before moving cookies to wire rack for cooling.
2 cups strained confectioner’s sugar
1 tbsp light corn syrup
1/2 tsp pure vanilla extract
Remaining Captain Morgan from raisin soak
Place the confectioner’s sugar in a large bowl and add the remaining ingredients. Start with approximately 2-3 tablespoons of the Captain Morgan and add more as needed for a nice glossy consistency. Stir with a small whisk until very smooth. Use additional liquid sparingly.
Drizzle icing over cooled cookies and enjoy!