Oatmeal & Raisin Cookies With Hot Buttered Rum

A boozy, cockle warming drink with chewy cookies for dunking


25 Nov 2013

Ingredients

FOR THE OATMEAL & RAISIN COOKIES:

  • 175g unsalted butter, softened
  • 200g light brown muscovado sugar
  • 115g caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 200g plain flour
  • 60g medium oatmeal
  • 45g porridge oats
  • 1 teaspoon baking powder
  • 150g plump raisins

FOR THE HOT BUTTERED RUM:

  • 300ml dark rum
  • 100g dark brown muscovado sugar
  • 3 tablespoons maple syrup
  • Grated zest and juice of 1 orange
  • 2-3 generous pinches ground nutmeg
  • 2 cinnamon sticks
  • 30g unsalted butter

Method

  1. For the cookies, heat the oven to 170°C/fan oven 150°C/mark 3. Line 2 large baking trays with non-stick baking parchment. Beat together the butter, both sugars and vanilla extract until light and fluffy. Beat in the eggs.
  2. In a separate bowl, mix together the flour, oatmeal, oats and baking powder. Fold the dry ingredients into the butter mixture. Stir in the raisins. It is easiest to use an ice-cream scoop to measure out the cookie dough. Using a small scoop, you may be able to make as many as 14 cookies, but they spread, so you will only have room for about 4 large ones on each tray.
  3. Bake in the oven for 12-15 minutes or until golden but still slightly soft in the centre. Remove from the oven and leave to harden for a couple of minutes before placing on a wire rack to cool.
  4. For the hot buttered rum, pour the rum into a large saucepan followed by 900ml water. Add the muscovado sugar; maple syrup, orange zest and juice, nutmeg and cinnamon sticks. Stir over a low heat until the sugar has dissolved, then whisk in the butter.

Recipe from December 2012 issue of House & Garden. Recipes by Caroline Barty; photographs by Yuki Sugiura; food preparation & styling by Louisa Carter; table styling by Alexander Breeze.