Just a quick post today, with a recipe for Rum & Raisin Cookies! I made these last week when I had a cookie craving (and had already eaten the skillet cookie … with some help, of course)! These cookies are soft and cake-y, and have a great rum flavour.

INGREDIENTS
makes ~30 cookies

100 g unsalted butter, room temperature
150 g sugar
1 large egg, room temperature
1 tablespoon molasses
2 tablespoons dark rum
½ shot espresso (about a tablespoon)
215 g flour (use T80 in France)
¼ teaspoon allspice
2 teaspoons baking powder
150 g raisins

DIRECTIONS

Preheat the oven to 180°C (350°F), and line a baking sheet with parchment paper. Combine the butter and sugar in the bowl of an electric mixer, and beat on medium speed for a minute or two, until well combined.

Add the egg and molasses, and beat for a few minutes more, until light and fluffy. The add the the rum and espresso, and mix to combine.

In a separate bowl, whisk together the flour, allspice, and baking powder. Then add to the wet ingredients, and incorporate by hand using a spatula. Add the raisins, and stir just to incorporate.

Use a cookie scoop to place 1 tablespoon-mounds of batter onto the prepared sheet, at least 5 cm (~2 inches) apart. Flatten each mound slightly, and bake for 9 to 10 minutes, until golden brown.

Cool on a rack before eating… if you can resist :)