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Rum Raisin White Chocolate Chip Cookies


1/2 cup Raisins

1/4 cup Rum

1/2 cup Butter, room temperature

1/2 cup Granulated Sugar

1/2 cup Dark Brown Sugar

1 Egg

1 cup All Purpose Flour

1/2 cup Oat Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1/2 a 12oz bag (6oz) White Chocolate Chips

Optional: Pecan Halves or Coarse Sugar


  • Preheat the oven to 350. In a small saucepan bring rum to a boil and add raisins. Cut heat, cover and allow to rest for at least one hour to plump and flavor raisins. I typically will try to do this one day ahead, and store raisins refrigerator be for use.

  • Preheat the oven to 350.

  • In a bowl, whisk together: flours, baking soda, baking powder and salt. Set aside.

  • In a stand mixer (or with a hand mixer) beat butter until creamy. Add sugars to the butter and beat until fluffy, about 3 minutes, scraping bowl sides as necessary, to ensure all is well mixed.

  • Beat in egg and excess juice from the raisins. About 2-3 minutes.

  • Incorporate the dry ingredients into the dough until just blended.

  • Fold in raisins and white chocolate chips until incorporated.

  • Form dough into 24 rough balls.

  • Optionally top each dough ball with a Pecan Half or roll in coarse sugar.

  • Place dough balls, well spaced, on a cookie sheet (non-stick, greased or parchment lined).

Bake until golden. About 12-14 minutes.

Recipe makes 24 cookies.

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