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 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.