This is the third recipe in my improvisational baking series. As I've said before, it takes only a few tweaks to turn a classic recipe into something entirely new.
I started with my Better Than Grandma's Oatmeal Raisin Cookies as a source recipe and made a few changes--adding chocolate chips, soaking the raisins in rum, and adding straight rum to the wet ingredients--and came up with a completely new recipe for Rum Raisinet Cookies.
For this next round of improvisation, I started thinking of flavors that would compliment the rum and chocolate. I considered adding another variety of dried fruit, white chocolate chips, and even a dusting of turbinado sugar to give the cookies a crunchy, sugary shell when they bake. But then I opened my cabinet, and the answer I was looking for was staring right back at me: coconut, the perfect partner for both rum and chocolate. I have to thank Mumma for this one. (Thanks, Mumma!) She thinks everything should have coconut in it.
I replaced a cup of the oatmeal with a cup of toasted coconut, and I replaced 1/2 teaspoon of vanilla and 1/2 teaspoon of milk with 1 teaspoon of coconut extract. These two small changes give the cookies a brand new flavor and texture, really jazzing up the source recipe and the second-round recipe as well.
Makes about 3 dozen cookies. (To see this recipe in process, check out Picturing Coconut Rum Raisinet Cookies.)
1 stick butter
1 cup + 2 tablespoons dark brown sugar
|3/4 cup raisins soaked in 3/4 cup rum, drained|
1 teaspoon vanilla
1 teaspoon rum
1 teaspoon coconut extract
1 cup oatmeal|
1 cup toasted coconut
3/4 cup semisweet chocolate chips
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
- Soak the raisins in 3/4 cup rum to plump for 30-45 minutes.
- Toast the coconut.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- Strain the raisins, discarding the remaining rum. Add the plumped raisins to the combined wet ingredients and creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.