Linda wrote in with a couple questions about my Rum Raisinet Cookies:
Thanks for sharing the recipe. Would the cookies be very moist? I've just tried a batch of rum raisin cookies from another recipe and it turned out very moist, which I don't quite like. There's not much rum taste too... I used Bacardi Rum (light brown). I'm gonna try out your recipe...
Hi, Linda. Thanks for writing in! My Rum Raisinet Cookies aren't too moist. They have a chewy interior and a slightly crispy exterior, which I think is the perfect texture for a cookie.
One of the ways to achieve the perfect chewy/crisp texture is to use the right amount of wet ingredients. But baking with booze or any other kind of liquid flavoring can be tricky because the intensity of the flavor is directly tied to your wet ingredients. More wet ingredients = more cakey texture. I think the problem with the recipe you tried is that its wet ingredients were too wet.
I used spiced rum in this recipe. I'm not really a drinker, so I have no idea what that means or how it compares to other kinds of rum. (Booze is booze...right?) I soaked my raisins in the rum--enplumening them--which is a really good trick for imparting flavor and fattening up the raisins without throwing off the dry/wet balance in the rest of the dough.
You can taste the rum in these cookies--it's there--but it's not so pronounced that it will stop you in your tracks. If you're looking for a stronger rum flavor, there's another trick you can use: rum extract. Add 1/2 or 3/4 teaspoon of rum extract, depending on how strong a flavor you want, to the wet ingredients. A small amount of extract packs a powerful punch of flavor and won't add much volume to your wet ingredients. I hope this helps!