Rum-Soaked Currant, Pecan and Oatmeal Cookies
Rich and buttery, delightfully boozy and full of texture. A caramely and sophisticated oatmeal raisin cookie and a great ending to a fall meal. Happy cooking!
you will need:
1/2 cup zante currants
1/3 cup dark rum
1/2 cup (1 stick) unsalted butter, room temperature
1 egg yolk
1 tsp. vanilla extract
2/3 cup medium brown sugar, packed
2/3 cup all-purpose flour (if you want more flour, start by adding tbsp at a time)
1 cup old fashioned oats
3/4 - 1 cup pecans, crushed
1/2 tsp. salt
1 tsp. baking soda
pinch of cinnamon (optional)
Simmer the currants in the rum, stirring occasionally, until currants are plump and lighter in color and rum has reduced to almost nothing - about 15-20 minutes. If the rum reduces too quickly, add more a tbsp. at a time. Set aside and let the currants rest while making the dough.
Whisk to combine the dry ingredients: flour, baking soda, cinnamon (if using), salt and oats. Set aside
Using a stand mixer fitted with the paddle and on a medium high setting, cream the butter and the sugar until fully incorporated, about 2-3 minutes. On medium - medium low speed, add the egg - mix till evenly incorporated then add the yolk and vanilla and continue mixing till evenly combined.
Slowly add in the prepared dry ingredients follows by the pecans. Only mix until the dough begins to come together. Do not over mix!
Strain any excess rum off the currants before mixing them into the dough, by hand.
Heat the oven to 350 and let the dough rest while the oven heats.
The cookie size is up to you. I find the smaller they are, the better becasue they will cook very uneven. 1 - 1.5 ounces is just about right.
Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook quickly so I usually hang out around the oven and sipping tea and bathing in the smell of fresh cookies… They're just about done when the edges are brown but still noticeably underdone in the center (8ish minutes). Continue cooking for about 1 more minute then remove sheet pan and allow to cool for a few minutes. Then, with a spatula, loosen cookie and transfer then to a cookie rack to finish cooling.
Can be stored in an paper/breathable bag for about 2 days - when completely cool. After that transfer to an airtight container or freeze them. Enjoy!