1 cup raisins
1/2 cup rum OR apple juice
1 stick butter
1 cup brown sugar
1 Meyer lemon, zested
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups oatmeal
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place raisins in a microwave-safe container. Cover raisins with rum and microwave for
30 seconds. Let sit for at least 30 minutes or up to 24 hours.
Cream butter, sugar and lemon zest until light. Beat in eggs until completely incorporated.
Mix together dry ingredients—flour, baking powder, salt and oatmeal. Add to creamed
mixture, stirring until almost completely combined. Drain raisins, pressing them lightly to release
excess liquid. Stir raisins into cookie dough until evenly distributed.
Place teaspoonfuls of the dough onto the parchment-lined cookie sheets. Bake for 7-9
minutes. Cool on pan for 3 minutes, then place on flat surface, not a rack, to cool completely.
Handle carefully, cookies are fragile until cooled. Store covered at room temperature.
Copyright © 2009 Stefanie Samara Hamblen