C is for Cookie

Once again and to the delight of the hostess, 312 Square Feet is haunted by the hungryghoast. It's helpful to have things levitate to you in the kitchen, but not helpful when you turn your back only to find all of the chairs stacked in a precarious yet artful pile.

Tonight, we got to performing the Oatmeal Rum Raisin Cookie experiment. It was relatively successful but the results are still coming in. There should be more rum and the raisins should soak in the rum over night to really plump them and get the taste.

Oatmeal Rum Raisin Cookies

1 cup (2 sticks) butter, room temperature
1 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 cups oatmeal
1 cup raisins
6 tablespoons dark rum

Mix the vanilla with the rum and the raisins, cover and soak over night, ideally. If not over night, at least two hours.

Pre-heat the oven to 350 degrees.

Beat the eggs and add to the raisin mixture. Let rest and come to room temperature.

Cream the butter and the sugars together with a beater. Sift the flour, spices, salt and baking soda together, make sure they are well combined. Add the dry ingredients to the sugar and butter and mix well.

Add the raisin and egg mixture, beat well. Lastly add the oats.

Roll into balls and place on un-greased cookie sheet. Bake for 10-12 minutes depending on the size of your cookies.