Rum Raisin Cookies. Because everything's better with rum.

I like my cookies chewy.  Crunchy cookies are just a nuisance, and I already have crumb problem at 154 Hidden Court.

These cookies are certainly in the chewy category, and they are delicious.

1 cup raisins
1/2 cup of your favorite rum
3 eggs
1 tsp vanilla extract
2 sticks of butter, softened
1 cup brown sugar, packed
1 cup white sugar
2 1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp nutmeg
2 tsp baking soda
2 cups oats - quick, old fashioned, it doesn't really seem to matter here
1 cup nuts - I like pecans in these, but walnuts would work, too

Place the raisins in a container with the rum and soak it for a least 3 hours.  The raisins will plump up and most of the liquid will be absorbed.  That's how you will know when they are ready.

Preheat oven to 350 degrees.

When the raisins are ready, cream the butter and both sugars until it starts to get fluffy.  Slowly add in the cinnamon, nutmeg, baking soda and flour.  After it is mixed, add in the raisins (drained of excess rum if necessary), the oats and the nuts.

Drop by the heaping teaspoon full onto a cookie sheet - they will spread a bit - and bake for 8-9 minutes, or until they are slightly browned.

Serve them to all your friends.  They will thank you.

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