Rum Raisin Chocolate Chip Pecan Cookies

Name: Rum Raisin Chocolate Chip Pecan Cookies
Prep time: 6 h 30 min
Cook time: 20 min
Total time: 6 h 50 min
Ingredients: 1 cup dark raisins; ¼ cup dark rum; 2½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup (2) unsalted butter (slightly softened); 1 cup dark brown sugar (firmly packed); ¾ cup granulated sugar; 2 large eggs; 1 tbsp vanilla extract; ¼ tsp rum extract; ¾ cup pecans (coarsely chopped); 2 cups (12 oz) semi-sweet chocolate chips

Rum-Soaked Raisin Chocolate Chip Cookies: Dark rum infuses the raisins with a deep, rich, aromatic rum flavor.

6h 50m

Easy

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Ingredients

dark raisins 1 cup

dark rum ¼ cup

all-purpose flour 2½ cups

baking soda 1 tsp

salt ½ tsp

unsalted butter (slightly softened) 1 cup (2)

dark brown sugar (firmly packed) 1 cup

granulated sugar ¾ cup

large eggs 2

vanilla extract 1 tbsp

rum extract ¼ tsp

pecans (coarsely chopped) ¾ cup

semi-sweet chocolate chips 2 cups (12 oz)

Instructions

Soak Raisins

Place the raisins and dark rum in a small sealed plastic container. Soak at room temperature for at least 6 hours or overnight.

Preheat Oven

Place the oven rack in the center of the oven and preheat to 350°F (approximately 175°C). Spray two baking sheets with nonstick cooking spray.

Mix Dry Ingredients

In a medium-sized bowl, mix together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugars

Using an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar on medium speed until fully combined. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then add the vanilla extract and rum extract. Mix in the dry ingredients on low speed. Stir in the rum-soaked raisins (along with the remaining rum) and chocolate chips with a wooden spoon. Cover the bowl and let the dough rest for 10 minutes. (The dough can be wrapped and refrigerated for up to 3 days, or frozen for up to 1 month.)

Bake

Use a 2-tablespoon measure to scoop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 9 to 11 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.