RICHMOND, Va (WTVR) – Felicia Coleman recently won the first Times-Dispatch Cookie Countdown with her signature Swedish Oatmeal rum Raisin Cookies and today she showed us how to put them together.
Swedish Oatmeal Rum Raisin Cookie
1 stick of butter
1/2 cup Domino Granulated Pure Cane Sugar
1/2 cup Raw Sugar
1 cup of Pillsburys Self- Rising Flour
2 teaspoons of Vanilla Extract
1 teaspoon of Cinnamon
*1 cup Sunmaid California Baking Raisins, immersed in 2 teaspoons of “Rum Extract” overnight
1 cup of Quaker Oats (uncooked)
3/4 cup of walnuts (optional)
*Optional (Immerse Raisins overnight in Dark Rum)
•Heat oven to 350°F
•Beat butter and sugars until creamy
•Add egg, vanilla extract; mix
•Add flour, cinnamon; mix well
•Fold in oats, raisins and walnuts
•Refrigerate for 30 minutes
•Drop rounded tablespoons onto ungreased cookie sheet
•Bake 10-12 minutes or until edges of cookies are golden brown.
•Tap cookies on top and sides with fingers to shape before cooling
•Cool on cookie sheet.
_ _ _ About 2 dozen