Popular theory often commits only the older set to be admirers of rum-raisin, but in reality, it's a classic for a reason and is the unsung spiced up hero for everyone, not just your grandmother. Every classic needs a twist, and this one is for whiskey lovers.
Swap out the chill of ice cream for the warmth of a cookie, and whiskey for rum and you’ll be rewarded with vanilla and spice notes that feel comforting but sophisticated. This recipe taps into the art of cask-finishing, specifically with a rum cask-finished whiskey—which offers all the robust whiskey flavor with a subtle kiss of tropical fruit notes. The raisins are soaked in whiskey anywhere from 24 hours up to a week before baking, becoming plump and hydrated. The alcohol evaporates, leaving a chewy (and boozy) flavor in every bite.
Though there is no shortage of delectable rum-finished whiskies on the market, some shine through in this recipe. Moderately priced at around $30, Teeling Small Batch is the brand’s flagship blend of malt and grain whiskeys, aged separately in bourbon barrels and finished in rum barrels up to 12 months. It’s a solid choice, offering a balanced sweetness redolent of vanilla, Milk Duds, and right on the nail as our panel found: rum-raisin. Aged in Havana rum barrels for nine weeks, Yellowstone’s Rum Cask Finished bourbon is another affordable option. It's littered with marshmallow, brown sugar, and roasted banana flavors making it a great option to use in the recipe and sip alongside these cookies. If investing in a rum-cask-finished whiskey is a serious endeavor, look no further than Angel’s Envy Caribbean rum cask finished rye. It exudes strong waves of vanilla and coconut on the nose and palate, with the rye’s spiciness mellowing out the sweetness. Because this recipe uses a substantial amount of liquid, it's best to save this higher-shelf expression for enjoyment alongside a stack of these cookies.
Ingredients:
- 1 cup raisins
- 1 ¼ cup Teeling Small Batch (or other rum-cask finished whiskey)
- ½ cup flour
- ½ tsp. cinnamon
- ½ tsp. baking powder
- ⅛ tsp. baking soda
- ¼ tsp. salt
- ½ cup plus 2 Tbsp. unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- ½ cup unsweetened coconut shreds
- ½ cup oats
Directions:
- In a clean container combine the raisins and rum cask-finished whiskey. Tightly cover with a lid and store in the refrigerator for at least 24 hours, or up to 1 week before making the dough.
- If using week-long soaked raisins, you’ll have just enough soaking liquid for the recipe. If using raisins after 24 of soaking, there might be leftover soaking whiskey which would be excellent in a cocktail.
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the butter and sugar on medium speed until light and fluffy, about 4 minutes.
- Add egg and vanilla and mix until combined.
- Scrape down the sides of the bowl and add dry ingredients all at once. Mix on low speed until just combined.
- Add coconut shred, oats, raisins, and 3 Tbsp. of soaking whiskey and mix until just combined. The dough will be slightly tacky.
- Refrigerate the bowl of cookie dough for 15 minutes or until slightly chilled. Roll into 2 logs 2 inches in diameter wrap tightly in plastic wrap.
- Refrigerate for at least 3 hours, or ideally overnight to let the flavors develop.
- Preheat the oven to 325°F and line a baking tray with parchment paper.
- Cut dough into ¼ inch slices and place at least 2 inches apart on the sheet.
- Bake for 13 minutes or until the edges are golden brown. It’s okay if the middle isn’t set, it will as it cools. Let cool on the baking tray.
- Cookies are best enjoyed on the day they’re baked. Store cookies in an airtight container for up to 5 days.
NOTES:
Alcohol will evaporate in the oven, so will some of the flavor compounds. That’s why up to three tablespoons of whiskey-soaking liquid make it into the dough along with the raisins, to give more flavor.
The purpose of soaking the raisins is so they absorb all of the whiskey and retain their natural sugars. Without this step, unpleasantly leathery dried bites of raisin could scorch while baking.
These cookies are wonderful when embellished with ice cream to make a cookie sandwich. Flip one cookie over and place one generous scoop of whiskey ice cream on top. Sandwich another cookie on top, pressing gently to compact it. Repeat with remaining cookies. Wrap tightly and freeze for at least 4 hours and up to 3 months.
