Categories: Cookies
Ingredients
- 1 cup raisins
- 1/4 cup rum
- 2 cups salted, melted butter
- 2 cups brown sugar
- 1 cup white (granulated) sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar (critical!)
- 1 teaspoon salt
- 4 and 1/4 cups all-purpose flour
- Dough Ball Rolling Mixture
- 1/2 cup white (granulated) sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Directions
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DO NOT preheat your oven quite yet—this dough needs to chill before you bake it.
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Place the raisins in a microwave-safe bowl that will hold 2 cups.
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Pour the quarter-cup rum over the top of the raisins.
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Heat the raisins and rum mixture for 2 minutes on HIGH. Let it sit in the microwave for 1 minute and then take it out and remove it to a pot holder or towel on your kitchen counter.
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Cover the bowl containing the raisin and rum with sheet of oil to keep the heat it. The raisins will pumps up while you’re mixing up the rest of your cookie dough.
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Place the 4 sticks of butter in another microwave-safe bowl. Melt the butter in the microwave for 2 minutes on HIGH. Let the melted butter sit in the microwave for another minute and then remove it to another pot holder or towel on your kitchen counter.
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Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar, and salt. Mix well. Add flour increments, mixing after each addition.
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Use your hands to roll the dough in walnut-size balls. (If dough is too sticky, chill for an hour before rolling.)
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Preheat the oven to 350°F. Combine the sugar and cinnamon in a small bowl to make the dough ball rolling mixture. (Mixing it with a fork works nicely.) Roll the dough balls in the mixture and place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased spatula.
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Bake at 350°F for 10-15 minutes. (They should have a touch of gold around the edges.) Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling.