Hello everyone! Hope everyone has had a happy holiday season so far! I've been quiet lately because of how busy I have been, not because I have not been baking. I've been running around too much the last month and a half, destroying gingerbread men cookies, going to Christmas plays, playing dress up, drinking birthday hot chocolate, eating tamales I made myself, having tea with the girls, shooting bows, destroying more gingerbread men, drinking too much wine, really just enjoying this season.
But I've baked ALL the cookies. Lots and lots of cookies. To give away in mugs for Christmas, to bring to events, to make for "the blog" but then eat them all myself with a cup of tea without even taking pictures of them first...
Lucky for you I took pictures of these! (Thank you rain for staying away today.) Just in time for you to whip some up tomorrow for your New Year's Eve parties. Or for because it's Monday. Or Tuesday. Or any day. Or have left over egg nog and rum in the fridge. Which is why I made these earlier today. They are all wrapped up, waiting for tomorrow's New Year's Eve bash.
Actually, I wanted to make more oatmeal raisin cookies because believe it or not, they're my favorite cookies. I finally found a recipe (and by found I mean I combined like 5 to make one that sounded good) that pleased me, but those cookies I made last week and are super long gone. So i wanted more. But I felt that i would need to add something more to make them appropriate for New Years -- it does signify the end of the holiday season after all. I was debating on maybe adding a glaze on top while looking in the fridge for brekkie this morning and I saw a carton of eggnog. Lightbulb moment.
The eggnog, by the way, was also next to the rum... so I soaked the raisins in rum while I ran my morning errands. By the afternoon, these were baked, photographed, instagrammed, and packaged up.
Rummy Oatmeal Raisin Cookies
Makes 18, Bake at 350* for 10 minutes.
7/8 c. flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c unsalted butter, room temp
1/2 c sugar
1/2 c brown sugar
1 tsp vanilla
1 1/4 c oats
1/3 c rummy raisins (soak raisins in rum for 1-3 hours)
1. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Cream butter and sugar together in a stand mixer.
3. Add in vanilla extract and egg and beat until fully incorporated.
4. Add in flour mixture to batter.
5. Fold in oats, and then raisins. (Note: the rummy raisins will make the dough a little wetter than most dough, refrigerate if you have the time.)
5. Scoop out dough balls onto parchment lined cookie sheets and bake until edges are brown.
6. Let set on cookie sheet for 1-3 minutes and then place on cooling rack.
1/4 c. eggnog
1 tbsp rum
1 tbsp melted butter
1 1/2 c. powdered sugar
1/8 tsp nutmeg
1. In a small bowl, whisk together butter, rum and egg nog.
2. Add in powdered sugar and whisk until smooth. Can adjust the amount of sugar up or down, depending on taste and consistency.
3. Add in nutmeg.
4. Once cookies are completely cool, spoon onto top of cookies as desired and let icing harden completely before storing.
Or eating. Cuz now that you've made them you must certainly eat one.
The glaze really tastes like eggnog. The raisins are extra plump and not dried out at all.
Yes, most of the alcohol in the raisins are baked out but they retain that light alcohol-y essence that we boozehouds love.
2012 has finally brought me some much needed sanity and a greater appreciation of life, true friendships and strangely even myself. May 2013 bring beautiful things to this already very blessed girl, and to all of you as well.
Happy New Year.