These Coconut Oatmeal Rum Raisin Cookies are a family favorite and a no-brainer for my upcoming book Zoë Bakes Cookies (coming out in 2024)! In season 3 episode 9 of Zoë Bakes I enlist two of my best taste testers, my sons Henri and Charlie, to taste test some recipes for the book.
I hope you’ll tune in to discovery+ or the Magnolia | Time Well Spent app to watch because my boys are quite opinionated when it comes to food and I end up starting over on one of my recipes after it failed to meet their standards. I suppose that means I raised them to have impeccable taste!
Learn more about Zoë Bakes season 3 here.
- 1 cup raisins
- 3 tbsp dark rum
- 4 1/2 cups (375g) rolled oats
- 1 2/3 cups (210g) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 1/4 cups (275g) unsalted butter, at room temperature
- 2 cups (400g) lightly packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 1/2 cup (50g) loosely packed sweetened coconut flakes
- Pour the rum over the raisins and let soak for at least 30 minutes, but up to 24 hours. The longer you let them soak the more flavor the raisins will soak up.
- Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and black pepper in a bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in vanilla. Add eggs, one at a time, beating on medium speed until incorporated. Add flour mixture all at once and mix just until incorporated. Mix in raisins and coconut, you may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure they are evenly distributed.
- Using a portion scoop, scoop cookie dough onto a baking sheet lined with parchment paper. I used a 2.7-ounce (83g) scoop, you can make the cookies larger or smaller, but it will affect the baking time. Flatten the cookie balls into 3/4-inch disks. Refrigerate for at least 1 hour, but they improve if you let them sit for 24-36 hours. After they are chilled you can bake them or freeze the dough disks for later baking.
- Preheat the oven to 350°F, with racks on the top and bottom third of the oven. Line two baking sheets with parchment paper. Bake 6 evenly spaced cookies on each sheet in the middle of the oven for about 10 minutes. Rotate the baking sheets top to bottom and continue baking for about 5 more minutes. Allow the cookies to cool slightly on the baking sheet and then remove to a cooling rack.
If you enjoy these rum raisin cookies, I’d suggest checking out my comprehensive guide to making the best cookies.