These Coconut Oatmeal Rum Raisin Cookies are a family favorite! These are wonderful soft and chewy oatmeal raisin cookies, and the rum-soaked raisins add depth to the flavor.
These are a recipe featured on 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 Zoë Bakes Cookies.
Oatmeal Rum Raisin Cookies Ingredients
In addition to the spices, brown sugar and vanilla that give these cookies a deep flavor that is especially great for fall baking, here are the main ingredients:
- Coconut: The shredded coconut adds a little texture and flavor that takes these cookies to the next level.
- Rum: Soaking the raisins in rum adds depth of flavor. You can soak the raisins in water if you want to avoid alcohol to help plump up the raisins.
- Rolled Oats: The basis of oatmeal cookies! Make sure to choose rolled oats over steel cut or quick oats.
Zoë Bakes Season 3
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. If you enjoy these rum raisin cookies, I’d suggest checking out my comprehensive guide to making the best cookies.
Ingredients
- 1 cup (145g) 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
Instructions
- 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 (I add in the remaining rum, but most of it should be absorbed into the raisins. If there is more than a couple tablespoons, the dough may be too soft.) 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.
Great recipe…I made gluten free and they were perfect…also baked in muffin tins and loved the soft center!
I’ve made these a couple times for tailgates (minus the rum – kids) and they were a huge crowd pleaser! The addition of coconut to classic oatmeal raisin flavors elevated these to a new favorite. Love the chewy texture and heartiness. Thanks Zoe!
the recipe was great but it was puzzling. the recipe has a way to choose the number of cookies and then it recalculates the amounts. THe recipe defaulted to 21 cookies (!) which calculated the total amount of ingredients was about 10 cups when you totaled up all of it (flour, sugars, butter, etc.) that was crazy. If I set it for the number of cookies I actually wanted (4 dozen) the total was more like 15 cups! that is crazy. SInce I bake I knew that the calculations for 21 cookies would get me about 70 cookies.
Hi TIsh! Could you email me? I’d love to help sort this out. Long story short: we took off the ability to recalculate the ingredients for other amount a while back because people reported issues with it. I’d love to know where you found the ability to recalculate so we can fix it for others. Thank you! You can email me at [email protected].
Awesome cookies.
I admit I didn’t follow the recipe extremely well and they still turned out amazing.
Just made these… they’re FIREEEE!!!!!!!
Yayyyyyy!!!! We love to hear it. Thank you!
Delicate, chewy giant cookie. Absolutely fantastic flavor/taste. I added a 1/2 cup choco chips. The coconut made the cookie a 5! (Love baking some now and freezing some for baking “fresh” later.)
Hi Richard, we’re so glad you enjoyed them! It’s a favorite in my house, too. Thanks so much for leaving a rating and review. Cheers!
Hands down, the best oatmeal cookies ever! They require a bit more time than garden-variety ones, but boy, is it worth it.
I just finished baking a batch of these cookies and they’re absolutely delicious. I wanted to post a picture but it doesn’t allow me to, thank you for this recipe. I actually use the recipe from the book. I look forward to more baking from Zoe bakes cookies book.
This recipe creates my husbands favorite all time cookie. Upon his suggestion, I have occasionally swapped the raisins for other dried fruits such as cherries, dates, figs and apricots. It doesn’t matter what fruit I decide to use, they always bake up beautifully with a fabulous taste.
Mic drop. This recipe is utter cookie perfection.
I substituted 1c. of coconut sugar for both sugars, which worked beautifully (and has the added benefits of lowering both the glycemic index and the sweetness factor).
For those who would love to attain that rich rum raisin flavour with massively reduced alcohol—same here!—if you’re lucky enough to be in the States, you can order an outstanding natural rum flavour essence from the Medicine Flower people. It is absolutely brilliant. I used the oldest, most crystallised raisins in my pantry, which I covered in water just off the boil, adding 4 or 5 drops of the flavour essence and stirring through. You can leave that (covered, of course) in the fridge for at least a day (and up to 3!), whereupon the raisins will have soaked up nearly all of the liquid, and be redolent with the rum flavour.
Toaster oven method: I found that the frozen cookie dough rounds can be baked up quick and fresh in the toaster oven when guests are coming for tea, so now I’m using up all my old raisins to make ready-to-bake frozen cookies! All that’s required is 10 minutes on parchment at 140C (285F, toaster ovens tend to run hotter), then just leave them on the mini cookie sheet to finish their baking as the sheet cools on your countertop (whilst the tea is brewing). This gives these cookies the perfect mix of softness and firmness and a golden-brown bottom (plus they’re still warm when served, yum!).
Thank you, Zoe!
p.s.: a gilding-the-lily tip: 1) when the toaster oven dings at the 10-minute mark and you take them out, use a right-angled spatula or frosting spreader to flatten them a bit further before they cool. They emerge so perfectly this way that people can barely believe they’re homemade!
Great recipe and cookies are yummy.
Any advice on adding chocolate chips to push it over to FANTASIC?
Tried this… it actually detracted from their wonderfulness (and I used some amazing couverture chips, too!).
One tiny addition I made to the recipe that did work nicely was adding 1/4 tsp. of organic Peruvian ginger powder. (Best in the world, to my tastebuds. Adds a little kick, subtle but present.)
Yes, this is my second time making them and they are just wonderful the way they are. Yum!!!
I used Dominican rum both times and the cookies were delicious.
We’re so glad you enjoyed them Eeve!
I loved the cookies but they were just a wee bit too sweet for me. How would I go about making them less sweet? If I cut the brown sugar and granulated sugar by half would I need to up the flour or oats to balance out the ratio of dry to wet ingredients?
Hi Tina! Increasing the flour will make them too dry. Zoë suggests decreasing the fat by a couple of tablespoons. Cutting the sugar in half is quite a bit so she also suggests trying a half batch to test it out and make sure you like the result.
I rate recipes based on the reactions of my many picky, elder-folk, neighbors who prefer their baked goods don’t come from the grocery store. This recipe is a five star wonder that my neighbors twice demanded after the initial bake. Batches 2 and 3 used Meyer’s dark rum for the soak, which pushed the rating to a high 5. Something about the way it infused the cookie dough.
Hi Kate, this is an amazing review! Thank you so much for coming back to tell us about your experience.
I too use Myers dark rum. And when I bake cookies, this is the recipe I use.
I loved the cookies but they were just a wee bit too sweet for me. How would I go about making them less sweet? If I cut the brown sugar and granulated sugar by half would I need to up the flour or oats to balance out the ratio of dry to wet ingredients?
Question?? Are you to drain off the rum BEFORE adding the raisins? They spread a little more than I thought they would but they’re still delicious:)
Hi there, Zoë does add the remaining rum to the cookie dough, but if the raisins aren’t plumping up long enough and there is a lot of excess rum, (more than a couple tablespoons), the dough may be too soft. It could also be how you measure the flour or other things making them spread. I also make these cookies often (they’re so delicious!) and I always add the remaining rum. I measure my flour using a kitchen scale and never have a problem with them spreading too much. I often bake them from frozen, which helps prevent spreading as well. Happy baking!
These are my husband’s new favorite cookies! So flavorful; a grown-up cookie recipe reminiscent of a childhood lunchbox treat.
This Rum raisin cookie was the hit of my Christmas party! My guests said it was the best cookie they’ve ever eaten. It has become our family favorite. Zoe, your show is such a delight to watch. Thank you for all the great recipes!
Can I use cranberries instead? What do you think?
Hi Shelley! You can absolutely use dried cranberries in place of the raisins. In fact, I’ve done it myself and my family always loves them! If you do try it, please come back and leave us a rating/review. Cheers!
These were soooo good. I’ll admit, I rushed it. Soaked the raisins for maybe 15 minutes and popped them in the microwave to speed up the “marinating.” I did save a portion of the dough in the fridge for two days and then baked. I noticed the developed flavor of rum in the raisins and it made me a believer. Either way, rushed or proper timing, these cookies were swoon-worthy.
How long can I freeze the Oatmeal cookies for? I’m think of making them Christmas.
Hi Lisa! Zoe recommends making the dough ahead and freezing the dough balls, then baking closer to the day you’ll serve them. Enjoy!
I made these cookies the Oatmeal, rum raisin for a party and everyone Loved them . Even people that weren’t a fun of Oatmeal cookies we’re having seconds and asking the recipe. Great recipe thank you Zoe
Love the cookies and your show, Zoe, it’s one of my favorites!
I loved the cookies but they were just a wee bit too sweet for me. If I cut the brown sugar and granulated sugar by half would I need to up the flour or oats to balance out the ratio of dry to wet ingredients?
Outstanding taste and they only get better the more days they sit. Freeze great!