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Caramel-Enhanced Oatmeal Raisin Cookies

These soft, chewy oatmeal raisin cookies feature a nostalgic flavor with a surprising caramel twist, achieved by adding dark rum or maple syrup. The cookies are baked until golden around the edges, with a layered texture that combines hearty oats, juicy raisins, and a subtly rich finish. Perfectly layered in appearance, they are a comforting treat with a slightly gooey center and crisp edges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats toasted lightly for extra flavor
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon generous pinch
  • 1 cup raisins plump and juicy
  • 1-2 tablespoons dark rum or maple syrup adds caramel undertone

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is smooth, fluffy, and fragrant—about 2-3 minutes. You'll notice a rich caramel aroma developing.
  3. Add the egg and vanilla extract to the creamed mixture. Mix until well combined, with a slightly glossy and cohesive texture.
  4. In a separate bowl, whisk together the toasted oats, flour, baking soda, and cinnamon. Toast the oats lightly for about 3 minutes over medium heat until fragrant, enhancing their nutty aroma.
  5. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix, as this keeps the cookies tender.
  6. Fold in the raisins and add 1-2 tablespoons of dark rum or maple syrup to introduce that secret caramel flavor and boost chewiness. The dough will be thick, sticky, and slightly glossy.
  7. Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Gently press each dough ball down to encourage even spreading and a flatter, more uniform shape.
  8. Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers look slightly soft but set. Fill the kitchen with a warm, spiced aroma as they bake.
  9. Remove the baking sheets from the oven and let the cookies rest for about 5 minutes. They will be soft but will firm up as they cool. Transfer them to a cooling rack.
  10. Allow the cookies to cool completely, about 10 minutes, until they reach their chewy, layered texture with crisp edges. They should smell warm, sweet, and inviting.
  11. Enjoy these cookies warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. Reheat briefly in a 150°C (300°F) oven if desired for that just-baked warmth.

Notes

For extra chewiness, refrigerate the dough for 30 minutes before baking. Toast oats beforehand to enhance flavor. Soak raisins in warm water for 10 minutes to keep them juicy during baking.