EATS: Oatmeal Rum Crasin Cookies

2 sticks butter Softened
1/4 Cup Splenda for baking (Or 1/2 Cup White Sugar)
3/4 Cup firmly packed brown sugar
2 eggs
1/4 Cup plus 2 TBS Rum (I like Myers Dark)
1/4 Cup boiling water
1 1/2 Cup Flour
1 tsp Baking Soda
3 Cups rolled oats
1 Cup Crasins ( I use two handfuls or so, so this is a guess)


Place Crasins in a heat poof bowl, cover with 1/4 cup rum and 1/4 cup boiling water - cover bowl and allow to steep for at least an hour.

Preheat oven to 350 degrees

Beat butter and sugar and Splenda (if using) together until smooth and fluffy and there are no lumps of butter

Add eggs and beat until combined.

Add 2 TBS rum and beat.

Sift together flour and baking soda and mix until well combined.

Drain crasins, add crasins and oats and mix until combined.

Drop by rounded tablespoonfuls onto baking sheet. (I use a small ice cream style scoop) Bake for 10-12 minutes until lightly browned all around.

Move to cooling rack to cool.

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Note - Sometimes I make the dough the night before.  Then what I do is make the dough balls and put them into a plastic storage container overnight.  Then leave on counter for about an hour before baking.  This way it warms up faster and it's already measured out and you are not fightign with a big mass of hard dough.

These would probably be excellent with Walnuts - I'll have to try a version that way.