Hot Buttered Rum Crisps

Greetings, and Happy Christmas Eve, Eve! 

I have to make this post snappy, because it’s late and I have to be up early tomorrow for work.  I just wanted to quickly show you a few pictures from the cookie exchange I had with my family last week.  We only had five people, but some of us brought two kinds of cookies, so we ended up with a bunch!

I brought the Eskimo sandwich cookies I posted about a few days ago, and I also brought another sandwich cookie, which I’ll be blogging about another time.

My little sister baked a Star Wars cookie – Wookie Cookies.  They’re made with cinnamon, milk chocolate chips and semi-sweet chocolate chips.  They’re sitting on the glass pedestal in the picture below.

My mom made rainbow cookies!  This is the second time she’s made them.  They’re great!  I admire her
for baking these.  I’ve never had the nerve to attempt them.

My mom also made peanut butter cookies.  Overachiever.

My older sister made molasses cookies!  Yum.  They were pretty tasty.  Those tortillas scoops were also pretty good.

My other older sister baked biscotti and an orange-butter cookie recipe, which were delicious as well.  My pictures turned out blurry on those, unfortunately.

Anyway, it was a lot of fun.  My mom made little snacks for all of us, and we watched movies and drank White Russians like The Dude.  Good times.

Now after that heart-warming story, I bring you today’s cookie recipe: Hot Buttered Rum Crisps.

 

What we have here is a very buttery, very delicious crispy cookie.  The batter is made from toasty browned butter, brown sugar, melted butterscotch chips, rum, and spices.  Oats, raisins and toasted pecans are stirred in for a little added texture.  You could leave out the raisins if you wanted to. 
Okay, okay, or the pecans.  You’re killing me.

Serve with a glass of hot buttered rum for dunking.

Happy holidays!

Hot Buttered Rum Crisps

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup butterscotch chips, melted
2 large eggs
3 tablespoons spiced dark rum
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup old fashioned oats
1/2 cup finely chopped pecans, toasted
1/3 cup raisins

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams, and starts to turn golden.  Pour butter into a large mixing bowl.

Add brown sugar and melted butterscotch to mixing bowl; mix, using a mixer on medium speed, until well combined.  Mix in eggs, rum, vanilla, cinnamon, ginger, nutmeg, baking powder, baking soda and salt until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour, oats, pecans and raisins until just combined.  Chill cookie dough in the refrigerator for 30 minutes.

Heat oven to 350 degrees F.

Drop rounded tablespoons of dough onto cookie sheets, spacing about 2 inches apart.  Bake 13-15 minutes, or until golden brown.  Cool 2 minutes on the cookie sheets before transferring cookies to wire racks to cool completely.

Makes about 2 dozen cookies