Recipes in this Post
Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We have to bring a bag lunch, and I decided to bring cookies for the kids.
I really like this recipe because it is so versatile, you can change the add-ins and have a completely different cookie every time. The add-ins for these White Chocolate Rum Raisin Cookies are the rum, raisins, white chocolate and walnuts.
One thing I do recommend about making these cookies is to get yourself a size 24 ice cream scoop. They make making drop cookies a real joy, and you don’t wind up getting cookie dough all over your hands that you – eek, wind up eating!
Recipe: White Chocolate Rum Raisin Cookies
Summary: This recipe makes about 4 dozen cookies
- 1 cup Butter; softened
- 3/4 cup Granulated sugar
- 3/4 cup brown sugar; firmly packed
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 1/2 teaspoon Rum extract
- 2 1/4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 package white chocolate chips
- 1 cup Raisins
- 1 cup walnuts
- Preheat oven to 350 F
- Put butter, granulated sugar, brown sugar, eggs, vanilla and almond extract in a large mixing bowl.
- Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
- Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix well.
- Stir in white chocolate chips, raisins and walnuts.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake 10 to 12 minutes, or until light golden brown. Do not over-bake. Transfer to wire rack to cool.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.