White Chocolate Rum Raisin cookies are a delightful change to the usual chocolate chip cookie. No alcohol! Do you like rum raisin ice cream? You will love these cookies!
Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We had to bring bagged 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 rum, raisins, white chocolate, and walnuts.
Baking the Cookies
This recipe makes about 4 dozen cookies. Bake cookies on one sheet in the center of the oven. It might be tempting to put two sheets in at once unless you stop them halfway through and switch the shelves. The bottom ones get done quicker, while the top ones don’t brown as nicely.
Although the cookies have plenty of butter, bake them on parchment paper. Several studies have been done to show why parchment is the best non-stick liner for your cookie sheet. Silicone affects how heat is conducted to the dough, and its nonstick surface allows for more spread. Because the dough spreads faster, it bakes faster and puffs less, resulting in browner, denser cookies lacking the delicate crunch and honeycomb crumb of a cookie that rose in the oven as intended.
Another cool trick is to put the cookie sheets with the dough on them in the freezer for about 20 minutes. Because they are so cold, they will retain their puffy shape and not spread as much.
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!
White Chocolate Rum Raisin Cookie Recipe
Email Me the Recipe
White Chocolate Rum Raisin Cookies
Equipment
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Ingredients
- 1 cup unsalted butter, softened
- ¾ cup Granulated sugar
- ¾ cup brown sugar, firmly packed
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 ½ teaspoon Rum extract
- 2 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 12 ounces white chocolate chips
- 1 cup Raisins
- 1 cup walnuts
Instructions
- Preheat oven to 350 °F (177 °C)
- 1 cup unsalted butter, 3/4 cup Granulated sugar, 3/4 cup brown sugar, 2 Eggs, 1 teaspoon Vanilla extract, 1 teaspoon Almond extract, 1 1/2 teaspoon Rum extractPut butter, granulated sugar, brown sugar, eggs, vanilla and almond extract in the bowl of your stand mixer.
- Beat the mixture on medium speed for 3 to 4 minutes or until well mixed.
- 2 1/4 cups All-purpose flour, 1 teaspoon Baking sodaCombine flour and baking soda. Gradually add flour mixture to butter mixture; mix well.
- 12 ounces white chocolate chips, 1 cup Raisins, 1 cup walnutsStir in white chocolate chips, raisins, and walnuts.
- Drop by rounded tablespoons onto parchment-lined cookie sheets.
- Bake for 10 to 12 minutes or until light golden brown. Do not over-bake. Transfer to a wire rack to cool.
