Mock Rum And Raisin Cookies Recipe

Name: Mock Rum And Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 C. All purpose flour; 2 tsp. Baking powder; 1/2 tsp. Baking soda; 1 C. Quick oats; 1/2 C. Butter; 1/2 C. Granulated sugar; 2 Eggs; 1/2 C. Molasses; 4 Tbsp. Pineapple juice; 1 tsp. Almond extract

Servings: persons

1
Preheat oven to 375 degrees Fahrenheit
2
Line a large cookie sheet with parchment paper
3
In a small bowl combine molasses, pineapple juice and almond extract together and stir to thin molasses out. Set aside
4
Blend flour, b. powder and b. soda together in a small bowl. Set aside
5
Mix butter, molasses mixture and sugar in a large mixing bowl and beat on medium speed with an electric mixer until butter dissolves completely
6
Add eggs to butter mixture and mix until light and smooth
7
Mix in quick oats and continue to beat on medium speed with mixer until a firm batter is developed
8
Stir in dry ingredients and mix all ingredients together to make a soft dough with enough flour to prevent sticking when making the cookies
9
Roll out small amounts of dough with your hands and place on cookie sheet 2 inches apart
10
Bake in preheated oven for 10 minutes
11
Remove from oven and place on wire rack to cool before storing in a container

1090

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 C. All purpose flour, 2 tsp. Baking powder, 1/2 tsp. Baking soda, 1 C. Quick oats, and more.

Yes, Mock Rum And Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mock Rum And Raisin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions