These cookies are soft and cake-y, and have a great rum flavour.
Why I love this recipe
These rum and raisin cookies will satisfy even the ultimate cookie craving!
Preheat the oven to 180°C (350°F), and line a baking sheet with parchment paper.
Combine the butter and sugar in the bowl of an electric mixer, and beat on medium speed for a minute or two, until well combined.
Add the egg and molasses, and beat for a few minutes more, until light and fluffy. The add the the rum and espresso, and mix to combine.
In a separate bowl, whisk together the flour, allspice, and baking powder. Then add to the wet ingredients, and incorporate by hand using a spatula. Add the raisins, and stir just to incorporate.
Use a cookie scoop to place 1 tablespoon-mounds of batter onto the prepared sheet, at least 5 cm (~2 inches) apart. Flatten each mound slightly, and bake for 9 to 10 minutes, until golden brown.
Cool on a wire rack before eating… if you can resist 🙂