What kind of cookie is good for breakfast?! Our Rum Kissed Raisin cookie is full of oatmeal, coconut, rum-soaked-raisins, local butter, and local eggs. And as Megan reminded me, "eggs are for breakfast!" Oatmeal doesn't need to be served only in a bowl.
So here's the story on our Rum-Kissed Raisin cookies. . . . Megan developed the recipe for this little oatmeal cookie, and in it she specifies: "Heat rum and raisins on the stove until simmering. Turn off the heat, cover and soak the raisins for half an hour until they plump up." But one day while I was preparing cookies, I heated the rum/raisins and instead of draining them after 30 minutes, I walked away and ate lunch. So. . . .after 60 minutes of bathing in a pot of warm rum, the raisins had softened and easily released their rummy juices into the cookie dough. Upon first realizing my flub, Megan reminded what Bob Ross says, "We don't make mistakes; we have happy accidents."
Now these cookies truly deserve the name "Rum Kissed," whereas before they were simply "Rum Pecked". Come grab a kiss from these two birds, oh and some cookies!