Cinnamon Raisin Walnut Cookies - American Style Cookies

Northern European baking uses a lot of cinnamon; sometimes to the point where there could potentially be health concerns. Most of the news about 2013 Christmas cinnamon regulatory crisis was generally in anti-EU publications or American 'can you believe what those silly Europeans are doing now' articles. It is also worth mentioning that cinnamon has been used in herbal remedies for ages. If you have any concern about cinnamon in your diet talk to your doctor otherwise my advice is as with all good things it should be in moderation. I feel this recipe uses moderate amounts of cinnamon.

You will need

125 gr unsalted butter
125 ml raw brown sugar
4 ml vanilla
8 ml rum emulsion
1 medium egg

125 ml Flour
8 gr baking powder (half a packet)
4 gr of fine salt

250 ml of rolled oats

250 gr walnuts
250 gr raisins

A mixer or a good wooden spoon and old fashion strength.
baking trays
Baking paper
Cats are not a required tool and are a hazard around mixers and ovens - same applies to young children!

Step 1: Wet Ingredients

125 gr unsalted butter
125 ml raw brown sugar
4 ml vanilla
8 ml rum emulsion
1 medium egg

This cookie recipe is a variation of the classic cinnamon raisin cookie with a touch of rum added. I have done a range of experiments with rum, rum extracts, flavourings and emulsions. I have found that the emulsion gives the best results. The emulsion that I used is based on a propylene glycol base which makes it thicker and mixes better. I found that the extracts and artificial flavour did not work as well with the cinnamon.

Cream the wet ingredients until smooth.

If you wish to use real rum instead of the emulsion I suggest using a dark full bodied rum in a spray bottle just after the cookies come out of the oven. I have used a bottle similar to the kind that are used for misting plants. Make sure you clean the bottle first before you add rum. Give the cookies a light misting when the cookies immediately come out of the oven. The heat from the cookies will burn off any alcohol. I have found that 40% ( 80 proof) alcohol provides a good result. White rum or Bacardi 151 are not a good substitute for a good dark rum.

Step 2: Dry Ingredients

Dry ingredients

I group these into separate containers to make the process easier to manage when I add dry to the wet ingredients.

Set 1 - these ingredients need to be sifted together
125 ml Flour
8 gr baking powder (half a packet)
4 gr of fine salt
2 gr cinnamon

Add this mix to the creamed wet ingredients

Set 2
250 ml of rolled oats

When the batter has formed add the oats into the mix

Step 3: Mix Fruit and Nuts Into Cookie Batter

Add to the batter

250 gr walnuts
250 gr raisins

You can substitute dried currant for the raisins or half raisin half currant if you want to be a risk taker!

Step 4: Let the Batter Rest in the Refrigerator

I cover the bowl with plastic wrap or baking paper to keep the dough moist. You can bake after letting the dough have a 30 minute rest, but I recommend at least 24 hours for best results.

Step 5: Place Cookies on Sheets of Baking Paper and Bake

Bake cookies for 10-13 minutes in 175 C (or 350 F). If this is your first time baking this recipe check the cookies after 10 minutes if you like your cookies with a brown edge give it 3 more minutes.

If you omitted the rum emulsion from the wet ingredients now is the time to lightly spray rum over your just from the oven cookies. Do not be too heavy on the rum or you can over power the other ingredients.