• Cooking Time: 15
  • Servings: 30 small (#40 scoop)
  • Preparation Time: 10


  • 1/2 cup of raisins
  • 1 tsp rum
  • 2 Tbs fresh orange juice
  • 3/4 cups of flour
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 teaspoon salt
  • 6 Tbs of butter
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg (large; NOT extra large egg)
  • 1/2 tsp. frozen orange juice concentrate
  • 1-1/2 cups of oats


  • 1. Soak raisins in rum and orange juice for at least 10 minutes
  • 2. Cream together: butter, brown sugar, and granulated sugar until fluffly.
  • 3. Add egg and orange juice concentrate. Mix well.
  • 4. Add flour, baking soda, cinnamon, teaspoon salt and mix well.
  • 5. Add cups of oats and raisins (including rum/oj mixture) until just mixed.
  • 6. Drop small balls, 1/2" apart, onto baking sheet covered with parchment paper.
  • 7. Bake @ 350 for 14 minutes.


I made up this recipe a few years ago as I was trying to replicate the orange oat cookies I grew up with in Central America. I took the "Vanishing Oatmeal Cookies" recipe from the Quaker Oats package as a start and played with the proportions of butter, sugar and flavorings until I got the flavor and texture that I wanted. These are pretty close to the original!

Categories: Cookies  It's Complicated 

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