How to make it

  • Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  • In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.
  • Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 ½" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 ¼" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool.
  • Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.

Reviews & Comments 2

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    " It was excellent "
    pinkpasta ate it and said...
    Another high 5 for Peeta!
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmm good Mmmmm good ...............yummy

    hugs tink
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