Golden Doubloon Rum Raisin Oatmeal Pirate Cookies

These be the biscuits for the grown pirates. Forged with Captain Morgan’s spiced fire, golden raisins fattened on rum, and hearty oats, they’ll warm yer bones and steady yer sword hand.

Crunchy at the edge, chewy in the belly — these doubloons be worth their weight in treasure. Mind ye, they’re no fare for the wee deckhands. Rum be in their bones, baked into the heart o’ the cookie like a hidden map.

Ingredients:

2 sticks o’ softened butter (let ‘em sit, not freeze like the north seas)

1 ½ cups brown sugar (packed tighter than gunpowder in a keg)

½ cup white sugar (snow from the northern ice)

2 eggs, plucked fresh from the galley hen

A splash o’ vanilla (1 teaspoon, but more if yer heart desires)

2 cups flour (the powder o’ civilization)

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

A pinch o’ nutmeg (aye, pirate spice!)

½ teaspoon salt (from the brine of the sea)

3 cups rolled oats (sturdy sailor’s rations)

1 cup golden raisins, soaked overnight in half a cup o’ Captain Morgan’s spiced rum

Optional: ½ cup toasted nuts (for the hard-toothed old sea dogs)

Instructions:

Soak yer treasure: Let the golden raisins drink deep the Captain’s rum ‘til they swell like barrels in a storm. Drain before the mix.

Cream the fat ‘n sugar: Beat butter and sugars ‘til they’re smoother than a siren’s song. Add eggs and vanilla, blend well.

Mix the dry cargo: Flour, powders, soda, spice, and salt — whisk it like a gale through the sails.

Unite the fleet: Fold dry into wet, then stir in oats and rum-plumped raisins.

Shape yer loot: Drop spoons o’ dough like cannonballs on parchment.

Fire the oven cannons: Bake at 350°F for 10–12 minutes ‘til the edges be gold and the middles soft.

Cool ‘n plunder: Let rest a spell, then stash ‘em quick before the crew devours the lot.

With love, music, food, art & fun,

Tré Taylor & Bleep

feast yer eyes on this ai glamor shot...