brown sugar, firmly packed
all purpose flour
1 3/4 c
old fashioned oats
1in a small sauce pan, beat raisins and rum to a boil over medium high heat, cover and remove from heat.
2allow to rest for 30-45 minutes for raisins to absorb the rum.
3preheat oven to 350. line a baking sheet with parchment paper.
4in a large mixing bowl, cream together the butter and brown sugar until uniform.
5beat in the egg, vanilla extract and molasses.
6gradually beat in flour, baking soda, salt and oats. stir in the raisins (and any remaining rum that did not get absorbed).
7drop by tablespoons onto prepared baking sheet and bake for 12-15 minutes (the cookies may appear darker in color from the molasses, this does not necessarily mean that they have browned).
8allow to rest for a few minutes on the baking sheet and remove to a cooling rack to cool completely.