Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a food processor or large mixing bowl, combine the flour, oats, baking powder, and cinnamon.
Add the raisins, dried cherries, and salt to the dry ingredients.
Incorporate the room temperature butter into the mixture.
Pour in the vanilla extract, water, and rum.
Process or mix by hand until a cohesive dough forms. The mixture should hold together when pressed.
Turn the dough onto a lightly floured surface and roll it into a rectangle. Aim for about ½-inch thickness for a pleasantly crunchy texture.
Cut the dough into even rectangular shapes using a sharp knife or pastry cutter.
Transfer the cookies to the prepared baking sheet, leaving slight space between each cookie.
Bake for approximately 15 minutes, or until the cookies are lightly golden around the edges.
Allow to cool completely on a wire rack before serving.
Nutritional Information
(Per cookie, based on 12 servings)
Calories: 180
Protein: 3g
Carbohydrates: 25g
Fiber: 2g
Fat: 8g
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Tips and Tricks
For the best texture, don’t overprocess the dough – mix just until combined
Keep the dough cool while working with it for easier handling
Use a ruler or straight edge for even cookie sizes
Watch carefully during the last few minutes of baking to prevent over-browning
Let cookies cool completely to achieve the perfect crisp texture
Variations and Substitutions
Replace dried cherries with cranberries or chopped dried apricots
Swap amber rum for bourbon or omit entirely, adding 1 tablespoon more water
Use whole wheat flour instead of all-purpose for extra fiber
Add 1 teaspoon of orange zest for a citrusy twist
Include 30g of chopped nuts for added protein and crunch
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