Combine the raisin, rum, 1 tsp of cinnamon, and 2 tbsp sugar in a medium saucepan. Bring to the simmer over medium saucepan. Bring to simmer over mediun heat and cook, stirring occasionally, until all the rum has been absorbed by the raisin, 6 - 9 minutes. Remove the pan from the heat and let cool while you make the dough.

Turn the mixer off, scrape down the sides and bottom, and add eggs, maple syrup and vanilla paste. Mix on medium speed until throughly combined and fluffy, 1 to 2 minutes.

Gradually add the flour mixture, beating until just combined and no pockets of dry flour remain. Turn the mixer off and stir the oats and cooled raisins with rubber spatula.

Preheat the oven to 180ºC and set 2 racks at the upper middle and lower midde positions. Line 4 baking sheets with parchment paper or nonstick baking mats. Using large cookie scoop or 1/4 cup measure, portion out the dough on each baking sheet, spacing them at least 3 inched apart. (I weight 60 grams each cookies because I don’t like big cookies).

Enjoy…..

Note: I like to use strong, spiced dark rum to make these cookies. The flavou of the spirit perfumes the whole cookies, not just the raisins, so it lends the dough a subtlee cinnamon-y flavour. If unavailabe, any rum including white rum also works.

Make ahead: The raisin can be cooked in the rum and stored in a airtight container in the fridge for several days before making the dough. If wrapped tightly in plastic, the finished dough can be stored in the refrigerator for several days before baking. If too firm to scoop, let sit at room temperature for 15 minutes and try again.

Storage: The cookies will keep in an airtight container for up to 1 weeks.