INGREDIENTS
1/4 cup rum (apple juice is an adequate substitute)
1 cup raisins (do not use jumbo raisins)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup maple syrup
1/4 cup dark brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups rolled oats

DIRECTIONS
Place raisins in a small bowl and stir in rum. Cover and soak overnight for best results
or just 15 minutes, if you’re in a hurry.
Preheat oven to 350 degrees. Lightly grease an 8x8 pan.
Add maple syrup and dark brown sugar to melted butter and beat until syrupy.
Add egg and vanilla to butter mixture and beat until completely combined.
Mix soda and salt into flour.
Add flour mixture to butter-sugar mixture and stir until smooth.
Add oats and stir until just combined. Add raisins with liquid.
Stir until all ingredients are combined well and the raisins are evenly dispersed.
Spoon into an 8x8 baking pan and smooth into an even layer.
Bake in preheated oven 30-40 minutes, until firm and edges are lightly browned.
Cool in pan.
For best results, wait two hours before cutting. Use a serrated knife.
Store in an airtight container and eat within a few days.

Copyright © 2019 Stefanie Samara Hamblen